- 1 can coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup lime juice
- Zest of 1 lime
- 1/2 teaspoon vanilla extract
- A pinch of salt
Whisk until the sugar is completely dissolved. This might take a few minutes—stirring well now ensures a smooth, creamy texture later.
🔍 Pro Tip: Let the mixture rest in the fridge for 30 minutes before churning to enhance flavor blending and ensure it’s well chilled.
🍨 Step 2: Churn It Up
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20–25 minutes, or until the mixture resembles a soft-serve texture.
💡 If you don’t have an ice cream maker, see the “No Machine? No Problem!” section below for a workaround.
🧊 Step 3: Freeze to Firm
Transfer your churned ice cream to a freezer-safe, airtight container. Smooth the top with a spatula, press a piece of parchment paper or plastic wrap directly onto the surface (to prevent ice crystals), and freeze for at least 4 hours—or overnight for a firmer consistency.
🥄 Step 4: Serve & Savor
When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones, and if you’re feeling fancy, top with:
- Extra lime zest
- Shredded coconut (toasted or raw)
- A drizzle of honey or agave
- Fresh mint leaves
- A wedge of lime for garnish
🍽️ Serving Ideas & Pairings
This Coconut Lime Ice Cream is refreshing on its own, but it also plays well with others:
- Serve alongside coconut macaroons, fruit salad, or pineapple upside-down cake
- Use it as a filling for ice cream sandwiches with coconut or graham crackers
- Layer it in a tropical ice cream sundae with mango and passionfruit
- Add a splash of rum to the base for an adults-only twist (it also makes it creamier due to alcohol lowering the freezing point!)
❄️ Storage Tips
To keep your ice cream tasting fresh and scoopable:
- Store in an airtight container in the back of your freezer (the coldest spot)
- Press parchment or plastic wrap directly onto the surface to minimize ice crystals
- Best enjoyed within 2 weeks, though it can last longer
🍧 No Ice Cream Maker? No Problem!
If you don’t have an ice cream machine, try this freezer method:
- Whisk the ingredients as normal and chill for 1 hour.
- Pour into a shallow container.
- Freeze for 2 hours, then stir vigorously with a fork or whisk to break up ice crystals.
- Repeat stirring every 30 minutes until firm (about 3–4 hours total).
This won’t be quite as airy as churned ice cream, but it’ll still be creamy and delicious.
🌱 Vegan & Dairy-Free Option
This recipe is almost entirely dairy-free as is, except for the heavy cream. To make it fully vegan:
- Replace heavy cream with full-fat coconut cream or cashew cream
- Make sure your vanilla extract and sugar are vegan-friendly
🧪 Fun Customizations
Want to get creative? Try one of these fun twists:
- Spicy Kick: Add a pinch of chili powder or cayenne for a Mexican-inspired twist
- Coconut Crunch: Mix in toasted coconut flakes before freezing
- Lime Curd Swirl: Fold in spoonfuls of lime curd just before freezing
- Herbal Note: Infuse the base with basil or mint leaves for a gourmet touch
- Ginger Zing: Add a teaspoon of grated fresh ginger to the base
⭐ Final Thoughts
This Coconut Lime Ice Cream is proof that you don’t need complex techniques or a long list of ingredients to make a dessert that feels indulgent and luxurious. It brings together tropical flavors, smooth texture, and refreshing citrus in a way that’s both comforting and exciting.
Whether you’re enjoying it on a hot summer day, serving it at a dinner party, or treating yourself after a long day, this ice cream will bring joy with every spoonful.
Simple. Elegant. Tropical. And unforgettable.
