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!
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.
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.
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!
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.Print
- 1 can (13.66 ounce) of coconut milk
- 2 avocados, peeled and pitted
- 1 cup maple syrup, Grade A, or to your taste
- 1/2 cup lime juice, freshly squeezed (5 limes)
- 1 Tablespoon lime zest
- 1/4 cup water
- 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.
- 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).
- Serve immediately or freeze for a firmer texture.
- 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.
- You can also add 1-2 Tablespoons of hard alcohol to keep the texture softer. Vodka or tequila would be my first choices.