Coconut Raspberry Lime Rickey No Churn Ice Cream

Ingredients

1. 1/2 cup lime juice

2. Zest from 1.5 limes

3. 1 [11.5 oz] can sweetened condensed coconut milk

4. 1/8 teaspoon almond extract

5. 1/4 teaspoon salt

6. 2 cups heavy whipping cream

7. 5 graham cracker sheets, crumbled

8. 1/4 cup sweetened coconut flakes

9. 1/2 cup raspberry preserves

Prep time: 20 minutes

Freeze time: 6 hours minimum

Total time: 6 & a half hours or up to one day

Servings: 16-18 servings [1 loaf pan]

Steps

1. Crush 5 full graham cracker sheets & set aside.

2. Zest & juice limes in a medium bowl, leaving a little bit of zest leftover for ice cream topping.

3. Combine lime juice & zest with the can of sweetened condensed coconut milk, almond extract & salt. Mix all ingredients until just combined & then set aside.

4. In a large bowl using a hand mixer or stand mixer, whip heavy whipping cream until soft peaks form, about 2 minutes. Gently fold sweetened condensed coconut milk mixture into the whipping cream.

5. To the ice cream mixture, add the graham cracker crumbs, leaving a bit of extra leftover to top the ice cream before freezing.

6. Next, add in the sweetened coconut flakes & mix until just combined.

7. In a loaf pan, add half of the ice cream & level with a spatula.

8. Melt the raspberry preserves in the microwave for 30-40 seconds until it loosens. Drizzle half of the raspberry preserves into the ice cream, and then using a knife, swirl together.

9. Add the second half of the ice cream into the loaf pan & repeat step 8.

10. Top ice cream with the leftover graham cracker crumbs & lime zest & cover with tinfoil before placing it in the freezer.

11. Let ice cream freeze for up to 6 hours of overnight before serving.