Key Lime Pie Dairy-Free Ice Cream
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.
This recipe delivers the classic tang of key lime pie, but with the cool, refreshing twist of 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.
Tried this recipe?Let us know how it was!