Lick Ice Cream's Cilantro Lime Ice Cream

Total Time:
4 hr
30 min
Inactive Prep:
3 hr 20 min
10 min
1 quart


  • 2 3/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 1 1/4 cups sugar
  • 1/4 cup brown rice syrup
  • 1/4 teaspoon bourbon vanilla bean powder
  • 1 small bunch fresh cilantro, coarsely chopped, plus a few sprigs, for garnish, optional
  • 1 small lime
  • Candied lime peel, for garnish, optional
    • Special equipment: an ice cream maker


    Whisk together the heavy cream, milk, sugar, brown rice syrup and vanilla bean powder. Place over medium-high heat and continue whisking until the mixture comes to a boil. Reduce the heat to medium low and continue cooking the mixture at a rolling boil for an additional 5 minutes.

    Add the cilantro to the cream mixture. Zest the lime directly into the mixture, and then stir in with the cilantro. Cover with plastic wrap and refrigerate to steep and chill, 2 to 4 hours.

    Strain the mixture, removing the cilantro and lime zest. If bits of cilantro and lime zest slip through, don't fret. It only adds to the aesthetic of the ice cream. Pour into an ice cream maker and churn until thickened to a soft-serve consistency, 15 to 20 minutes. Transfer the ice cream to a freezer-safe container and freeze at least 1 hour.

    Serve garnished with candied lime peel or a simple sprig of cilantro.


    This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.