Coconut Lemongrass Ice Cream

✅ Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 cup heavy cream (cold)
• 1 stalk fresh lemongrass (or 1 tbsp lemongrass paste)
• 1 tsp lime zest
• 1 tbsp lime juice (optional for extra brightness)
• Pinch of salt

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👩‍🍳 Instructions:

1. Infuse the Coconut Milk
   Crush the lemongrass stalk and simmer it in the coconut milk over low heat for 10 minutes. Let it cool, then remove the stalk (strain if needed).
2. Mix the Base
   In a large bowl, whisk together the infused coconut milk, sweetened condensed milk, lime zest, lime juice, and salt.
3. Whip the Cream
   In another bowl, whip the heavy cream until stiff peaks form.
4. Combine
   Gently fold the whipped cream into the coconut mixture until smooth and fluffy.
5. Freeze
   Transfer to a freezer-safe container and freeze for at least 6 hours or until firm.
6. Serve
   Scoop and top with toasted coconut flakes or lime slices.