I love ice cream. Despite my love for it, up until recently I really had no idea to make it. It’s still basically a mystery to me. I don’t own an ice cream maker and have no desire to churn my own ice cream. And so, with the desire to make ice cream, but in the easiest, most lazy way possible, I present to you a recipe for no churn coconut key lime ice cream. And I promise you, even though theres no churning it, and theres limited ingredients, this is some truly yummy ice cream.
I’ve been really into making key lime flavored things recently. And I still had about a half a bottle of Nellie & Joe’s Famous Key West Lime Juice left over after the Coconut Key Lime Pie Bars I recently made. So the inspiration in this coconut key lime ice cream came from the flavors in that recipe.
The ice cream part of this recipe itself is just 4 ingredients, and the hardest part of this is having to wait for it to freeze before you can eat it. If you want to you can completely skip the graham cracker part of the recipe and just make the ice cream. But adding the graham cracker crust gives it a really great added texture to the ice cream. And who doesn’t like a buttery graham cracker crust?
What is Cream of Coconut?
Cream of coconut is a thick sweet liquid made from coconuts. It is frequently used for mixed drinks like Piña Coladas. Therefore it tends to be found in the drink mixers section of the grocery store. It is not the same as coconut cream or coconut milk. Coconut cream is unsweetened and coconut milk is a lot thinner than cream of coconut. Make sure you get the correct coconut product for what you are making.
No Churn Coconut Key Lime Ice Cream
- 8 graham crackers
- 5 tbsp butter melted
- 2 tbsp granulated sugar
- 2 cups heavy cream cold
- 15 oz cream of coconut
- 6 tbsp key lime juice
- 1 tbsp lime zest
- Preheat the oven to 350°F. Place a piece of parchment paper on top of a cookie sheet.
- Add the graham crackers to a food processor and pulse until the crackers have become fine crumbs. Add the melted butter and granulated sugar to the food processor and continue to pulse until the mix becomes like wet sand. Press the graham cracker mixture into an even 1/4 inch layer on the prepared cookie sheet. Bake for 7-8 minutes until the crust is golden. Let cool completely, then break into small chunks using a spoon.
- Meanwhile, add the heavy cream to the bowl of a stand mixer. Mix the heavy cream on high until stiff peaks form. Add in the cream of coconut, key lime juice and lime zest, mix on low until everything is just mixed together.
- Place half of the crust pieces evenly in the bottom of an ungreased loaf pan. Pour the ice cream mixture over the crust, then pleace the remaining crust pieces over the ice cream mixture. Cover the pan with plastic wrap and freeze until completely firm, at least 8 hours or overnight.
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