Coconut Lime Ice Cream

12 Jan

Coconut Lime Ice Cream


2 cans coconut milk
3/4 cup sweetwner equal to 3/4 cup sugar (I used a combination of sweeteners such as erythritol and xylitol)
6 egg yolks
1/2 cup lime juice


Heat coconut milk over medium high heat. meanwhile, whisk eggs together with sugar in a metal or pyrex dish. Add small amounts of hot coconut milk to sugar/egg mixture and whisk. Do this to temper the eggs (so you don’t end up with scrambled eggs). After you have added all the hot coconut milk, return to pot and cook until mixture thickens and coats the back of a spoon.
Remove from heat, allow to cool slightly (maybe 30 minutes) and add lime juice.
Refrigerate until chilled and use in ice cream maker according to directions.

Serving Size: makes 8 servings approx 1/2 cup each

Nutritional Info

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.7
  • Total Fat: 17.0 g
  • Cholesterol: 138.0 mg
  • Sodium: 22.8 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.9 g

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