Candy Cane Ice Cream
Vicki Butts (lazyme)
The beauty of this ice cream is its pink hue and bracing flavor, supplied by crushed candy canes and lots of fresh lime. The real surprise is that there isn't any dairy here because it's made with "cream" of coconut. The best news is that you don't need an ice cream maker.
Cook time is freezing time.
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- 15 oz
- cream of coconut
- 2 large
- 4 oz
- candy canes
1Place cream of coconut in a large bowl. Whisk until smooth and then whisk in 1 1/4 cups cold water.
2Grate the rinds of limes to get 2 tablespoons zest and add to bowl.
3Cut limes in half, squeeze to get 1/2 cup juice, and add the juice to bowl. Whisk thoroughly.
4Place in a shallow dish - a 9-inch cake pan or pie pan is good. Place in freezer for 1 1/2 hours, whisking every 30 minutes during freezing.
5Break candy canes into pieces and add to bowl of a food processor. Process until finely ground but not a powder. You should have about 1/2 cup. Set 3 tablespoons aside and stir the rest into the half frozen ice cream.
6Continue to freeze until solid, whisking periodically, about another 1 1/2 hours.
7Serve small scoops of ice cream, one on top of the other, in tall champagne flutes. Sprinkle with remaining crushed candy.