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Creamy Dairy-Free Coconut Lime Ice Cream

dairy-free coconut lime ice cream - featured image

A refreshing and creamy dairy-free ice cream made with coconut milk and fresh lime, perfect for summer cravings and suitable for lactose-intolerant and vegan diets.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat canned coconut milk
  • 3 medium fresh limes (zest and juice, about 1/4 cup / 60 ml juice)
  • 1/3 cup (80 ml) maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1/4 cup (60 ml) coconut cream for extra richness

Instructions

  1. Refrigerate the can of coconut milk overnight to chill and separate the cream.
  2. Zest all three limes carefully, avoiding the white pith, then juice the limes to yield about 1/4 cup (60 ml) of juice.
  3. Open the chilled can and scoop out the thick coconut cream into a bowl. If using additional coconut cream, add it now. Whip with a whisk or hand mixer until light and fluffy, about 3-5 minutes.
  4. In another bowl, combine maple syrup, lime juice, lime zest, vanilla extract, and a pinch of salt. Whisk until well blended.
  5. Gently fold the whipped coconut cream into the lime mixture. Taste and adjust sweetness or tartness if needed. Chill the mixture in the fridge for at least 30 minutes.
  6. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
  7. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

Use full-fat coconut milk for best creamy texture. Chill ingredients well before whipping. Avoid zesting the white pith to prevent bitterness. Over-churning can cause grainy texture; stir gently before freezing if needed. Best enjoyed within one week for peak freshness.

Nutrition

Keywords: dairy-free ice cream, coconut lime ice cream, vegan dessert, summer treat, dairy-free dessert, coconut milk ice cream, lime zest, refreshing ice cream