oz 8-ounce package cream cheese, room temperature
cup coconut milk
Tbsp lemon juice
tsp coconut extract
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.