- Cooking Time:
- Preparation Time:
- Coconut Ice Cream
- 1 8-ounce package cream cheese, room temperature
- 3/4 cup sugar
- 1 cup coconut milk
- 1 tbsp lemon juice
- 1 tsp coconut extract
- dash salt
- 1/2 cup whipping cream, whipped
- Beat cream cheese and sugar. Add coconut milk, lemon juice, extract and salt. Whip cream to soft peaks and fold in.
- Freeze in ice cream maker according to manufacturer’s instructions. Scrape ice cream from maker into a non-reactive container and chill until firm, about 4 hours.