8 ounces 8-ounce package cream cheese, room temperature

¾ cup sugar

1 cup coconut milk

1 tablespoon lemon juice

1 teaspoon coconut extract

dash salt

½ cup whipping cream, whipped


1. Beat cream cheese and sugar. Add coconut milk, lemon juice, extract and salt. Whip cream to soft peaks and fold in.

2. 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.

See more: Dessert, Eggs/Dairy, No Cook, Summer

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