Lime Coconut Ice Cream
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Coconut lime ice cream is the ultimate summer treat! Made without dairy, it’s indulgent and creamy, crafted from just three simple ingredients. This 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 truly a match made in heaven, and it all comes down to balance. The lime brings bright, tart citrus flavor, while the coconut adds a creamy, gently sweet, tropical note that softens the acidity.
When the two come together in ice cream form, the result is fresh and zesty without losing that rich, indulgent creaminess. Every spoonful feels light and refreshing, yet still satisfyingly decadent — the kind of dessert that keeps you going back for just one more bite.
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: 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.
- Other ingredients: Fresh lime juice and zest, and a sweetener – either coconut sugar, honey, or granulated sugar.
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. 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 as creamy as when made with an ice cream maker, it’s still very delicious 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 step 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 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!
Lime Coconut Ice Cream Recipe
Ingredients
- 14 ounce can coconut milk (see notes)
- 2 limes (juice and zest)
- ½ 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, ½ 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.
You should totally look for it! If your store carries it, it will be next to the other cans of coconut milk. If they don’t, pick the can with the highest percentage of coconut. That will be the richest!
Graham crackers on top? Girl, you’re amazing! So brilliant!!
Sometimes simple really is the best, isn’t it?!!
I make this but always add a pinch of salt. I serve it with grilled carmelized bananas and top it off with Thai Basil. It’s delicious and refreshing.
That is a brilliant combo! I think I’ll borrow your idea next time I make this. 🙂
Thanks for the recipe,
I Just whipped this one up, and let’s just say it’ll be lucky to last until tomorrow.
So with desert sorted, my better half is cooking up a hand made massaman curry for mains….
It’s a tough life, but someone has to do it…
The curry sounds awesome! I’ll be right over 😉
Could I use coconut cream for the recipe?
Cheers
Hi Trish,
I haven’t tried it myself but my hunch is that it would work just fine. Just make sure you use the highest fat coconut milk you can find (definitely not low fat!) so that it doesn’t turn icy 🙂
I made this today and it’s excellent!! My son and I both love it just the way it is and my husband can’t wait to try it. I used low fat canned coconut milk and it still turned out creamy.
Now I just need to find a good recipe for peanut butter ice cream.
Thanks for the great feedback!
I can’t believe you just mentioned peanut butter ice cream. I have been searching the web all day to see if I can find a recipe I like!
I haven’t found exactly what I am looking for (I want a dairy free version that doesn’t taste dairy free) but I am going to start experimenting tomorrow. Stay tuned for that post 🙂
I wish you would specify canned coconut milk in your recipe. I just had to throw away a whole pot of curdled ingredients.
Hi Lena,
Did you use fresh coconut milk? I never even thought of that possibility since fresh coconuts are almost impossible to get here. I’m sorry it didn’t turn out for you because of that. Thank you though for letting me know, I do really appreciate it. I’m going to add that into the recipe so other readers won’t make the same mistake.
I’ve been slightly obsessed with coconut-lime anything for awhile now, and this seems to fit the bill! Can’t wait to try it!
Thank you so much, Steven for bringing that to my attention. I had contacted them and am now waiting for a reply. I really appreciate you letting me know!
Is there any way to make this withOUT an ice cream maker? Because I don’t have one and this isn’t the first time I’ve been bummed that I don’t. 🙁 This looks and sounds delicious!!
Hey Jennifer,
I’ve definitely read on the internet that it is possible to make ice cream without an ice cream maker. I think the trick is to freeze it for a little while (30-45 minutes) then take it out and whisk it well, then continue that process till it is completely frozen. Hope this helps!
I just whipped this up… I am a huge coconut fan.. and a hint of lime is what I’d prefer, so I juiced 1/2 of a lime and put the zest of 1/2 a lime in. Let’s see if that helps 🙂 I’ll use the ice cream machine tonight and let you know if it resulted in a coconut lime instead of lime coconut sorbet!
Hey Michelle,
Definitely let me know how it turned out!
It came out coconutty with a hint of lime… 🙂 Nice….
That’s fantastic! You’ve convinced me to try this recipe again, only with your alterations 🙂 Thank you!
Ok, I just put the ingredients together and the lime juice curdled the coconut milk!! Did this happen to you? What coconut milk did you use? I used “SO delicious” unsweetened…
Hey Kelly,
I don’t remember what kind of coconut milk I used but that didn’t happen to me. Try straining it through a fine sieve to remove the curdled bits. When I make a custard type ice cream I alway do this and it works well to remove any clumps. I hope that helps!!
You have to use canned coconut milk, not the beverage type. The higher the fat content of your coconut milk, the creamier your sorbet will be.
Hey Therese,
I guess the recipe wasn’t clear enough, it was canned coconut milk that was used. You’re right, definitely want the creamy fat content for ice cream!
I think some are mistaking coconut water with coconut milk. I live in the tropics so all these ingredients are readily available.
You might be right. Here in Canada, coconut milk and cream are sold in cans while coconut water is sold in bottles.
I am definitely going to make this soon. I love the combination of coconut and lime. It’s already crazy hot here in Texas, and this sounds so refreshing!
Hey Natasha,
I’m so jealous that it is already crazy hot for you. Our summer up here is just starting to get going 🙂
OMG this sounds DELICIOUS!! My two favorite flavors wrapped into one. my DH loves anything lime, so he’s be glad to come over and take any leftovers off your hands. I can’t WAIT to try this out this summer!! sounds so refreshing! I’m so glad you posted your results, whether it’s what you were aiming for or not. Funny how sometimes the “accidents” often come out better than the intended though. 🙂
Hey Buttoni,
You’re totally right about accidents sometimes creating great things. And if not at least we can always learn from them 🙂 I’d be happy to share any leftovers with you and your DH!
Love the concept of ice cream Sundays! In fact, I might have to go out and get some now, since I’m totally craving it and don’t have my ice cream maker frozen. Hope your next iteration of this is as coconut-y as you wanted!
Hey Katie,
You should definitely go and get some ice cream for Ice Cream Sundays! Any excuse to eat ice cream is a good one, right? 🙂