Lemon Coconut Gelato
290kcal
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 1 tbsp finely grated lemon zest
- 0.25 cup fresh lemon juice
- 0.5 cup unsweetened shredded coconut
- 0.25 tsp kosher salt
- 1 tsp pure vanilla extract
Method
- In a medium saucepan, combine milk, heavy cream, sugar, lemon zest, and salt. Warm over medium heat, stirring occasionally until sugar fully dissolves (about 5 minutes). Do not let it boil.
- Remove from heat. Stir in lemon juice and vanilla. Let mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Pour chilled base into an ice cream maker. Churn according to your machine’s instructions (typically 20–25 minutes).
- During the last 2 minutes of churning, add shredded coconut to distribute evenly.
- Transfer to an airtight container. Freeze for at least 2 hours to firm up before serving. Let sit 5 minutes at room temperature for easy scooping.
Nutrition
Calories290kcalCarbohydrates22gProtein4gFat20gSaturated Fat13gPolyunsaturated Fat1.5gMonounsaturated Fat4gTrans Fat0.2gCholesterol45mgSodium110mgPotassium180mgFiber1gSugar20gVitamin A750IUVitamin C6mgCalcium120mgIron0.6mg
Notes
For a dairy-free version, use full-fat coconut milk. Try coconut extract instead of vanilla for deeper tropical flavor. Chill thoroughly before churning, and use parchment pressed over the surface when freezing to prevent ice crystals.