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!
blender is ideal but not necessary, may also be whisked together in a large bowl
2canscoconut milkfull fat, Native Forest brand highly preferred and recommended
2/3cupsweetenerI 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.
1/2cuplime juicefresh, from 3 limes, or 4 if they're small
1/4 to 1/2teaspoonsea saltdepending on how salty your salt is; if you use a finishing salt, you can use the full ½ teaspoon.
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.
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.