This Coconut Lime Ice Cream is an all time favorite in our family with it’s refreshing flavor, and super creamy texture!
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.
- Category: Ice Cream
- Method: Blending
- Cuisine: American
Keywords: Coconut Milk Lime Ice Cream, Dairy Free Coconut Lime Ice Cream, Vegan Coconut Lime Ice Cream