No-Cook Coconut Ice Cream

• 1 (14-ounce) can sweetened condensed milk
• 1 (5-ounce) can evaporated milk
• 1/2 cup whole milk
• 1 (13.5-ounce) can coconut milk
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• Garnishes: toasted coconut, shaved chocolate, chopped macadamia nuts

1. Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Whisk coconut milk, lemon juice, and salt into milk mixture.
2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts.
4. Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
5. Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.

condensed milk, milk, milk, coconut milk, lemon juice, salt, toasted coconut

Taken from www.myrecipes.com/recipe/no-cook-coconut-ice-cream (may not work)