Coconut Lime Ice Cream - Food | GI 365 Gourmet InnovationsGI 365

Coconut Lime Ice Cream

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 3 reviews
Coconut Lime Ice Cream
 
Prep time
Total time
 
Author:
Serves: 1 quart
Ingredients
  • 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
Instructions
  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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34 Responses to “Coconut Lime Ice Cream”

  1. Buttoni June 11, 2013 9:07 am #

    OMG we must have been on the same wave length. I made a coconut-lime-avocado smoothie last night. This looks gorgeous.

    • Kari June 11, 2013 10:11 am #

      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!

  2. Yvonne June 14, 2013 11:10 am #

    Does it stay creamy after it has been in the freezer overnight, or does it turn rock hard?

    • Kari June 14, 2013 12:45 pm #

      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.

  3. branny June 14, 2013 1:46 pm #

    This look SO GOOD!

    • Kari June 14, 2013 2:18 pm #

      I’m already making my second batch this week!

  4. melissa @ my whole food life June 14, 2013 4:56 pm #

    This sounds amazing and you have beautiful photos too! Perfect for summer!

    • Kari June 14, 2013 7:07 pm #

      Thanks so much – I hope you like it!

  5. Peggy Yost June 20, 2013 11:28 am #

    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.

    • Kari June 20, 2013 12:48 pm #

      Lemon would be delicious – the only thing is your ice cream will be light green, otherwise I think it will be great!

  6. Maya July 4, 2013 6:26 am #

    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.

    • Kari July 4, 2013 9:18 am #

      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.

  7. Diane July 7, 2013 1:53 pm #

    What if you don’t have an ice cream maker? Can you just stick it in the freezer?

    • Kari July 7, 2013 3:00 pm #

      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).

  8. Heather July 9, 2013 10:25 am #

    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?

    • Kari July 9, 2013 10:40 pm #

      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.

  9. sherry R. July 12, 2013 9:28 am #

    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.

    • Kari July 12, 2013 10:15 am #

      I think you’re really going to like the Coconut Lime Ice Cream, it’s my husband’s favorite dessert!

  10. John July 18, 2013 6:24 pm #

    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!

    • Kari July 18, 2013 6:33 pm #

      We’ve been loving it with the abundance of summer berries that are finally in season here!

  11. grasiee July 19, 2013 2:09 pm #

    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!

  12. Gina July 30, 2013 11:30 am #

    Is there a substitute for the maple syrup? Agave maybe?

    • Kari July 30, 2013 1:57 pm #

      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.

  13. Coco in the Kitchen July 31, 2013 1:49 pm #

    Avocados? You devil. That’s how you got that beautiful green colour.
    I can’t wait to try this!

  14. Deniss December 1, 2013 6:26 pm #

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

    • Kari December 2, 2013 10:18 am #

      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.

  15. Julie January 10, 2014 2:56 am #

    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

    • Kari January 10, 2014 2:01 pm #

      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! :)

  16. Julie January 10, 2014 11:14 pm #

    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

    • Kari January 11, 2014 1:18 pm #

      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. :)

  17. Susie February 27, 2014 12:15 pm #

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

    • Kari February 28, 2014 6:56 pm #

      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).

  18. Kat March 12, 2014 9:55 am #

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

    • Kari March 12, 2014 1:16 pm #

      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!

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