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!
