Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy Free) // Sponsored by Cook Flavoring Company
This flavor combo is so dang good! So perfect for Summer. It's refreshing and light and at the same time a little indulgent. I love dairy but I also love playing with different types of non-dairy options. When I started working on this recipe, I wanted to try to use coconut milk as the base. I ended up using Snixy Kitchen's coconut milk ice cream base as a jumping off point because she nailed it. The combination of both coconut milk and cream along with some vodka for easy scooping when the mixture is frozen is key. Since I already had coconut milk as a major component, I thought toasted coconut would be a great addition and it works so well with the lemon flavors. I partnered with Cook Flavoring Company to showcase their Pure Lemon Extract for this Summery treat. Just like their vanilla extracts, their fruit extracts are of the highest quality. The Pure Lemon Extract is made from the pure oil of lemons from California's coastal valleys then cold-pressed to preserve the best flavor. It seriously stands out above other lemon extracts that are distilled and of lesser quality. Nobody wants that. And adding the lemon extract is just what's needed for that super-concentrated sweet lemon flavor that you just can't get from lemon juice alone. The ultra creamy and lemony base is then studded with toasted coconut flakes and chewy, bright pops of candied lemon peel.
Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years. The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process. It begins with their commitment to the farmers they buy from. Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust. In turn, they are able to purchase only the best vanilla beans at the peak of harvest. The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy. Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy Free)
makes about 4 cups
1 14 oz can coconut milk
1 14 oz can coconut cream
3/4 c organic cane sugar
2 T honey
juice of 1 lemon
2 t Cook's Pure Lemon Extract
1/4 t pink salt
1 T vodka (for easy scooping)
1/3 c coconut chips, toasted
candied lemon peel, recipe below
candied lemon peel
peel of 4 medium or large lemons, chopped into 1/4" cubes
1/2 c sugar
1/2 c water, plus more for boiling
make the ice cream base
Before you start, be sure the bowl of your ice cream maker has been in the freezer for at least 24 hours. Combine the coconut milk, cream, sugar, honey, lemon juice, vodka, and salt in a medium saucepan and cook over medium heat until mixture just starts to bubble and the sugar has dissolved. Remove from heat and stir in lemon extract. Pour mixture into a glass bowl and chill in fridge for at least 4 hours or overnight.
make the candied lemon peel
While the ice cream mixture is chilling, add the sugar and water to a small saucepan and bring to a boil. Add the lemon peel and cook in the syrup for about 20 minutes at a gentle boil. Strain peel and spread out on parchment or a silpat until mostly dry, about an hour. Transfer to a bowl until ready to add to the ice cream. Save the syrup to use in cocktails or to add to sparkling water!
make the ice cream
Add the chilled ice cream mixture into the frozen bowl of your ice cream maker. Churn according to your ice cream maker's directions. It usually takes about 20 to 30 minutes for the ice cream to fully churn to a soft serve consistency. When the ice cream has finished churning, swirl in the toasted coconut and candied lemon peel. Pour mixture into a loaf pan and smooth over. Let freeze for at least 4 hours or overnight. Scoop to your heart's delight.
**ice cream base recipe adapted from Snixy Kitchen
This post is sponsored by Cook Flavoring Company. All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!