Lemon Thyme Coconut Ice Cream

Makes 5 servings

Ice cream is usually sweet, but sometimes the combination of sweet and savory is quite literally the best of both worlds. The lemon and thyme meld together beautifully, producing a unique flavor that everyone will love. Boasting vitamin C and soluble fiber, you’ll feel good treating yourself with this dessert.



1½ cups canned coconut milk
½ cup coconut cream
½ cup maple syrup
1 sprig of fresh thyme
Zest of 1 lemon
¼ teaspoon sea salt
1 tablespoon lemon juice
1½ teaspoons vanilla extract



1. Combine coconut milk, coconut cream, maple syrup, thyme, lemon zest, and salt in a medium saucepan set over medium-high heat. Stir constantly for 3–5 minutes, until it just begins to boil. Remove from heat and cover. 
2. Cool mixture completely (approximately 1½ hours).*
3. Once cool, strain mixture through a fine-mesh sieve into an airtight freezer-safe bowl with a lid.
4. Stir in the lemon juice and vanilla extract, cover, and freeze for two hours.
5. Remove from freezer and stir again. Refreeze mixture for another two hours and stir again before refreezing for an additional two hours.
6. Once desired consistency is reached, serve in small dessert bowls.

Note: *If using an ice cream maker: Place mixture in ice cream maker and follow manufacturer’s directions. Churn the Lemon Thyme Coconut Ice Cream base into the machine after you have mixed all of the Ingredients.



Calories 328 (15%)
Total Fat 19.35 g (40%)
Saturated Fat 17.414 g
Polyunsaturated Fat 0.216 g
Monounsaturated Fat 0.821 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 140 mg (9%)
Total Carbohydrate: 39.92 g (16%)
Dietary Fiber: 0.1 g (1%)
Total Sugars: 34.77 g
Protein: 1.8 g (3%)
Vitamin A 24 mcg (24%)
Vitamin C 6.3 mcg (8%)
Vitamin D 0 mcg
Potassium 264 mg (6%)
Calcium 48 mg (5%)
Iron 2.41 mg (13%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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