Coconut Lime Ice Cream

Coconut Lime Ice Cream | Get Inspired Everyday!

This Coconut Lime Ice Cream is ultra creamy thanks to the avocado added in! It’s a refreshing combination that everyone loves, and it’s dairy free as well as vegan, so pretty much everyone can eat it.

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!

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.

Coconut Lime Ice Cream | Get Inspired Everyday!

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.

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Coconut Lime Ice Cream | Get Inspired Everyday!

Coconut Lime Ice Cream


  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 quart 1x

Description

This Coconut Lime Ice Cream is an all time favorite in our family with it’s refreshing flavor, and super creamy texture!


Scale

Ingredients

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


Instructions

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.


  • Category: Ice Cream
  • Method: Blending
  • Cuisine: American

Keywords: Coconut Milk Lime Ice Cream, Dairy Free Coconut Lime Ice Cream, Vegan Coconut Lime Ice Cream

 

102 Comments on “Coconut Lime Ice Cream”

  1. Kari

    Hi Kari, I made the ice cream without avocado as it is not the season of avo in my country. The texture is not smooth and creamy as in the picture. Can I improve the texture by putting in some gelatin powder or frappe?

    And, I don’t have enough lime so I substitute one lime with one kumquats (coconut water with kumquat and ice is a traditional drink in my country). Maybe the kumquat is too strong, as my ice creams turns out a bit sour, the after taste is all lime, without any hint of coconut. My nephew didn’t like it at his first spoon. I wonder what your cream taste like, how much hint of sourness in it? Your pictures look amazing, wonderful color and texture.

    Thanks Kari.

    1. Kari

      The creamy texture of this ice cream has everything to do with the avocados, and I can’t think of perfect substitute. You could try skimming the cream from the top of several cans of coconut milk for a richer texture, but it still won’t be quite as creamy as with avocado. I know some people use gelatin for a smoother texture, but I don’t know how much to use since I’ve never tried it. I’ve never tried kumquats in this, but I think that’s where the bitterness is coming from unless the limes in your country are bitter. This ice cream is definitely lime flavored, but not sour, and there should be coconut flavor as well. The lime is predominant, but you can still taste the coconut. I hope some of this helps, and maybe you can try it again when avocados are in season. Let me know if you have anymore questions!

  2. Kari

    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. 🙂

  3. Kari

    I am so excited to try this right now! I have everything blended but the syrup…Iam wondering could I use bananas for the sweetness instead on maple syrup? Thanks so much!

    1. Kari

      You could use bananas if you’d like but it will definitely affect the flavor – bananas tend to overwhelm other flavors. You could also use date paste which might not compete as much as bananas would. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

    2. Kari

      I’m on the Whole30 program and wondered how it turns out with bananas and/or date paste? Should I use an amount equal to the maple syrup? Thanks!

      1. Kari

        I’m not sure if Nicole will see your comment, but my best guess would be to use date paste since it won’t interfere with the flavor as much as banana will. I don’t know if you’ll need equal amounts as maple syrup, although the less sugar you put into ice cream the harder it freezes in the final product. I would just add some date paste and keep tasting the ice cream base until it’s sweet enough for you, and as a side note once ice cream freezes it tastes slightly less sweet because of the cold temperature. You might find you don’t need much sweetener since you’re on a Whole 30 because your taste buds really change after being off sugar for a while. I also have a banana based Chunky Monkey Ice Cream that doesn’t have any added sweeteners that you might enjoy, as well as an Inspired Ice Creams E-book that has 5 banana based ice creams in it, (I’ll leave you both links below). I hope this helps, and be sure to let me know how it goes or if you have anymore questions! 🙂

        https://getinspiredeveryday.com/food/healthy-chunky-monkey-ice-cream/
        https://getinspiredeveryday.com/inspired-ice-creams-e-book/

  4. Kari

    I so love love this ice cream have used lemons in place of the limes and it’s still delish. Try a few raspberries on top with the lime, they go great together. I add them to my key lime pies now. I love using coconut milk in place of cows milk for ice cream, so much healthier for us.
    THANK YOU KARI for all your wonderful recipes! You need your own healthy cooking show on Food Network! I follow you on FB

    1. Kari

      Thanks so much Teresa for your kind words, I’m so glad to hear you’ve been enjoying the recipes – it always makes my day! I’ll definitely try some raspberries next time, they’re my husband’s favorite so he’s going to love the combination!

  5. Kari

    The color here is absolutely stunning, what lovely visual appeal! Lime and coconut are my favorite flavor combo. Just LOVE it. This dessert gives such a relaxed feel, maybe that’s why in the Caribbean they say “we’re limimg” to just say we’re “chilling out” Lime has that power. And those avocados. Can never get enough of them. Thanks for this!!! Now I gotta go prune my tomatoes. Haha. Or nag my husband to do it!

    1. Kari

      Lime and coconut is relatively new to me, and I just can’t get enough of it! I had to add some supports to my tomatoes today because they’re starting to break with the weight of the fruit coming on, pretty sure I need a tutorial from you on pruning!

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