Coconut Lime Ice Cream

Coconut Lime Ice Cream | GI 365

Coconut Lime Ice Cream | GI 365

Coconut Lime Ice Cream is the perfect partner for the abundance of summer berries soon to come. It’s smooth and creamy without being heavy. The bright, zesty note of citrus has me thinking particularly of strawberries, but I can’t wait for peach season to try that combination as well.

Coconut Lime Ice Cream | GI 365 Coconut Lime Ice Cream | GI 365

For the lime zest, you want to use a microplane grater. That way, you get the intense flavor without any chewy chunks of rind.

Tip: Always zest the limes before you juice them because it’s much easier.

Coconut Lime Ice Cream | GI 365

Start by placing all of the ingredients in the blender. Blend until smooth, scraping down the sides if necessary. I used the tamper that comes with my blender to keep the mixture moving, and I didn’t have to scrape the sides.

Coconut Lime Ice Cream | GI 365

This picture gives you an idea of the texture when it’s finished. If I’m not sure if it’s ready or not: I just scoop some out, and if it stays on the spoon it’s done. When it’s still too soft, it will slide right off the spoon.

Coconut Lime Ice Cream | GI 365 Coconut Lime Ice Cream | GI 365 Coconut Lime Ice Cream | GI 365

What I love about ice cream is that it fits every occasion. Even when it’s the depth of winter coldness, ice cream is still my favorite dessert. I mean…, what would Chocolate Fudge Skillet Cake be without the ice cream? With summer upon us, I find myself thinking about ice cream on a daily basis. Sitting on the front porch on a warm summer’s evening with a bowl of ice cream is one of my favorite things to do.

5.0 from 6 reviews
Coconut Lime Ice Cream
Prep time
Total time
Serves: 1 quart
  • 1 can (13.66 ounce) of coconut milk
  • 2 avocados, peeled and pitted
  • 1 cup maple syrup, Grade A
  • ½ cup lime juice, freshly squeezed (5 limes)
  • 1 Tablespoon lime zest
  • ¼ cup water
  1. Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.
  2. Pour mixture into an ice cream maker and freeze according to your machine's instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes).
  3. Serve immediately or freeze for a firmer texture.

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52 Comments on “Coconut Lime Ice Cream”

    1. Kari

      The flavors are soo.. good together. I’m going to need another batch of ice cream soon – a smoothie might be a quicker fix though!

    1. Kari

      It depends on the temperature of your freezer. In my freezer above my fridge, this ice cream stays at a scoop-able texture but when I put it in my deep freeze it gets rock hard. To soften it, I place it in the refrigerator for 30 minutes.

  1. Peggy Yost

    Could you substitute lemon for lime? I loved lemon custard ice cream as a kid. Would the avocado in this recipe work with lemon? Guess I should try and find out.

  2. Maya

    Since you get a green ice cream due to the avocado, I suppose it can be done with mint also. I love mint or choco-mint like the After Eight chocolates.

    1. Kari

      You could use avocado and mint if you really wanted that ice cream to be green. I’ve made mint ice cream before and it turned out totally white! Also, some people use a few tablespoon of spinach juice, but I don’t know if you would taste it or not.

    1. Kari

      You can stick it in the freezer and it will still be good, but with a slightly icy texture. You can also whip the coconut milk in a mixer until it’s like whipped cream. Then, mix it with the rest of the ingredients before placing it in the refrigerator. (The whipping process adds air so the ice cream is smoother).

  3. Heather

    This looks delicious! I’m looking for gluten-free dairy-free recipes for when my mother in law comes over. I always wonder: what is the difference between canned coconut milk and the coconut milk sold in cartons? (ex. Silk, SoDelicious). Can they be substituted?

    1. Kari

      The coconut milk in the carton is more diluted than the kind in the can. I would’t use the coconut milk from the carton or your ice cream won’t be as creamy.

  4. sherry R.

    I am excited to try your recipes, I’ve been looking for a simple “pure” coconut Ice cream recipe. I want to try your coconut-Lime recipe too. the addition of Avocados is a great idea. I’ll post again to tell you how it came out.

  5. John

    This looks like a real winner for summer evenings when the evening temperature is in the +90° range… and congrats on being featured on FoodPornDaily!

