Killer Virgin Cocojito Ice Cream
With coconut cream, mint, and lime juice, you can make delectable cocojito ice cream that is free of lactose and alcohol.

In a saucepan, combine the water and sugar.

Over high heat, stir frequently until the sugar is completely dissolved and syrup forms, about 5 minutes.

Turn off the heat, stir in 1 cup of mint leaves, and let the mixture steep for 30 minutes.

Leaf waste should be strained out.

Syrup should be placed in the refrigerator to completely cool.

Blend the remaining coconut, mint leaves, lime juice, and lime zest in a blender for about a minute, or until the mint is minced and the mixture is thoroughly combined.

In a bowl, combine the cooled syrup, sparkling water, and coconut mixture.

Mixture should be poured into an ice cream maker and frozen as directed by the manufacturer.