Shorts, tank tops, and flip flops, oh how I miss thee. I am so ready for the warm weather to return and to eat copious amounts of this creamy, dreamy Vegan Coconut Lime Ice Cream. Check out that creaminess.
I’ve never really considered myself a huge fan of lime deserts. I’m more of a chocolate fan (not that I would really say no to any desert except the non vegan kind), but this ice cream has me rethinking the whole lime in deserts thing. Seriously, this ice cream is out of this world yummy. It’s creamy, rich, and the flavor is so bright and refreshing.
This ice cream is super simple to make with just 4 ingredients and no ice cream maker needed. The creaminess comes from full fat coconut milk and maple syrup sweetens it just right. The result is a completely delectable desert rich in healthy fats, lower in sugar than typical dairy ice cream, and full of amazing flavor.
What's your favorite flavor of ice cream?
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 2 cans full fat coconut milk, chilled overnight
- ½ cup freshly squeezed lime juice
- ½ cup maple syrup
- ½ teaspoon lime zest
When refrigerated the coconut cream separates from the water. Scoop the hardened coconut cream from the cans, leaving the water for another use such as in smoothies.
Using a hand mixer or stand mixer whip all ingredients in a bowl until well combined, thick and creamy.
At this point you can transfer mixture to the freezer bowl of your ice cream maker and prepare according to the manufacturer's instructions OR prepare a freezer safe dish by lining with parchment or wax paper.
Pour mixture into pan and freeze for 4 hours or overnight.
Allow to sit out for 15-20 minutes before scooping.
Garnish with coconut flakes, if desired.
Leave a Reply