COCONUT ICE CREAM
- 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.