Coconut lime ice cream recipe
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- Dish type
- Frozen desserts
- Ice cream
- Coconut ice cream
Coconut milk and lime are churned together for this refreshing and tangy ice cream. You might need to halve the recipe if you have a small ice cream maker.
10 people made this
- 2 (400g) tins coconut milk
- 225g caster sugar
- 240ml single cream, chilled
- 5 tablespoons lime juice
- 1 tablespoon lime zest
- 1 pinch salt
- 2 mangoes - peeled, seeded, and sliced
- 1 lime, thinly sliced
MethodPrep:30min ›Extra time:3hr freezing › Ready in:3hr30min
- Whisk coconut milk, sugar, cream, lime juice, lime zest and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency.
- Transfer ice cream to a lidded plastic container; cover surface with cling film and seal. For best results, ice cream should be kept in the freezer for at least 3 hours or overnight.
- Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Taste the mixture before pouring it into the ice cream machine so you can adjust the amount of sugar or lime to suit your taste. I often substitute the single cream for semi-skimmed milk, vanilla soya milk or evaporated milk. The less fat, of course, the more icy the ice cream will be. Lemon would probably work equally well, in place of lime.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
by It's A New Day
Tasting this right out of the ice cream machine, it tastes like a light lime sherbet. I think some coconut extract might help with the coconut taste. I halved the recipe to fit in my small ice cream maker and I only had one can of coconut milk. I can see making this again and again. Thanks!-11 Apr 2013
It's tangy and nice but very light-bodied. Half-way between an ice cream and a sorbet. A little too light for my taste, but excellent if that's what you're looking for.-07 Aug 2017
Easy Coconut Lime Ice Cream (+ Video)
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This no churn Easy Coconut Lime Ice Cream is creamy, sweet, tangy, and perfectly tropical. Add soda for an amazing ice cream float! No ice cream maker needed!
As March draws near, I typically go crazy sharing “green” recipes for St. Patrick’s Day, which usually equates to lime recipes because I’m a lime fanatic! I love limes in desserts, soda, water, you name it! So today’s recipe is for Coconut Lime Ice Cream!
I’ve made this coconut ice cream before without the lime and it’s really good that way, but I wanted to try it with the addition of lime because I love that flavor combination. I think I like it even better with the lime, but you really can’t go wrong either way!
This coconut lime ice cream is super easy to make because you don’t need an ice cream maker! You whip heavy cream to stiff peaks and add a few ingredients to sweeten and flavor it. Then you put it in a container to freeze and you have ice cream! Super easy!
We like to use this coconut lime ice cream for ice cream floats. We usually use Coke or Pepsi, but feel free to try whatever soda you think would be good. You’re going to love this coconut lime ice cream! Check out the video below to see just how easy it is to make!
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Coconut and lime ice cream
This is a light and refreshing dessert that is dairy and egg free (vegan), very easy to make and my new favourite ice cream.
Served alongside a fruity sorbet, it sends you straight to a tropical heavenly place.
I am really not a fan of fresh coconut, but coconut water, milk and cream, on the other hand, are delectable to me.
Bring the water and sugar to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool. Finely grate the green part of the limes and squeeze the juice and add this to the syrup. Add the coconut milk and stir.
If making by Hand:
Pour the mixture into a plastic tub and freeze for 5 – 6 hours. Beating every two hours to break up the ice crystals.
If making with a machine and how I do it:
Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.
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Tips To Making Homemade No-Churn Vegan Ice Cream
Container size matter
I freeze using smaller containers unless I am serving several people at one time for ease of storage and serving. Because this is a no-churn ice cream made using a blender, it is best to allow it to melt for a few minutes. I personally don’t like thawing and unthawing ice cream, so use two mini loaf containers and make two smaller batches. The size I use is 5 3/4 inch X 3 1/4 inch X 2 1/4 inch. I linked the exact product I use.
How Long to Freeze Ice Cream
Best practice is allow your ice cream to freeze overnight. If you are preparing it same day, I would make it first thing in the morning so it will be ready for a mid-afternoon treat.
Normally I’d say go crazy, but for this vegan ice cream recipe, simple is better. Here are my go-to toppings for this vegan ice cream:
- Toasted coconut flakes (toasted is a must to me)
- Crumbled graham crackers
- Non-dairy whip cream or cool whip
How To Toast Coconut Flakes: Easy! Simple pour into a heated pan while watching pan closely the entire time. Usually 5 minutes or up to 10 minutes is enough time. Just watch it the entire time to ensure they don’t burn. Stir occasionally.
Use this same recipe and make a raw vegan frozen coconut lime cheesecake. Simply blend all ingredients and place in a graham cracker pie crust and freeze. Use the topping suggestions above.
Can I Use Regular Condensed Milk For This Recipe?
For more creaminess, traditional condensed milk does work really well and won’t compromise the flavor since it still calls for coconut milk. I love that this is a vegan ice cream, but yes, it does work well with regular condensed milk. Check out my Pistachio Cardamom Ice Cream Recipe too!
Mango, coconut and lime ice-cream cake
Layers of sweet meringue and mango ripple ice-cream combine together with toasty coconut flakes and roasted macadamias tp make the ultimate tropical cake – sunshine on a plate really and the perfect summer celebration cake.
