Coconut Lime Ice Cream

Coconut Lime Ice Cream | Get Inspired Everyday!

Coconut Lime Ice Cream | Get Inspired Everyday!

Coconut Lime Ice Cream is the perfect partner for the abundance of summer berries soon to come. It’s smooth and creamy without being heavy. The bright, zesty note of citrus has me thinking particularly of strawberries, but I can’t wait for peach season to try that combination as well.

Coconut Lime Ice Cream | Get Inspired Everyday! Coconut Lime Ice Cream | Get Inspired Everyday!

For the lime zest, you want to use a microplane grater. 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.

Coconut Lime Ice Cream | Get Inspired Everyday!

Start by placing all of the ingredients in the blender. Blend until smooth, scraping down the sides if necessary. I used the tamper that comes with my blender to keep the mixture moving, and I didn’t have to scrape the sides.

Coconut Lime Ice Cream | Get Inspired Everyday!

This picture gives you an idea of the texture when it’s finished. 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! Coconut Lime Ice Cream | Get Inspired Everyday! 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. I mean…, what would Chocolate Fudge Skillet Cake be without the ice cream? With summer upon us, I find myself thinking about ice cream 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.

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!

5.0 from 12 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
  • 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.
  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.


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70 Comments on “Coconut Lime Ice Cream”

    1. Kari

      You can substitute stevia, the texture won’t be quite as smooth (sugar helps with that in the freezing process) but I know it will still be good! 🙂

  1. Angela Elser

    If I don’t have avocado – is there anything else I can substitute to make it creamy? The green color in your photos is beautiful. But I ALWAYS have coconut creme on hand – avocados are harder to come by.

    1. Kari

      Avocado is essential for the smoothest texture, but you can try subbing in and additional can of coconut milk, or coconut cream if you have it. The flavor will still be good, but speaking from experience the texture won’t be quite as smooth. I hope you enjoy it, and be sure to let me know if you have anymore questions! 🙂

  2. Nikki

    Oh my! Thank you for giving me back some pleasure! I’m currently going through chemo for breast cancer and I’ve changed my diet completely, including no sugar. Even though maple syrup is a safe sweetener for me, I cut the amount back to 3/4 cup and the ice cream was still sweet enough. This will be my treat when I get home from chemo tomorrow (Round 5 of 6 – Yay!)! Trying the chocolate skillet cake next and planning to have it along with a new batch of ice cream for my celebration dessert after my last treatment!

    1. Kari

      Changing your diet is a really difficult process even in the best of times, so I’m really glad you found our recipes! I hope everything goes well for you, and I’d love to hear more about how the Chocolate Skillet Cake goes. Also, if you’ve been craving brownies, I have a really good recipe on the blog that uses maple syrup as well. I just discovered by accident this weekend that if you double the amount of baking soda that I call for in the recipe, it makes a crispier edge more like the boxed mix versions I remember growing up with. I’ll be updating the recipe sometime this year, but I wanted to let you know in case you are a fellow brownie fan. Wishing you all the best!

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