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Lemon Coconut Ice Cream
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Lemon Coconut Ice Cream
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Tangy lemon and sweet coconut make the best tropical combination. This cold, creamy Lemon Coconut Ice Cream will have you wishing for a hammock and a warm ocean breeze to go with it!

Prep time
Bake/Cook time
Plan for

Freeze 6+ hours

1 1/2 quarts
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Lemon Coconut Ice Cream
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Freeze 6+ hours

Yield :
1 1/2 quarts


  • 2 cups heavy cream
  • 1 (13.5 oz) full fat coconut milk
  • 1 (15 oz) cream of coconut
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 lemon peeled into strips
  • Juice of one lemon
  • 5 egg yolks
  • 1 1/4 cups sweetened coconut flakes, divided


  1. In a large saucepan, whisk heavy cream, coconut milk, cream of coconut, sugar, and lemon peels on medium-low heat until very warm (not boiling). Whisk frequently so bottom of pot doesn’t scorch, about 10 minutes. Remove from heat and whisk in lemon juice.
  2. In a large bowl, whisk egg yolks. Pour 1/2 cup of hot cream mixture into egg yolks and whisk vigorously to temper eggs and then whisk in 1/2 cup more at a time until all liquid is added.
  3. Pour mixture back into saucepan and heat until it coats the back of a wooden spoon. When you run your finger through the custard on the spoon, the line from your finger will stay when it is thickened enough.
  4. Pour custard into a large bowl, cover with plastic wrap touching top and refrigerate until very cold, about one hour.
  5. When mixture is cold and ready to be churned, prepare toasted coconut. Preheat oven to 350°F. Spread coconut flakes onto a baking sheet and bake until golden, stirring every few minutes to ensure even toasting. Allow to cool completely. Add coconut flakes to a food processor and pulse a few times.
  6. Remove custard from refrigerator. Pour into ice cream maker and churn according to manufacturer’s instructions. During the last 5 minutes of churning, gradually add one cup of toasted coconut and allow it to distribute evenly.
  7. Spoon ice cream into a freezer-safe container and sprinkle top with remaining 1/4 cup of toasted coconut. Freeze at least 6 hours or overnight until firm.


TIP: If eggs start to cook during the thickening process, pour custard through a fine mesh sieve or cheesecloth to remove pieces and continue with recipe as directed.

Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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