Key Lime Pie Dairy Free Ice Cream

A creamy, tangy dairy-free ice cream made with coconut milk, lime zest and juice, and graham cracker crumbles for a refreshing frozen dessert.

american
Nutrition

High in saturated fat from coconut milk and contains significant sugar from condensed milk, with moderate calories and minimal protein or fibre.

70% of daily energy
90 g
Carbs
110 g
Total fat
9 g
Protein
Dairy FreeEgg FreeKosherNut FreePeanut FreePescatarianSesame FreeShellfish FreeSoy FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertveganfreezer friendlyno-cook

Key Lime Pie Dairy Free Ice Cream

Gemma’s Bigger Bolder Baking (Gemma Stafford)

2

servings

0

per serve

0

minutes

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Ingredients
Coconut Condensed Milk
1 recipe Coconut Condensed Milk
Full Fat Coconut Milk
27 ounce can Full Fat Coconut Milk
Vanilla Extract
2 teaspoon Vanilla Extract optional
Lime
3 - 4 Lime juice and zest
Graham Crackers
0.25 cup Graham Crackers crushed
Equipment
Freezer

Freezer

Refrigerator

Refrigerator

Mixing bowl

Mixing bowl

Electric beater

Electric beater

Stand Mixer

Stand Mixer

Zester

Zester

Juicer

Juicer

Lidded container

Lidded container

Instructions
1
Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
2
Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
3
Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Add in the lime zest, lime juice and graham crackers then mix until even combined.
4
Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
Key Lime Pie Dairy Free Ice Cream

Key Lime Pie Dairy Free Ice Cream

Gemma’s Bigger Bolder Baking (Gemma Stafford)

2

servings

0

per serve

0

minutes

A creamy, tangy dairy-free ice cream made with coconut milk, lime zest and juice, and graham cracker crumbles for a refreshing frozen dessert.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Coconut Condensed Milk
1 recipe Coconut Condensed Milk
Full Fat Coconut Milk
27 ounce can Full Fat Coconut Milk
Vanilla Extract
2 teaspoon Vanilla Extract optional
Lime
3 - 4 Lime juice and zest
Graham Crackers
0.25 cup Graham Crackers crushed
Equipment
Freezer

Freezer

Refrigerator

Refrigerator

Mixing bowl

Mixing bowl

Electric beater

Electric beater

Stand Mixer

Stand Mixer

Zester

Zester

Juicer

Juicer

Lidded container

Lidded container

Instructions
1
Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
2
Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
3
Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Add in the lime zest, lime juice and graham crackers then mix until even combined.
4
Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
dessertveganfreezer friendlyno-cook
Nutrition

High in saturated fat from coconut milk and contains significant sugar from condensed milk, with moderate calories and minimal protein or fibre.

70% of daily energy
90 g
Carbs
110 g
Total fat
9 g
Protein
Dairy FreeEgg FreeKosherNut FreePeanut FreePescatarianSesame FreeShellfish FreeSoy FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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