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Author Notes: This is a ginger beer sherbet made with some coconut milk, and guys, it's amazing. I started off meaning to make a Dark and Stormy sorbet based on a recipe from Serious Eats, but then I forgot about adding the rum at the end. I also didn't add the freshly grated ginger or the lime zest, and it's still awesome.
The frozen ginger beer is zippy and refreshing, and the coconut milk just rounds it out slightly with a light creaminess and nuttiness. I served this after a New England clambake, and it was kind of just the best thing ever. ^_^ —Joy Huang | The Cooking of Joy
Food52 Review: The first spoonful tasted like it should be 5 o’clock somewhere. A little salt and coconut with a candied ginger finish. I liked that both the ingredient list and my effort were minimal, leaving most of the work to the ice cream maker and freezer. My only concerns were whether the temperature and fat content of the coconut milk being used mattered. Next time I would go a little bit lighter on the salt and sugar for my taste, and add a bit of rum for that little extra something. —FeedTheMia
Makes a generous quart
- 24 ounces ginger beer
- 1/2 cup turbinado or natural sugar
- 3/4 teaspoon kosher salt
- 1 cup coconut milk
- Whisk all the ingredients together until the sugar dissolves. Transfer to the refrigerator and chill thoroughly for several hours.
- Churn in your ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze in the freezer until hard.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best No-Bake Desserts
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
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