Easy Coconut Lime Ice Cream

Yields servings

2 cups (473 ml) heavy whipping cream
zest of 1 lime
¼ cup (59 ml) lime juice
15 oz (425 g) can Cream of Coconut, (NOT coconut milk or coconut cream -- I use Coco Lopez or Coco Real -- find it by the alcoholic mixers)
1 tsp coconut extract

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with the lime zest until stiff peaks, about 3 ½ minutes on high speed.
Fold in the lime juice, cream of coconut, and coconut extract until mixed well. (Microwave the cream of coconut in a bowl for 10-15 seconds if it's too solidified, but not so long that it gets hot and deflates the whipped cream. Whisking it separately helps too.)
Pour the ice cream mixture into a 2-quart freezer safe container.
Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.

*Use this to make ice cream floats with Coke or Pepsi.