Vegan Coconut Lime Ice Cream
Servings 8 servings
Ingredients
- 2 cans full fat coconut milk, chilled overnight
- ½ cup freshly squeezed lime juice
- ½ cup maple syrup
- ½ teaspoon lime zest
Instructions
- 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.