  6. grasiee

    I gave my husband an icecream maker for his birthday, and he said he would christen it (with vanilla) and then I was free to make what I want. So, I just whipped up the mixture and have it in the fridge for after dinner. I’ll give it another whirl in the blender, and then into the ice cream maker, can’t wait!

    1. Kari

      I don’t use agave myself, but I like to use honey. Honey is sweeter than maple syrup, so substitute 3/4 cup honey for the 1 cup of maple syrup.

  7. Deniss

    What can I substitute for maple syrup or honey so it is sugar free? Would granalute stevia be ok? Thanks Denise

    1. Kari

      Granulated stevia would be a great replacement for maple syrup or honey in this ice cream. Be sure to check the ingredients in your stevia. I was shocked to see the first ingredient in my powdered stevia was agave nectar, which doesn’t bother me but it’s definitely of dietary concern for some people.

  8. Julie

    Hi Kari

    I made this ice cream and the taste is absolutely delicious but I added 2 tblspns of arrow root powder to the recipe would this make a difference to it, all my other ice creams have this arrowroot added to them to stop them icing up when put in the freeze, so that’s why I added it to the mix…it does not seem to be going nice & thick like yours in the pic could that be the reason do you think ? Love your site by the way, I am going to work my way through your recipes…..Julie xx Australia

    1. Kari

      I’m not sure if the arrowroot would affect it or not since it’s not cooked. Every time I’ve made this, the mixture has been thick even before I put it in the ice cream machine. You might need to leave it in the ice cream maker for a little bit longer so that it’s thickened before you take it out. Also, the ice cream in the picture was frozen for an additional 4-6 hours in the freezer after it came out of the ice cream machine because it comes out soft serve. Hope this helps, if not, be sure to write me with more details and maybe we can piece together what happened! :)

  9. Julie

    Hi Kari….Success !!! The ice cream was like a soft serve when I took it out of the ice cream machine but then we left it in the freezer overnight and this today the texture has changed its lovely…so nice and refreshing…Can’t wait to make your other recipes. Thanks so much Julie xxx

    1. Kari

      Glad to hear it went well! The Coconut Lime Ice Cream keeps it’s texture longer in the freezer than the plain Coconut Ice Cream, I think it has something to do with the avocado. Just thought I’d let you know in case you try that one next. :)

  10. Susie

    Awesome ice cream. Whole family loved it… Do you have any idea what the calories/fat and serving size are????

    1. Kari

      Glad your family loved the ice cream, it’s a favorite in our house as well! I don’t know the calorie count for this ice cream, but you could plug it into a calorie counter if you wanted, (a serving size is 1/2 cup for ice cream).

  11. Kat

    I only have been buying the B and C grade maple syrup for flavour lately. Would this overpower the recipe? Any suggestions?

    1. Kari

      The maple flavor might be overwhelming it’s hard to say, you could try honey instead. It has a strong flavor, but I think it might be more complimentary! Let me know which one you end up trying!

  12. Lynn

    Found your recipe a couple of weeks ago and made last week. Yum! Used stevia instead of maple syrup due to low carb diet. Also, I don’t have an ice cream maker, so I put the mixture in the freezer and took it out to blend every 30 minutes 3 times and then let sit in freezer over night. Was rock hard. Microwaved for a couple of minutes on low setting and was able to then put in blender one last time to break it up. Was grainy but awesome tasting!! Very refreshing. Next time I will not refrigerate the coconut milk beforehand and saw your suggestion to whip the coconut milk first. My husband is already asking when I am going to make this again.

    1. Kari

      If you make ice cream often, you’ll probably find you’ll love an ice cream maker. The texture is so much better when it’s frozen properly, still I’m glad you enjoyed it anyways! :)

  13. Emily

    I’ve made this recipe twice now – the first time just to test it out, and the second time because the first time was so delicious! I posted about it on my blog, too – the colours of the ice cream are so lovely. Definitely a 5 out of 5 star recipe.

    1. Kari

      Thanks Emily, I’m so glad you enjoyed it! This ice cream is our favorite dessert to make, and we never tire of pairing it with different berries and peaches!

