Coconut Lime Ice Cream (Paleo, Keto, AIP, Vegan) Recipe

I made Coconut Lime Ice Cream that delivers a silky, intensely bright scoop of tropical flavor you won’t expect.

I’m obsessed with Coconut Lime Ice Cream because it hits that sweet-and-tart tooth I always have. I love the bright lime punch and the silky coconut that actually tastes like something real.

I scream for Dairy Free Ice Cream that doesn’t feel like a compromise. The chilled 2 cans full fat coconut milk, 13.5 fl oz each (chilled) gives the base this rich, creamy thing.

And the 1/3 cup fresh lime juice (about 3 to 4 limes) makes it zing, not fake. It’s messy spoon-in-the-bowl good.

No guilt, just loud, citrusy, coconut-y joy. I eat it way too fast often.

Ingredients

• Basically the creamy base, rich and silky, makes it feel indulgent.
• Plus extra fat for ultra-creamy texture and slower melting.
• It sweetens without sugar, allulose keeps scoopable texture better.
• Basically natural sweetness with caramel notes, not keto-friendly though.
• Bright, tangy zing that cuts richness and wakes your palate.
• Plus concentrated citrus oils, tiny fragrant pops in every bite.
• It’s got warm background flavor and rounds out the tartness.
• Just a pinch lifts sweetness and balances the whole thing.
• Toasted flakes give crunch and toasty aroma, optional but fun.

Ingredient Quantities

• 2 cans full fat coconut milk, 13.5 fl oz each (chilled)
• 1/2 cup coconut cream or the thickened cream from a chilled can of coconut milk
• 1/3 cup powdered erythritol or monk fruit sweetener (or 1/3 cup allulose for best freezeability)
• Alternatively for paleo or AIP use 1/4 to 1/3 cup pure maple syrup, note this will add carbs so not keto friendly
• 1/3 cup fresh lime juice (about 3 to 4 limes)
• 2 teaspoons lime zest, packed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• Optional 1/4 cup unsweetened shredded coconut, toasted for garnish

How to Make this

1. Put the cans of coconut milk in the fridge overnight so the cream separates and gets really cold, then open them and scoop out the thick cream into a mixing bowl; reserve the thinner liquid for smoothies or discard.

2. Add the 1/2 cup coconut cream (or the thickened cream from a chilled can) to the bowl with the canned cream and whisk gently until mostly smooth; you’re aiming for a silky base, not perfectly whipped.

3. Stir in 1/3 cup powdered erythritol or monk fruit (or 1/3 cup allulose if you want the best texture after freezing). If you want a paleo or AIP version use 1/4 to 1/3 cup pure maple syrup instead, but note that will add carbs so it is not keto friendly.

4. Add 1/3 cup fresh lime juice, 2 teaspoons packed lime zest, 1 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Mix until the sweetener is dissolved and the lime zest is evenly distributed.

5. Taste the mix and adjust sweetness or lime if needed. Remember flavours dull a bit when frozen so make it slightly brighter/sweeter than you think you need.

6. For a super smooth result, blitz the mixture in a blender for 20 to 30 seconds or use an immersion blender; this helps dissolve any sugar granules and emulsify the fats.

7. Chill the base in the fridge for at least 1 hour or until very cold. Cold base makes the ice cream churn better and reduces iciness.

8. If you have an ice cream maker, churn according to the manufacturer instructions until it reaches a soft serve texture, about 20 to 30 minutes. If you don’t have a machine, pour the mixture into a shallow lidded container and put it in the freezer, then stir vigorously every 20 to 30 minutes for 2 to 3 hours to break up ice crystals.

9. Transfer to a freezer-safe container, press a piece of parchment on the surface to prevent ice crystals, and freeze until firm, about 3 to 4 hours or overnight for a scoopable texture.

10. If using, toast 1/4 cup unsweetened shredded coconut in a dry skillet until golden and fragrant, let cool, then sprinkle on top before serving. Let the ice cream sit at room temp for 5 minutes before scooping so it softens slightly.

Equipment Needed

1. Refrigerator for chilling the cans overnight and cooling the base
2. Can opener and a small spoon to scoop the thick cream out (or a silicone spatula)
3. Large mixing bowl for combining ingredients
4. Whisk (or a sturdy fork) to blend the cream and sweetener gently
5. Measuring cups and spoons for the coconut cream, sweetener, lime juice, zest and salt
6. Microplane or fine grater for zesting the limes
7. Blender or immersion blender to smooth and emulsify the base
8. Ice cream maker, or a shallow lidded freezer-safe container plus a sturdy spatula for manual stirring
9. Small dry skillet for toasting shredded coconut and a piece of parchment to press on the surface before freezing

FAQ

Coconut Lime Ice Cream (Paleo, Keto, AIP, Vegan) Recipe Substitutions and Variations

• Full fat coconut milk: swap with 1 1/2 to 2 cups cashew cream (blend soaked cashews with water until ultra smooth) for a very creamy texture; note cashews add a bit more nutty flavor and are not AIP.
• Coconut cream: use 1/2 cup mascarpone or full fat Greek yogurt if not vegan; gives richness but will change this to dairy, so not paleo or strictly AIP.
• Powdered erythritol or monk fruit: use 1/3 cup allulose instead for softer, scoopable texture right from the freezer; or if you want paleo, use 1/4 to 1/3 cup pure maple syrup (adds carbs and will freeze harder).
• Fresh lime juice or shredded coconut garnish: replace lime with equal parts lemon juice plus 1 teaspoon lime zest if limes are out of season; omit shredded coconut and stir in 1/4 cup chopped macadamia nuts for crunch if you want nutty contrast.

Pro Tips

1) Chill everything well, like really cold. If the base or the bowl isnt cold enough the mixture will turn grainy when you freeze it. Even pop the bowl or paddle in the freezer for 10 minutes before churning, it helps the cream whip up smoother.

2) Use allulose if you can. It keeps the texture soft after freezing way better than erythritol or monk fruit. If you only have erythritol, blitz the mix in a blender longer so the granules break down, otherwise you might get a slightly sandy mouthfeel.

3) Taste for extra brightness before you chill. Flavors dull in the freezer so make it a little sweeter and a little more lime-y than you think you need. But don’t overdo the sweet, you can always add a touch more when it’s nearly set.

4) For the creamiest scoop without an ice cream machine, freeze in a shallow container and stir every 20 to 30 minutes as it firms. Press a piece of parchment on the surface before the final freeze to stop big crystals forming. If you want toasted coconut on top, cool it completely before sprinkling or it will go soggy.