Lemon Coconut Gelato
220kcal
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 1 tbsp lemon zest, finely grated
- 0.25 cup fresh lemon juice
- 0.5 cup unsweetened shredded coconut
- 0.25 tsp kosher salt
- 1 tsp pure vanilla extract
Equipment
- medium saucepan
- ice cream maker
- fine grater or microplane
- mixing spoon
- airtight freezer-safe container
Method
- In a medium saucepan, combine milk, cream, sugar, lemon zest, and salt. Warm over medium heat, stirring occasionally, until sugar dissolves. Do not boil.
- Remove from heat, stir in lemon juice and vanilla. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- During the last 2 minutes of churning, add shredded coconut and let it mix evenly.
- Transfer to a container and freeze at least 2 hours. Let sit 5 minutes at room temp before scooping.
Nutrition
Calories220kcalCarbohydrates21gProtein2gFat15gSaturated Fat11gPolyunsaturated Fat0.3gMonounsaturated Fat1.5gCholesterol35mgSodium60mgPotassium115mgFiber1gSugar19gVitamin A450IUVitamin C4mgCalcium80mgIron0.6mg
Notes
For a lighter version, use full-fat coconut milk and sweeten with monk fruit or banana. Toasted coconut or mango chunks make great toppings. Don't skip the chill time—overnight is best for flavor depth!