- 3 ripe medium (about 300 g each) mangoes, peeled and thinly sliced, to serve
- chopped unsalted roasted macadamias, to decorate
- lightly toasted flaked coconut, to decorate
- 6 eggwhites, at room temperature
- 330 g (1½ cup) caster sugar
- 2 tsp natural vanilla essence or extract
Mango and coconut ice cream
- 2 ripe medium (about 300 g each) mangoes, peeled and chopped (this will equal about 350g flesh)
- 2 tbsp icing sugar
- 2 tbsp strained fresh lime juice
- 1.5 litre good-quality vanilla ice cream
- 45 g (½ cup) desiccated coconut
- 250 ml (1 cup) strained fresh lime juice
- 220 g (1 cup) caster sugar
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: overnight
Cooling time: 2-3 hours
1. Preheat oven to 150°C. Mark three 20 cm circles on three pieces of non-stick baking paper. Turn the paper over and line three oven trays.
2. To make the meringue layers, use an electric mixer with a whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the vanilla. Divide the mixture between the three trays and use a palette knife to spread to fill the three marked circles. Run a small palette knife around the outside edge of the meringue discs to even the sides.
3. Reduce the oven temperature to 100°C and bake for 1 hour and 10 minutes, swapping the trays after 25 minutes and then again after another 25 minutes baking, or until crisp on the outside. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).
4. Meanwhile, to make the Mango, coconut and lime ice cream, puree the mango flesh in a small food process until smooth. Add the icing sugar and lime juice and process to combine. Transfer to a bowl, cover and chill until required.
5. When ready to assemble the cake, use the base of a 22cm springform tin as a guide to trim the meringue discs to size. Then line the base of a 22cm springform tin with a square of non-stick baking paper, allowing the paper to extend about 5cm beyond the edge of the base and clasp the side around the base. Then line the side with a double piece of baking paper, allow it to extend about 5cm above the top of the tin. Place a meringue layer in the base of the lined tin, trimming to fit if necessary.
6. Scoop the vanilla ice cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Sprinkle with the desiccated coconut and drizzle with half the chilled mango puree (return the remaining puree to the fridge and reserve for serving). Use a large metal spoon or spatula to briefly fold together to swirl through. Working quickly, spoon half the ice cream immediately into the prepared tin and use the back of a metal spoon to press down and remove any air pockets. Place another meringue layer on top, trimming to fit if necessary. Cover with the remaining ice cream and then the remaining meringue layer as before. Cover immediately with plastic wrap and freeze overnight or for at least 12 hours.
7. To make the lime syrup, combine the lime juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 5 minutes, without stirring, or until reduced slightly and syrupy. Remove from the heat and cool. Lace in an airtight container or jar and place in the fridge until needed.
8. To serve, remove the cake from the springform tin and place on a serving plate. Top with sliced mango and sprinkle with the macadamias and coconut. Serve in wedges with the lime syrup and reserved mango puree passed separately.
• This cake will keep covered in the freezer for up to 2 weeks.
• The mango puree will keep in an airtight container in the fridge for up to 4 days.
• The lime syrup will keep in an airtight container in the fridge for up to 2 weeks.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Belinda So.
This recipe is part of our Bakeproof: We're celebrating our 50th column!. Read her tips on how to cut and decorate celebration cakes.
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Also, try coconut ice-cream, and you can’t go wrong with it. You don’t need many ingredients when making it. It’s only milk and coconut cream.
- Put coconut cream and milk into a ninja blender bowl.
- Blend and stir until the consistency of a paste is smooth.
- Pour the mixture and freeze it for 3 hours.
- After that, it’s ready to serve. It’s super easy and quick.
After going through these recipes, I’m sure you’d already picked your favourite flavour that you’ll try when you get a Ninja blender. Now your small task is to buy your blender, get your ingredients and follow instructions. Don’t have to worry about measurements as Ninja blender comes with measuring items including blending bowls.
Overall, with a Ninja blender, you couldn’t only enjoy a tasty ice-cream. But you can also save your money on buying expensive ice-cream. If you have a friend, relative, or a workmate who’s an ice cream lover, feel free to forward her this recipe guide.
Because we don’t all have the same popsicle mold (you can get mine from amazon here) it can be tricky to know how much to make in advance. Before making the smoothie pour water into your popsicle molds 1 cup at a time. My molds hold about 4 cups of liquid.
ALSO If adding fresh fruit then you don’t need to make as much. But now I have a good idea on how much to make. This peaches and cream smoothie popsicle recipe makes 4 cups. If you have extra serve to your kids as a drink!
Coconut Milk Ice Cream with Ginger and Lime
Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container cover and freeze until firm, about 3 hours. DO AHEAD Can be prepared 3 days ahead.
Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
*Available at Indian, Southeast, Asian, and Latin American markets and many supermarkets.
How would you rate Coconut Milk Ice Cream with Ginger and Lime ?
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Coconut Lime Ice Cream
Coconut Lime Ice Cream is perfect for summer and even dairy-free!
- 1/2 c water
- 2/3 c sugar
- 2 limes (zest of one, juice of both)
- 2 c coconut milk
- 1/4 c shredded coconut
- To begin, combine the sugar and water in a small sauce pan. Bring it to a boil to dissolve the sugar into a simple syrup. Cool to room temperature and then chill completely. I usually stick it in the freezer for a bit to get it good and cold. Just don&rsquot forget it in there and let it freeze!
- In a mixing bowl, zest one of the limes into it. After you zest it, juice the lime along with the second one into the bowl. It&rsquos okay if some pulp gets in there, just no seeds.
- Add in the coconut milk and shredded coconut. Give these a stir to combine and then pour them into your ice cream maker. Freeze according to your machine&rsquos instructions.
- Once your ice cream has finished freezing in the machine, scoop it into a container and place it in the freezer for an hour or more before serving.
Prep time notates the approximate time you would be actively prepping and then using your ice cream maker. This will vary depending upon your model of machine. Cooling & freezer time are not included.
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
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