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!
This is such a refreshing and lovely treat! Ice cream is a serious weakness of mine. The coconut and the lime probably pair so perfectly–add a little graham crackers on top and you got key lime pie ice cream!
Graham crackers on top? Girl, you’re amazing! So brilliant!!
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. š
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 š
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 š
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 š
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. Iām sorry it didnāt turn out for you because of that. Thank you though for letting me know, I do really appreciate it. Iām going to add that into the recipe so other readers wonāt 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!
Hi. You might want to contact these people: https://www.facebook.com/briimstone
They have taken your great pictures of lime coconut sorbet and are passing it off as their own. It’s not the first time they have done this with other bloggers, including myself.
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. š 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 š 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… š Nice….
That’s fantastic! You’ve convinced me to try this recipe again, only with your alterations š 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.Ā
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 š
Already pinned this one! Looks incredible!
Thanks, Meatballs and Milkshakes!
LOVE the name btw š
Sounds SO good and refreshing. Just found this on Tastespotting, got all excited, and sadly I don’t have all of the ingredients on hand. Lol, but it’s going on my list! š š
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. š
Hey Buttoni,
You’re totally right about accidents sometimes creating great things. And if not at least we can always learn from them š 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? š