Coconut lime cheesecake ice-cream

If you a looking for a fresh summer flavor but you don’t feel like baking or cooking at all, then grab this 10 minute recipe and in about 2 hours of freezing you will have this super fresh ice-cream.
This recipe doesn’t require the use of ice-cream maker, but if you have one, just add all ingredients to the maker and follow the manufacturer instructions.
 Coconut lime ice cream

250 grams (9oz) coconut cream (or heavy whipping cream + 1/4 teaspoon coconut extract)
180 grams (6 oz) cream cheese
50 grams (2 oz) sour cream
50 grams (2 oz) honey
Zest and juice from 1 lime
Caramelized coconut chips for decoration

Coconut lime ice cream

Whip the coconut cream in a large bowl. Add cream cheese, sour cream, honey, zest and lime juice. Adjust the sweetness by adding more or less honey. Add more or less lime juice to adjust the sourness of the ice-cream.

Pour the mixture in a freezer proof container and freeze for a couple of hours. Before serving, remove from freezer for about 30 minutes to soften a bit.

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