Coconut Lime Ice Cream

This creamy coconut lime ice cream combines tropical flavors with a velvety texture that's impossible to resist. The avocados create a rich base without any dairy, making it perfect for those hot summer days when you crave something cool and refreshing.

I first made this ice cream for my sister who recently went dairy free. She was so impressed that she asked for the recipe immediately and now makes it regularly for her family gatherings.

Ingredients

• 1 can full fat coconut milk: this provides the creamy base without dairy use a premium brand for best results
• 2 avocados: creates the silky texture and healthy fats look for ripe fruits that yield slightly to pressure
• 1 cup maple syrup: offers natural sweetness with complex flavor notes choose Grade A for best results
• 1 tablespoon lime zest: adds intense citrus flavor without acidity use organic limes if possible
• 1/2 cup lime juice: provides the tangy counterpoint to sweet coconut freshly squeezed makes a huge difference
• 1/4 cup water: helps achieve the perfect consistency for freezing

Step-by-Step Instructions

Blend the base:

Add all ingredients to your blender and process until completely smooth. The mixture should be velvety with no visible pieces of avocado. Stop occasionally to scrape down the sides of the blender to ensure everything incorporates evenly. A high powered blender works best but any blender will do with a bit more time.

Chill the mixture:

Transfer the blended base to the refrigerator for at least 30 minutes. This crucial step allows the flavors to meld together and helps the ice cream freeze more evenly. The colder your base is before freezing, the creamier your final texture will be.

Freeze according to method:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturers instructions, usually about 20 minutes. If you dont have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously with a fork every 30 minutes until frozen to break up ice crystals.

Ripen and serve:

Transfer the churned ice cream to a freezer safe container and freeze for at least 2 hours to firm up completely. Remember to let it sit at room temperature for about 15 minutes before serving for the perfect scoopable texture.

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The secret ingredient that truly elevates this recipe is the lime zest. I discovered its importance accidentally when I once made the recipe without it and found the flavor noticeably less vibrant. The oils in the zest contain concentrated lime flavor that infuses the entire batch with that distinctive tropical essence that makes this ice cream so special.

Make It Your Own

This versatile base recipe welcomes customization based on your preferences. Try adding a handful of toasted coconut flakes for texture, or mix in some diced mango for a tropical fruit twist. For an adult version, a splash of white rum stirred in just before freezing adds wonderful complexity. The coconut lime flavor profile works beautifully with many additions while still maintaining its refreshing character.

Troubleshooting Tips

If your ice cream freezes too hard, the likely culprit is too little fat or sugar in the mixture. Both ingredients lower the freezing point and keep ice cream scoopable. Always use full fat coconut milk and dont reduce the maple syrup without substituting another sweetener. Another solution is adding a tablespoon of vodka to the mixture, which wont affect the flavor but helps prevent hard freezing.

Serving Suggestions

This coconut lime ice cream pairs beautifully with tropical desserts like grilled pineapple or mango cobbler. For an impressive dessert, serve small scoops in hollowed lime halves with toasted coconut sprinkled on top. During summer gatherings, I love serving this alongside a platter of butter cookies or shortbread for guests to create their own ice cream sandwiches that never fail to delight both children and adults.

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Frequently Asked Questions

→ Can I make this ice cream without an ice cream maker?

Yes! Pour the blended mixture into a shallow freezer-safe container. Freeze for about 45 minutes, then vigorously stir to break up ice crystals. Repeat this process every 30-45 minutes until it reaches your desired consistency (about 3-4 hours total). It won't be quite as creamy as the machine method but still delicious.

→ Why add avocados to ice cream?

Avocados provide a creamy, rich texture without adding any distinct flavor. They create a luxurious mouthfeel while remaining neutral, allowing the coconut and lime flavors to shine. Avocados also add healthy fats and make this dessert dairy-free.

→ Can I substitute the maple syrup?

Absolutely. Honey works well as a 1:1 replacement (though it's not vegan). Agave nectar is another excellent option with a similar consistency. You can also use granulated sugar, though you may need to adjust the amount and ensure it fully dissolves in the mixture.

→ How long will this ice cream keep in the freezer?

This ice cream keeps well for up to 1 week in an airtight container. For best texture, place a piece of parchment paper directly on the surface before covering to prevent ice crystals. Remember to let it soften for about 15 minutes before serving.

→ Can I add other flavors or mix-ins?

Definitely! Toasted coconut flakes, crushed graham crackers, or white chocolate chips make excellent additions. Fold them in just before the ice cream is finished churning. You could also experiment with adding a teaspoon of rum extract or a tablespoon of tequila for an adult version with additional flavor complexity.

→ Why does homemade ice cream get so hard in the freezer?

Homemade ice cream typically contains fewer stabilizers and additives than commercial varieties. The high water content in the ingredients forms larger ice crystals when frozen completely. Adding a tablespoon of vodka (which won't freeze) or a few tablespoons of corn syrup can help maintain a softer texture in the freezer.