If you’re dreaming of a creamy, tangy dessert that’s both indulgent and dairy-free, this Key Lime Pie Ice Cream is your answer. With its velvety smooth texture and zesty lime flavor, every spoonful feels like a tropical escape. The balance of sweet and tart is irresistible, making it a treat that’s hard to put down. Plus, it comes together in just 45 minutes, so you can satisfy your cravings in no time.
This recipe delivers the classic tang of key lime pie, but with the cool, refreshing twist of ice cream. Each bite is packed with bright citrus notes, complemented by a hint of creamy richness that’s surprisingly plant-based. Whether you’re hosting a summer gathering or treating yourself, this dessert is a showstopper that’s as simple to make as it is delicious.
What You’ll Need
- 2 cans (13.5 oz each) full-fat coconut milk (chilled for at least 6 hours, preferably overnight)
- 1 recipe of coconut condensed milk (homemade or store-bought)
- Juice and zest of 3-4 limes (adjust to taste)
- ¼ cup crushed graham crackers (for texture and flavor)
- 2 tsp vanilla extract (optional, for added depth)
How to Make It
- Chill the coconut milk: Place the 2 cans of coconut milk in the refrigerator for at least 6 hours, or overnight, to allow the cream to separate from the liquid.
- Whip the coconut cream: Open the chilled cans and carefully scoop the solidified cream into a mixing bowl. (Save the coconut water for smoothies or other recipes.) Using an electric beater or stand mixer, whip the cream on high speed for 3-4 minutes until it’s light, fluffy, and resembles whipped cream.
- Add the condensed milk: Pour in the coconut condensed milk and whip on high speed for another 2-3 minutes until the mixture thickens.
- Mix in the flavorings: Stir in the vanilla extract (if using), lime zest, and lime juice. Fold in the crushed graham crackers until evenly combined.
- Freeze: Transfer the mixture to a lidded container and freeze for at least 4 hours, or overnight, until firm. This ice cream can be stored in the freezer for 6-8 weeks.
- Serve: Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly. Enjoy!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Key Lime Pie Dairy-Free Ice Cream with a drizzle of coconut caramel sauce or a sprinkle of toasted coconut flakes. For a refreshing twist, serve with fresh lime slices or a dollop of dairy-free whipped cream. Pair it with a warm gluten-free brownie for a decadent dessert duo!
Storage Secrets: Keeping It Fresh
Store your ice cream in an airtight container to prevent freezer burn. If it freezes too hard, let it sit at room temperature for 5-10 minutes before scooping. For best texture, enjoy within 6-8 weeks—though it’s so delicious, it probably won’t last that long!
Time-Saving Hacks for Busy Bakers
Prep your coconut milk the night before to save time. Use pre-crushed graham crackers or a food processor to speed up the process. If you’re short on time, skip the whipping step and simply mix all ingredients—it’ll still taste amazing, just with a denser texture.
Recipe Variations: Make It Your Own
Swap lime for lemon to create a leony twist, or add a handful of fresh berries for a fruity burst. For a nuttier flavor, mix in crushed almonds or pecans instead of graham crackers. Feeling adventurous? Add a splash of tequila for a grown-up margarita-inspired treat!
Equipment Essentials: Tools for Success
A stand mixer or electric hand mixer makes whipping the coconut cream a breeze. Use a microplane for finely grated lime zest and a citrus juicer for maximum lime juice extraction. A sturdy lidded container ensures your ice cream stays fresh and scoopable.
Key Lime Pie Dairy-Free Ice Cream
Ingredients
- 1 recipe coconut condensed milk
- 2 cans full fat coconut milk 13.5 oz each
- 2 tsp vanilla extract optional
- Juice and zest of 3-4 limes
- ¼ cup crushed graham crackers
Instructions
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- 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.
- 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.
- 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.
- TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
