Coconut Lime Ice Cream

Coconut Lime Ice Cream is the kind of dessert that immediately transports you. One spoonful and suddenly you’re in a breezy hammock, nestled between two swaying palms, the scent of saltwater in the air and a tangy, creamy sweetness on your tongue. This treat is more than a simple frozen dessert—it’s a small celebration of warm days, beachside memories, and the joy of eating something delicious and refreshing straight from your own kitchen.

In my family, we had a tradition: the first warm weekend of the year meant homemade ice cream. We’d haul out the ice cream maker, and while the motor hummed in the background, the anticipation built like a summer storm. The scent of lime zest would fill the kitchen, mingling with coconut cream until it felt like vacation in a bowl.

This Coconut Lime Ice Cream recipe brings that same energy, but with a modern twist. It’s completely dairy-free, refined sugar-free, and fits beautifully into Paleo, Keto, AIP, and Vegan lifestyles. Whether you follow these dietary needs or not, this recipe is a creamy, zesty, tropical delight that everyone at the table can enjoy.

Why You’ll Love This Recipe:

• It’s naturally dairy-free and allergy-friendly
• The texture is unbelievably creamy with a refreshing citrus finish
• Perfect for summer gatherings or a healthy weeknight dessert
• No need for an ice cream maker (but it works with one too!)

INGREDIENTS YOU’LL NEED:

• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon lime zest
• 1/4 cup maple syrup or honey (for AIP)
• 1/8 teaspoon sea salt
• 1 tablespoon arrowroot starch (optional, for a creamier texture)
• Optional: 1 teaspoon vanilla extract (omit for AIP)

HOW TO MAKE Coconut Lime Ice Cream:

Step-by-Step Instructions:

Start by gathering all your ingredients. This step makes everything smoother and lets you sink into the rhythm of creating something comforting and bright.

1. Warm and blend: In a saucepan over medium heat, gently warm the coconut milk. Stir in the maple syrup or honey, lime juice, lime zest, and sea salt. If you’re using arrowroot starch, whisk it in here to ensure a velvety texture. Keep the heat low—just warm enough to blend but not to boil.
2. Cool and chill: Let the mixture cool slightly, then pour it into a glass or metal bowl. Cover and refrigerate for at least 2 hours (or overnight). This step is crucial for proper churning if you’re using an ice cream maker, and it also helps flavors deepen.

1. Churn or freeze: If you have an ice cream maker, churn the chilled mixture according to your machine’s instructions. It should thicken up beautifully. If you don’t have a machine, pour the mixture into a loaf pan and freeze, stirring every 30–45 minutes until smooth and scoopable.
2. Serve: Once the Coconut Lime Ice Cream is set, scoop into bowls and serve immediately. Garnish with extra lime zest for an extra pop of color and flavor.

This frozen treat truly captures the essence of summer. Every spoonful is creamy from the coconut, and that citrus kick from the lime keeps it from feeling heavy—even on the hottest days.

HELPFUL TIPS:

• For a fluffier texture, whip the chilled mixture briefly before freezing without an ice cream maker.
• Always zest the lime before juicing it—it’s much easier.
• Want a stronger lime flavor? Add a few drops of lime extract (not needed if your limes are flavorful).
• Store in a glass container to reduce freezer burn.

DETAILS:

Prep Time: 10 minutes
Cook Time: 5 minutes (to heat and blend)
Total Time: 2 hours 15 minutes (includes chilling time)
Yield: 4 servings
Category: Dessert
Method: Churn or Freeze
Cuisine: Tropical, Dairy-Free
Diet: Vegan, Paleo, Keto, AIP

NOTES:

This Coconut Lime Ice Cream adapts easily to your needs. Swap honey for maple syrup if you’re AIP, or reduce sweetener slightly if you’re keto. The texture is rich, and the flavor is bright—proof that healthy desserts can still feel indulgent.

NUTRITIONAL INFORMATION:

Per serving (approximate values)
Calories: 200
Fat: 18g
Carbs: 10g
Sugar: 7g
Fiber: 1g
Protein: 1g

FREQUENTLY ASKED QUESTIONS:

How to make lime coconut ice cream?
Combine full-fat coconut milk, fresh lime juice and zest, and your choice of sweetener like honey or granulated sugar. Blend for extra creaminess, chill the mixture, then churn in an ice cream maker or freeze in a loaf pan. Stir occasionally for a smoother texture if not using a machine.

Is coconut lime ice cream vegan?
Yes, coconut lime ice cream is naturally vegan when made with coconut milk and plant-based sweeteners. It’s a creamy, dairy-free dessert with a tropical twist, thanks to the zingy lime and rich coconut. Perfect for warm days and those avoiding animal products.

Can you freeze coconut lime ice cream?
Absolutely! Coconut lime ice cream freezes well. For the best scooping texture, let it sit at room temperature for 5 minutes after removing it from the freezer. Store it in an airtight container to keep it fresh and avoid ice crystals.

How do you make ice cream with coconut milk?
Warm coconut milk with sugar until dissolved, then stir in lime juice and zest. For a silkier texture, blend the mix briefly, then chill. Once cold, freeze it in an ice cream maker or by hand, stirring every 30 minutes for the first few hours.

STORAGE INSTRUCTIONS:

Keep your Coconut Lime Ice Cream in an airtight container in the freezer. For best results, cover the surface with parchment before sealing the lid to prevent freezer burn. Allow to thaw slightly before scooping.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Easy Greek Yogurt Lime Cheesecake
• Passion Fruit Ice Cream: A Creamy Tropical Dessert You’ll Crave All Year
• Easy Greek Yogurt Lime Cheesecake
• Bright and Tangy Lime Bars

CONCLUSION:

There’s something magical about combining tropical flavors with the comfort of homemade dessert. This Coconut Lime Ice Cream is more than a healthy treat—it’s a moment of calm, a taste of sunshine, and a recipe you’ll return to all summer long. Creamy, zesty, and so easy to make, it deserves a permanent place in your dessert rotation.

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