Killer Virgin Cocojito Ice Cream
I tried to make a lactose and alcohol free version of the famous cocktail and found that my family went crazy for this recipe. It is fantastically refreshing and addictive! Enjoy.
- Serves: 8 persons
- 1cup water
- 1cup white sugar
- 1½ cups fresh mint leaves, divided
- ⅔cup cream of coconut
- ⅓cup lime juice
- 1tablespoon grated lime zest
- 1cup sparkling water
Step 1Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
Step 2Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
Step 3Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
Step 4Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.