Lime Coconut Ice Cream
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Coconut lime ice cream is the ultimate summer treat! It's a dairy-free delight with indulgent creaminess, crafted from just three simple ingredients. This vegan ice cream blends velvety smoothness with refreshing tartness from zesty lime. This homemade, dreamy, and all-natural treat is the perfect lightened-up refresher for a summer's afternoon!
Citrus and coconut are a match made in heaven! If life is giving you lemons, make this coconut lemon ice cream.
Citrus and coconut are a flavor combination made in heaven. Like any good partnership, it's all about how they balance each other out. The lime is bright, tart, and citrusy, whereas the coconut contributes a creamy, sweet, and tropical note. The coconut mellows out the acidity from the lime. When these two meet in ice cream form, it's zesty and bright while still being creamy and indulgent tasting.
Ingredients notes
How can something this creamy-delicious be made from just THREE dairy-free ingredients? It sounds like wizardry, but this is all you need:
- Coconut milk: Use the highest-fat coconut milk you can find. Try to use coconut cream or milk with no added ingredients for the best results.
- Other ingredients: Fresh lime juice and zest, and a sweetener ā either coconut sugar, honey, or granulated sugar.
How to make coconut lime ice cream
Making lime coconut ice cream is a breeze. There is an optional step of blending the mix which makes it extra smooth, but you can also skip this. Here is how it's done:
- Start ice cream mixture: Pour the coconut milk and sugar into a small pot, heating it until the sugar's all melted. Stir in some lime juice and zest so the citrus comes through.
- Optional step: Wanna make it extra smooth? Pop the lime coconut mix in a blender for about 30 seconds, then cool it down in the fridge. This step ensures that it freezes velvety smooth.
- Churn: Now, transfer the mixture into your ice cream maker and let it do its thing according to the manufacturer's instructions. Once it's done, pop it in the freezer for a couple of hours until it's nice and solid. You can also use the no-churn method if you don't have an ice cream maker.
How to make it without an ice cream maker
If you don't have an ice cream maker, you can still make this using the no-churn method. Simply pour the chilled ice cream mixture into a shallow baking dish and place it in your freezer. After thirty minutes, stir the cream thoroughly with a fork, scraping the edge and breaking up any ice crystals. Repeat this process every half hour until the mixture is frozen. Once it's frozen, you can either scoop it out to enjoy immediately or store it in a freezer-proof container to enjoy later. While it won't be quite as creamy as it is when made with an ice cream maker, it's still very delicious made this way.
Tips to make the best coconut lime ice cream
While this simple, three-ingredient ice cream is super straightforward, there are some tips to keep in mind!
- Coconut can chronicles: The most important ingredient is going to be the can of coconut milk. While the recipe will work with any canned coconut milk, you really do want to get a full fat coconut milk. A low-fat can will give you much icier ice cream. Look for canned coconut milk with a minimum 60% coconut extract and no additives. Arroy-D makes cans with 70% coconut extract and it's amazing in this recipe.
- Blend: The fat in coconut milk is known to harden and turn grainy when it freezes. By heating and blending the cream first, the ice cream stays super creamy after it's frozen. The blending stepĀ is optional, but it will give you the creamiest result.
How to serve coconut ice cream
Take the loaf pan out of the freezer for about 5 minutes before serving to let the ice cream soften up, making scooping easier.
Indulge in a generous scoop of this wholesome coconut lime ice cream in your favorite waffle cone or in a bowl on its own. Enjoy it as is, or sprinkle on some shredded coconut for a chewy texture, or beside Scottish shortbread cookies for a textural contrast. It's the perfect treat for sunny afternoons or as a refreshing dessert the whole family will enjoy together!
Recipe FAQs
Can I use any dairy-free milk instead of coconut milk?
Coconut milk is best for this recipe as it's richer in fat, making it similar to cream. Other non-dairy milk alternatives won't work the same, as the lower fat content results in an icier texture instead of the creamy consistency desired for ice cream.
Do you recommend any brands of coconut milk?
Look for canned coconut milk with a minimum 60% coconut extract and no additives. Arroy-D makes cans with 70% coconut extract and it's amazing in this recipe, but if you can get your hands on a 90% can your ice cream will be incredibly creamy and divine.
Can I play with the flavor?
Certainly! You can add a few drops of vanilla extract. You can also sprinkle lime zest or shredded coconut over top.
Can I use a carton of refrigerated coconut milk for this recipe?
Unfortunately, no. Cartons of coconut milk that are meant for cereal or drinking are too watery to be used in this recipe as they will create hard, icy ice cream ā and no one wants that!
More coconut ice cream recipes
Lime Coconut Ice Cream Recipe
Ingredients
- 14 ounce can coconut milk (see notes)
- 2 limes (juice and zest)
- Ā½ cup coconut sugar, honey, or granulated sugar
Instructions
- Pour the coconut milk and sugar into a small pot and heat it until the sugar (or honey) dissolves. Whisk in the lime juice and zest.14 ounce can coconut milk, 2 limes, Ā½ cup coconut sugar, honey, or granulated sugar
- OPTIONAL STEP: Pour the lime coconut cream into your blender and blend for 30 seconds. See notes. Let the cream cool completely in your fridge.
- Pour the lime coconut cream into your ice cream maker and process according to the manufacturer's directions. Transfer the ice cream to a freezer-proof container and freeze until solid, about 2 hours.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!
The review from the personal chef who said this is a hit really won me over. I have made this multiple times and just tried it in a Ninja Creami this week. It is straight up sherbet, y’all – but with a perfect clean finish, no sticky gunky aftertaste. I just can’t get over what these 3 ingredients turn out as! I make mine with honey as a child follows SCD for IBD. You won’t regret it!
Kristen,
How do I make this without an Ice Cream maker?
Rick
You can find more detailed instructions in this post: https://www.theendlessmeal.com/coconut-lemon-ice-cream/
But basically, you pour the ice cream into a shallow dish, put it into your freezer, then take it out every half an hour and scrape it with a fork to mix it up. It takes a few hours and doesn’t get as creamy but it is still very good.
It’s just like that because it is cold. You should be able to whisk it together, but if not then you may need to warm it slightly.