Candied Lemon Peel & Toasted Coconut Ice Cream (Dairy Free)
1 14 oz can coconut milk
1 14 oz can coconut cream
3/4 cup organic cane sugar
2 tbsp honey
juice of 1 lemon
2 tsp Cook’s Pure Lemon Extract
1/4 tsp salt
1 tbsp vodka (for easy scooping)
1/3 cup coconut chips, toasted
candied lemon peel (see below)
Candied Lemon Peel:
peel of 4 medium or large lemons, chopped into 1/4″ cubes
1/2 cup sugar
1/2 cup water, plus more for boiling make
For the Ice Cream Base:
Before you start, be sure the bowl of your ice cream maker has been in the freezer for at least 24 hours. Combine the coconut milk, cream, sugar, honey, lemon juice, vodka, and salt in a medium saucepan and cook over medium heat until mixture just starts to bubble and the sugar has dissolved. Remove from heat and stir in lemon extract. Pour mixture into a glass bowl, and chill in fridge for at least 4 hours or overnight.
For the Candied Lemon Peel:
While the ice cream mixture is chilling, add the sugar and water to a small saucepan and bring to a boil. Add the lemon peel and cook in the syrup for about 20 minutes at a gentle boil. Strain peel and spread out on parchment or a silpat until mostly dry, about an hour. Transfer to a bowl until ready to add to the ice cream. Save the syrup to use in cocktails or to add to sparkling water!
Make the ice cream:
Add the chilled ice cream mixture into the frozen bowl of your ice cream maker. Churn according to your ice cream maker’s directions. (Churning usually takes about 20 to 30 minutes for the ice cream to fully churn to a soft serve consistency.) When the ice cream has finished churning, swirl in the toasted coconut and candied lemon peel. Pour mixture into a loaf pan and smooth over. Let freeze for at least 4 hours or overnight. Scoop to your heart’s delight.
**ice cream base recipe adapted from Snixy Kitchen
Recipe Courtesy of Taylor Harbin, All Purpose Flour Child