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    Home » Recipes » Dessert Recipes

    Toasted Coconut and Lime Vegan Ice Cream

    Modified: Mar 6, 2024 · Published: Aug 7, 2013 by Ashley

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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

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    Toasted Coconut and Lime Vegan Ice Cream

    Toasted Coconut and Lime Vegan Ice Cream

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • 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

    ¼ cup freshly squeezed lime juice

    ⅓ cup sugar

    1 cup toasted sweetened flaked coconut, divided


    Instructions

    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.


    Nutrition

    • Serving Size:
    • Calories: 333
    • Sugar: 16.5 g
    • Sodium: 55.4 mg
    • Fat: 28.1 g
    • Saturated Fat: 25.1 g
    • Carbohydrates: 22.6 g
    • Fiber: 1.5 g
    • Protein: 2.8 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. Joanne

      August 11, 2013 at 7:49 am

      Vegan ice cream is on my list of things to try also! Love that you paired it with lime...one of my favorite combos.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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