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I wanted to try out making ice cream using coconut milk as the base, and got it in my head that I needed to add lots of toasted coconut and fresh lime flavor to it, too. This “ice cream” is bright and refreshing. It’s not overly sweet, and the tartness from the lime zest and juice really brighten it up. It was pretty easy to put together, and it tasted great! I’m thinking this would be great with a little rum poured over a scoop, too. Stay tuned for that experiment. I’m doing it in the name of science, people. Really. ;). I scooped our portions before it completely set, because I wanted it to be a little soft still. For leftover ice cream, set it out on the counter for a bit so it isn’t as hard to scoop. Enjoy!

Toasted Coconut and Lime Vegan Ice Cream

Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
Prep Time: 4 hours
Cook Time: 0 minutes
Total Time: 4 hours
Yield: 6 servings 1x
Category: Dessert
Method: Ice Cream
Cuisine: American

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Description

This “ice cream” is bright and refreshing. It’s not overly sweet, and the tartness from the lime zest and juice really brighten it up. It was pretty easy to put together, and it tasted great!

Ingredients

Scale

2 cans (13.66 ounces each) unsweetened coconut milk (not lite), chilled
1 tablespoon lime zest
1/4 cup freshly squeezed lime juice
1/3 cup sugar
1 cup toasted sweetened flaked coconut, divided