Coconut Lime Ice Cream

It’s creamy, citrus-y, and oh so light and refreshing! Did I mention it’s vegan/dairy free too! Enjoy summer anytime with this ice cream flavor!


  • 2 cans unsweetened coconut milk (use full fat if you can)
  • 1/2 cup coconut sugar
  • 1/2 cup honey
  • 1/4 tsp salt
  • 1.5 tbsp lime zest (took about 3 limes)
  • 3/4 cup fresh lime juice (about 4-5 limes)
  • 1/4 tap xantham gum (binder)
  • 1 tbsp coconut oil


  1. The day before or morning of, place your ice cream churning bowl in the freezer to properly chill (see notes below if you don’t have an ice cream maker).
  2. In a saucepan, add coconut milk, honey, sugar, sea salt, and lime zest. Heat to a small simmer until all sugar has dissolved.
  3. Turn heat off and add lime juice to saucepan and let cool for 5-10 minutes. Add in xantham gum and coconut oil, and whisk to fully combine.
  4. Place bowl in the fridge to chill for 4 hrs or overnight depending on your schedule.
  5. Add mixture directly to chilled ice cream maker bowl and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. See notes if you don’t have a churner.
  6. Once churned, transfer the ice cream to a large freezer-safe container and use a spoon to smooth the top.
  7. Cover securely and freeze for at least 4-6 hours or until firm.
  8. Enjoy!
  • Notes: Will keep in the freezer for up to 10 days, though I doubt it will last that long! 😋
  • If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm – 6-8 hours. Then continue freezing until completely firm before serving. It won’t yield as creamy results, but it should still work.

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