  14. linda

    wow, that coconut lime ice cream recipe looks wonderful! i need something good and healthy to eat treat wise, i hope it works for me. thank you for this recipe. linda

  15. Michelle

    I made this ice cream last night and it is so amazingly good!! Even my kids loved it. Thank you so much for the recipe. I went out and bought more ingredients today so I can always have this on hand. Being an ice cream fanatic, it’s so nice to have a healthy version of ice cream for a change.

    1. Kari

      We’re ice cream fanatics too, doesn’t seem to matter what season it is ice cream always tastes good! I’m so glad your whole family enjoyed it, and if you’re looking for another flavor I think you’d like my Homemade Chocolate Fudge Ice Cream, it also uses avocado as a base which makes for a nice rich texture! :)

    1. Kari

      So great to hear from you! This is my husband’s absolute favorite ice cream, and I don’t think I can ever make enough batches! :)

  16. KC

    Wonderful! Taste-tested and husband-approved.

    Just the recipe I needed. OK, to be honest, I always mess with recipes. In this case, the hubby vetoed the 2 whole avocado idea, but he relinquished when I said I’d do 1/3 cup for this try. He didn’t care to taste maple syrup and didn’t want honey or agave, so (yikes) I went with a heaping 1/2 cup of white sugar. Couldn’t help myself and subbed the water with Silk Vanilla Soy (might use some pure coconut water next time) and tossed in a scant pinch of fine salt. All of that went into the Ninja and whirled away for 2-3 minutes? The coconut milk really creamed up beautifully. Without a doubt, the avo adds to the smoothness. And to the nice color. :-) After close to 30 minutes in our hot kitchen churning in the Cuisinart Auto-Ice Cream Maker, it was soft-serve consistency and ready to set until our guests arrive this evening.

    The secret is in the avo. I’ve added them to our smoothies before, so it should be a no-brainer for ice cream, so THIS recipe is stellar.

    BONUS: We have so many avos (with thanks to a friend), that our neighbors are coming over for a Guacamole Party to help us make use of all of these. The ice cream is just so perfect to fit the avocado “theme” of the evening.

    This will be the finale to a meal of grilled and also chilled shrimp (shrimp 2 ways), mixed greens, roasted-marinated grilled red bell peppers,some refried beans and maybe a chilled black bean salad… Guac-A-Lot and margaritas.

    Thank you for such a versatile recipe. Can’t wait to try again and again.

    Aloha from Hawaii.


    1. Kari

      Your guacamole party sounds amazing – wish I was in Hawaii right now!!! If you’re trying to change over to more natural sweeteners, try Grade A maple syrup because it has very little maple flavor compared to the Grade B which most people put on pancakes. The next best thing would probably be agave nectar (as far as flavor goes) but it sounds like you figured out the perfect way to make this work for you! I’m so glad you enjoyed it, it’s one of our all-time favorite recipes! :)

  17. A V

    This was the best ice cream recipe! I made it for a valentines day potluck party. It was such a hit as it was gluten free and lactose free. I had to adjust the number of avocado and limes as the sizes of each differ but it was awesome. As I had no ice-cream maker I used a hand blender to beat it up twice. It was perfect dish for a Costa Rican summer party! Thank you for sharing this recipe.

    1. Kari

      So glad you enjoyed it! This is my favorite ice cream for the summer months because it’s so refreshing yet still decadent and creamy!

  18. Michele Morris

    Hi Kari, I am eager to try the coconut lime ice cream. I also love ice cream anytime of year.
    My question is, Can I cut down on the amount of maple syrup in this recipe. A cup sounds like it could be a little to sweet for my taste. Also, could I substitute agave sweetener for the maple syrup?
    Thanks, Michele

    1. Kari

      You can definitely cut the sweetener back, and you should be able to substitute agave instead (although sometimes it has a slightly bitter aftertaste). When you’re making the ice cream base start by adding a small amount of maple syrup/agave, then taste to see if it’s sweet enough for you and add more until you get to the right amount! Also once the ice cream is frozen it will taste less sweet than when you first made the base because our taste buds don’t perceive the sweetness the same way once it’s frozen! Let me know how it goes for you, and I really hope you enjoy the recipe!

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