Lime Coconut Ice Cream
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Coconut lime ice cream is the ultimate summer treat! Made without dairy, it’s indulgent and creamy, crafted from just three simple ingredients. This ice cream blends velvety smoothness with refreshing tartness from zesty lime. This homemade, dreamy, and all-natural treat is the perfect lightened-up refresher for a summer’s afternoon!
Citrus and coconut are truly a match made in heaven, and it all comes down to balance. The lime brings bright, tart citrus flavor, while the coconut adds a creamy, gently sweet, tropical note that softens the acidity.
When the two come together in ice cream form, the result is fresh and zesty without losing that rich, indulgent creaminess. Every spoonful feels light and refreshing, yet still satisfyingly decadent — the kind of dessert that keeps you going back for just one more bite.
Ingredients notes
How can something this creamy-delicious be made from just THREE dairy-free ingredients? It sounds like wizardry, but this is all you need:
- Coconut milk: Look for canned coconut milk with a minimum 60% coconut extract and no additives. Arroy-D makes cans with 70% coconut extract and it’s amazing in this recipe, but if you can get your hands on a 90% can your ice cream will be incredibly creamy and divine.
- Other ingredients: Fresh lime juice and zest, and a sweetener – either coconut sugar, honey, or granulated sugar.
How to make it without an ice cream maker
If you don’t have an ice cream maker, you can still make this using the no-churn method. Pour the chilled ice cream mixture into a shallow baking dish and place it in your freezer. After thirty minutes, stir the cream thoroughly with a fork, scraping the edge and breaking up any ice crystals. Repeat this process every half hour until the mixture is frozen. Once it’s frozen, you can either scoop it out to enjoy immediately or store it in a freezer-proof container to enjoy later. While it won’t be as creamy as when made with an ice cream maker, it’s still very delicious this way.
Tips to make the best coconut lime ice cream
While this simple, three-ingredient ice cream is super straightforward, there are some tips to keep in mind!
- Coconut can chronicles: The most important ingredient is going to be the can of coconut milk. While the recipe will work with any canned coconut milk, you really do want to get a full fat coconut milk. A low-fat can will give you much icier ice cream. Look for canned coconut milk with a minimum 60% coconut extract and no additives. Arroy-D makes cans with 70% coconut extract and it’s amazing in this recipe.
- Blend: The fat in coconut milk is known to harden and turn grainy when it freezes. By heating and blending the cream first, the ice cream stays super creamy after it’s frozen. The blending step is optional, but it will give you the creamiest result.
How to serve coconut ice cream
Take the loaf pan out of the freezer for about 5 minutes before serving to let the ice cream soften up, making scooping easier.
Indulge in a generous scoop of this coconut lime ice cream in your favorite waffle cone or in a bowl on its own. Enjoy it as is, or sprinkle on some shredded coconut for a chewy texture, or beside Scottish shortbread cookies for a textural contrast. It’s the perfect treat for sunny afternoons or as a refreshing dessert the whole family will enjoy together!
Lime Coconut Ice Cream Recipe
Ingredients
- 14 ounce can coconut milk (see notes)
- 2 limes (juice and zest)
- ½ cup coconut sugar, honey, or granulated sugar
Instructions
- Pour the coconut milk and sugar into a small pot and heat it until the sugar (or honey) dissolves. Whisk in the lime juice and zest.14 ounce can coconut milk, 2 limes, ½ cup coconut sugar, honey, or granulated sugar
- OPTIONAL STEP: Pour the lime coconut cream into your blender and blend for 30 seconds. See notes. Let the cream cool completely in your fridge.
- Pour the lime coconut cream into your ice cream maker and process according to the manufacturer's directions. Transfer the ice cream to a freezer-proof container and freeze until solid, about 2 hours.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I just made this. Super easy and I love the simple ingredient list. I opted for coconut sugar and found the amount the recipe called for was far too much. I added more zest and the juice from my remaining 2 limes (a total of 5 used) to balance it out. Next time I’ll cut the coconut sugar in half.
The review from the personal chef who said this is a hit really won me over. I have made this multiple times and just tried it in a Ninja Creami this week. It is straight up sherbet, y’all – but with a perfect clean finish, no sticky gunky aftertaste. I just can’t get over what these 3 ingredients turn out as! I make mine with honey as a child follows SCD for IBD. You won’t regret it!