Homemade Coconut-lemon Ice Cream Balls

22 Jan

022 (2)

Great for the summertime. And easy enough that kids could make it or help with it. Very simple and delicious, with very few ingredients. Makes about a quart of ice cream.


4 cups Heavy Whipping Cream

1½ cups Sugar

Zest of 2 Lemons

Freshly Squeezed Juice From 2 Lemons

1 cup Milk

1½ cup Shredded Coconut


In large bowl, combine cream and sugar; stir to dissolve sugar. Then add the milk and stir.

Blend in lemon peel and juice, whisk until the mixture thickens slightly. Pour into shallow pan or covered bowl and freeze until firm, about 3-4 hours.

Before pulling ice cream out of freezer, toast coconut in oven on baking sheet for 5 minutes or

until golden in color, stirring once or twice.

Use an ice cream scooper or melon baller for ice cream balls. Then, you can roll each ball in the coconut or sprinkle on top. Put back in freezer for 5-10 minutes or until ready to serve.


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