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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!

📖 Recipe

Toasted Coconut and Lime Vegan Ice Cream

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!

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 6 servings

Course: Dessert

Cuisine: American

Prep Time 4

Total Time 4

Ingredients

2 cans 13.66 ounces each unsweetened coconut milk (not lite), chilled
1 tablespoon lime zest
¼ cup freshly squeezed lime juice
⅓ cup sugar
1 cup toasted sweetened flaked coconut divided

Method

Put coconut milk, lime zest and juice and sugar in a blender and blend for a minute to combine.
Process in ice cream maker according to manufacturer’s instructions.
When ice cream is done, spoon in ¾ cup of the toasted coconut and stir to combine. Transfer ice cream to container, cover and freeze until firm.
Garnish with the remaining toasted coconut when serving.