Coconut Lime Ice Cream

Coconut Lime Ice Cream | Get Inspired Everyday!

Coconut Lime Ice Cream | Get Inspired Everyday!

This Ice Cream is the perfect partner for abundant summer berries, or pretty much anytime all year long! It’s smooth and creamy without being at all heavy like ice creams can sometimes be. It’s also one of those desserts that’s both light and refreshing yet oddly decadent at the same time. The bright zesty note of citrus combined with the creamy coconut is all I could ever want in an ice cream, even though this is the most unlikely flavor combination I would have ever thought would be my favorite.

Tyler is so crazy about this ice cream too, that it’s the flavor we make most often. I’ve always been a vanilla ice cream fan myself because every single topping tastes amazing on vanilla. But ever since I came up with the combination, it’s been my new favorite!Coconut Lime Ice Cream | Get Inspired Everyday!Coconut Lime Ice Cream | Get Inspired Everyday!

For the lime zest in this recipe, you want to use a microplane grater and only grate the outer green part leaving the white behind. That way, you get the intense flavor without any chewy chunks of rind.

Tip: Always zest the limes before you juice them because it’s much easier. Every once in a while, I forget and it’s a real pain trying to zest limes after they’ve been juiced.

This ice cream comes together quickly in a blender. I used the tamper that comes with my blender to keep the mixture moving, and I didn’t have to scrape the sides.  Once the ice cream is chilled and in the ice cream freezer, If I’m not sure if it’s ready or not: I just scoop some out, and if it stays on the spoon it’s done. When it’s still too soft, it will slide right off the spoon.

Coconut Lime Ice Cream | Get Inspired Everyday!

What I love about ice cream is that it fits every occasion. Even when it’s the depth of winter coldness, ice cream is still my favorite dessert. With summer upon us, I find myself thinking about ice cream pretty much on a daily basis. Sitting on the front porch on a warm summer’s evening with a bowl of ice cream is one of my favorite things to do.

Coconut Lime Ice Cream | Get Inspired Everyday!If you’re looking for more dairy free ice creams, I wrote a whole book with all the favorites called Inspired Ice Creams (photo below)! There’s 32 recipes + 143 variations which = 175 total frozen treats!

Inspired Ice Creams | Get Inspired Everyday!

The real secret to this ice cream is the avocado – but wait! don’t leave me yet, it makes the best most creamy texture and you don’t taste it at all! This recipe has been one of my all time most popular, so I updated it today with prettier photos and more detailed instructions, (I’ve learned a lot about how to write a recipe over time). So I hope you enjoy one of our all time favorites, and if you love this combination but want a more impressive company worthy dessert: try my Coconut Lime Tart with Macadamia Crust.

5.0 from 14 reviews
Coconut Lime Ice Cream
 
Prep time
Total time
 
Author:
Serves: 1 quart
Ingredients
  • 1 can (13.66 ounce) of coconut milk
  • 2 avocados, peeled and pitted
  • 1 cup maple syrup, Grade A, or to your taste
  • ½ cup lime juice, freshly squeezed (5 limes)
  • 1 Tablespoon lime zest
  • ¼ cup water
Instructions
  1. Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture. I prefer the blender because it's easiest to get a perfectly smooth texture.
  2. Pour mixture into an ice cream maker and freeze according to your machine's instructions. The ice cream is finished when you can scoop some out, and it stays on the spoon without sliding off right away (about 20 minutes).
  3. Serve immediately or freeze for a firmer texture.
  4. This ice cream becomes quite hard when it's fully frozen, so it's best to let it soften on the counter for 15 minutes or so before serving it.
  5. You can also add 1-2 Tablespoons of hard alcohol to keep the texture softer. Vodka or tequila would be my first choices.


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78 Comments on “Coconut Lime Ice Cream”

  1. Bonnie

    I’m currently eating this ice cream at nearly 2 AM because I couldn’t sleep and I thought I should taste my creation I made earlier. I sold my ice cream maker a while back after failing to find a great ice cream to make without dairy. I can’t say I’ll reinvest yet, but this could be motivation. I did a double batch because I had so much coconut milk, limes and avocados to use up. It worked out really well! I nixed the water because I haven’t seen it in any other recipes like this and I reduced the maple syrup to a 3/4 cup (per recipe). I also added 1/8 tsp salt to enhance the lime flavour. I had 5 small avocados (for the double batch) on hand and since it didn’t say what size, I used all of them. I have two tubs of this stuff and I may share with friends if I don’t become an addict. It was a bit tedious juicing 8 limes and zesting 3 of them, but it was worth it. I might knock back the lime a tad next time since I nixed the water and mine turned out almost puckery, but I would rather that than too little which I find to be the case in a lot of recipes. I know I made some tweaks, but this is still an awesome recipe!!

    1. Kari

      I’m so glad you enjoyed it! And I’d definitely cut down on the lime if you cut down on the sweetener to keep them balanced. 🙂

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