Coconut lime ice cream is a tropical, creamy delight with the perfect balance of sweet coconut and zesty lime. It’s smooth, refreshing, and just a little tangy—exactly what I crave when I want a cool treat that feels light but indulgent. Whether I’m making it with or without an ice cream maker, this flavor combo is always a winner.
Why You’ll Love This Recipe
I love this recipe because it’s easy, dairy-free (if I want it to be), and bursting with fresh flavor. The coconut milk makes the base incredibly creamy, while the lime juice and zest add that bright pop that keeps every bite refreshing. It’s a fun twist on classic ice cream and one of my favorite warm-weather desserts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Full-fat coconut milk (from a can)
- Sweetened condensed milk (or coconut condensed milk for dairy-free)
- Fresh lime juice
- Lime zest
- Vanilla extract
- Optional: shredded coconut, toasted coconut, or coconut cream for extra richness
Directions
With Ice Cream Maker:
- I whisk together coconut milk, sweetened condensed milk, lime juice, zest, and vanilla until smooth.
- I chill the mixture in the fridge for at least 2 hours.
- I pour it into my ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- Once it reaches a soft-serve consistency, I transfer it to a freezer-safe container and freeze for at least 4 hours, or until firm.
Without Ice Cream Maker (No-Churn):
- I whisk the ingredients until smooth and well combined.
- I pour the mixture into a loaf pan or airtight container.
- I freeze for at least 6 hours, stirring once or twice during the first 2 hours for a smoother texture.
- I let it sit out for a few minutes before scooping.
Servings and Timing
This recipe makes about 6 servings. Prep time takes about 10 minutes, plus 2–6 hours of chilling or freezing depending on the method.
Variations
- I sometimes add toasted coconut flakes to the mix for crunch.
- A swirl of lime curd or key lime pie filling gives it a pie-inspired twist.
- For a creamier texture, I blend in a bit of coconut cream.
- I’ve also made popsicles out of this mix—so refreshing and fun!
Storage/Reheating
I store this ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. No reheating needed—just scoop and enjoy!
FAQs
Can I use bottled lime juice?
Fresh lime juice and zest give the best flavor, but bottled works in a pinch. I usually add extra zest if I’m using bottled juice.
Is this ice cream dairy-free?
It can be! Just use coconut condensed milk instead of traditional condensed milk to keep it fully dairy-free.
How can I make it sweeter?
If I want it a bit sweeter, I stir in a tablespoon or two of maple syrup or honey before freezing.
Can I make this with light coconut milk?
I’ve tried it, but the texture is less creamy. I recommend full-fat coconut milk for the best results.
What toppings go well with this?
Toasted coconut, graham cracker crumbs, crushed macadamia nuts, or a drizzle of chocolate sauce all pair beautifully.
Conclusion
Coconut lime ice cream is one of those refreshing treats that instantly makes me feel like I’m on vacation. It’s tangy, sweet, and perfectly creamy—everything I want in a homemade dessert. Whether I’m scooping it into a cone or serving it in a bowl with tropical toppings, this recipe always hits the spot.
Print
Coconut Lime Ice Cream
- Prep Time: 10 minutes
- Chill/Freeze Time:: 2–6 hours
- Total Time: 2–6 hours (depending on method)
- Yield: About 6 servings
- Category: Dessert
- Method: No-Churn or Ice Cream Maker
- Cuisine: Tropical, American
- Diet: Gluten Free
Description
This coconut lime ice cream is creamy, refreshing, and bursting with tropical flavor. Made with rich coconut milk and zesty lime, it’s the perfect balance of sweet and tangy—ideal for summer or anytime you want a dairy-free, no-churn frozen treat.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14 oz) sweetened condensed milk (or coconut condensed milk for dairy-free)
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- Optional: ¼ cup shredded or toasted coconut, 2 tablespoons coconut cream for extra richness
Instructions
- Ice Cream Maker Method:
- Whisk together coconut milk, sweetened condensed milk, lime juice, zest, and vanilla until smooth.
- Chill the mixture in the fridge for at least 2 hours.
- Pour into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
- Transfer to a freezer-safe container and freeze for at least 4 hours, until firm.
- No-Churn Method:
- In a large bowl, whisk all ingredients until smooth.
- Pour into a loaf pan or airtight container.
- Freeze for 6 hours, stirring once or twice during the first 2 hours for a creamier texture.
- Let sit at room temperature for 5–10 minutes before scooping.
Notes
- Add toasted coconut for texture and flavor.
- Blend in coconut cream for extra richness.
- A swirl of lime curd adds a citrusy punch.
- Makes great popsicles too!
