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Coconut Lime Ice Cream has just 4 ingredients! … and is almost everyone’s favorite flavor once they’ve tasted it! So deeply satisfying and fun, choose this flavor, and everyone will be happy!
Coconut Lime Ice Cream is dairy-free, Paleo, Keto, AIP, Vegan, GAPS + Low Oxalate and Low Salicylate!
Allergy-friendly and refined sugar-free, but so indulgent and delicious that you’d never know it!
What’s Coconut Lime Ice Cream taste like
Coconut Lime Ice Cream is a flavor that gets people excited and passionate. This is a flavor almost everyone loves, even people who don’t usually like coconut — weird that way, but truuueee!
When we owned our ice cream shops, we had a flavor called Coconut Lime Creme. It was a different recipe, but similar in flavor, and that flavor was viral. People would come into our shop talking about it. It was the flavor we heard more about than any other flavor. There is just something about this ingredient combination.
It makes me think of Thailand … and we all know how popular and amazing Thai food is.
Coconut Lime is satisfying because you get that intense lime flavor, the sweet AND the creamy tropical flavor.
Enjoy this treat, and don’t underestimate how much you’ll like it!
Ingredients in Coconut Lime Ice Cream
Only 4 ingredients in this super special flavor:
- coconut milk — I like to use Native Forest brand of coconut milk for consistent results. It is very creamy and has no additives at all. You may also use homemade coconut milk if it’s very creamy. (Some brands of coconut milk contain coconut oil and do not perform as well in ice cream. If you can’t find Native Forest, Thai Kitchen is another good option. Avoid Lite coconut milk or brands with additives.)
- fresh lime juice — Be sure to use freshly squeezed lime juice.
- sweetener — Depending on your diet: Use agave nectar for a pale, mild flavored sweetener that creates a great mouthfeel in ice cream. While agave has gotten a bad rap for being high in fructose, it does have a low glycemic index, so many people do well with it, as it doesn’t spike insulin levels as much as some natural sweeteners for some people. For AIP, use maple syrup or honey. GAPS: use honey. Keto: use allulose. In general, even unrefined granular cane sugar can be used.
- sea salt — Good quality sea salt heightens the flavors in this ice cream.
That’s all! This is an easy fast recipe that’s sooo simple to make yet anything but simple in flavor!
How to make Coconut Lime Ice Cream
Make sure your coconut milk is not chilled or cold. This will prevent the coconut cream on the top half of the can from puréeing as smoothly into the other ingredients.
- Before mixing the ingredients together, unless you plan to serve the ice cream as soon as it’s frozen, place storage container in the freezer to chill.
- Place all four ingredients in blender: creamy coconut milk, sweetener of choice, fresh lime juice and sea salt.
- Purée until smooth and ingredients are all dissolved, about 25 seconds.
- Begin ice cream maker, and pour in “mix”. The bowl will be very full.
- Churn about 25 minutes, until ice cream mixture has expanded and frozen.
- Serve fresh soft serve, or pour into well chilled storage container, and freeze until you’re ready to serve.
Storage
To store, cover, or place a piece of parchment paper over the surface. Serve within 3 days for best texture.
TO SERVE, defrost Coconut Lime Ice Cream on the counter for about 20 minutes before scooping, for best texture.
Coconut Lime Ice Cream (Paleo, Keto, AIP, Vegan)
Equipment
- blender is ideal but not necessary, may also be whisked together in a large bowl
Ingredients
- 2 cans coconut milk full fat, Native Forest brand highly preferred and recommended
- ⅔ cup sweetener I like to use agave nectar in this recipe, but you can also use AND for AIP: pure maple syrup or raw honey. GAPS: honey. Other diets: cane sugar OR for Keto: use allulose.
- ½ cup lime juice fresh, from 3 limes, or 4 if they're small
- ¼ to ½ teaspoon sea salt depending on how salty your salt is; if you use a finishing salt, you can use the full ½ teaspoon.
Instructions
- Make sure coconut milk is not chilled or cold. (This will prevent the coconut cream on the top half of the can from puréeing as smoothly into the other ingredients.) It should be room temperature.
- Before mixing the ingredients together, unless you plan to serve the ice cream as soon as it's frozen, place storage container in the freezer to chill.
- Add all four ingredients to blender: creamy coconut milk, sweetener of choice, fresh lime juice and sea salt.
- Purée until smooth and ingredients are all dissolved, about 25 seconds.
- Begin ice cream maker, and pour in "mix". The bowl will be very full.
- Churn about 25 minutes, until ice cream mixture has expanded and frozen.
- Serve fresh soft serve, or pour into well chilled storage container.
Notes
Storage
To store, cover with lid, or place a piece of parchment paper over the surface. Serve within 3 days for best texture. TO SERVE, defrost Coconut Lime Ice Cream on the counter for about 20 minutes before scooping, for best texture.The following nutritional data is for the Keto version of this recipe.
Nutrition
You can Pin this recipe here:
More Paleo, Keto, AIP, Vegan and GAPS ice creams:
- Vanilla Ice Cream
- Chocolate Ice Cream
- Lavender Ice Cream
- Blender Strawberry Ice Cream
- Avocado Ice Cream with 8 Flavor Variations (use agave for Vegan)
- Cinnamon Ice Cream
- Cantaloupe Sea Salt Ice Cream (Primal, Keto, GAPS, Ancestral [made with raw dairy])
- Mint Chocolate Chip Ice Cream
- Cookies and Cream Ice Cream
- Lemon Ice Cream (Primal, Keto, GAPS, Ancestral, raw dairy, Low Oxalate, Low Salicylate)
nancy says
so refreshing and easy to make. i love how it only takes 4 ingredients. i’m gonna make myself a big pint now
Megan says
LOL, Nancy, great, enjoy!! A big pint sounds pretty fun.
Shelby says
This came out with such a refreshing flavor!
Megan says
Great, Shelby. Glad you got to make it, and thanks so much for coming back to share! 🙂
Stacey Crawford says
I love the flavor of coconut & lime together, especially with the pinch of salt, as that really enhances the flavor! Also love how creamy it is.
Megan says
Great, Stacey, so glad you enjoyed the ice cream, and thanks for commenting! Yes, yay for the pinch of sea salt.
Donny says
I love how there’s only 4 ingredients! And I’m always looking for reasons to use my ice cream maker (I bought it, might as well use it, lol) and this was perfect! It’ll be great in the summer.
Megan says
Great, Donny, so glad you enjoyed it!!
jerry nell cotrell says
HI, i was wondering, if you can use coconut cream in place of coconut milk in the coconut lime ice cream. Thank YOU Jerrynell
Megan says
Hi Jerry, no, it will change the fat content, mouthfeel and texture, sorry.
Amy Martenson says
I just made this but used one can coconut milk and one can coconut cream, which did not work. I went back and just read the comments and you mention in the comments section it won’t work but you may want to actually say that in the recipe where you mention to avoid lite…Basically the coconut cream won’t mix with the milk. I blended it in the quisinart and hope it will at least be ok if not perfect.
Mary says
Hi!! Is it totally necessary to use an ice cream maker or would it be okay if we blend the ingredients and then put in a container and let freeze in the freezer.
Megan says
Hi Mary!, there is a method where you thoroughly rake a fork through the freezing “mix” every 20 minutes to make “ice cream” without a maker. This does work. But you can’t just freeze it, or it will be a big ice cube of ice cream.