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Vegan Coconut Lime Ice Cream

This vegan coconut lime ice cream is the ultimate summer treat. It's no-churn, packed with sunny flavors, and made all in a blender with easy to find ingredients. It most definitely puts the lime in the coconut.
10g Net Carbs 11.5g Fat 2.1g Protein
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Course Dessert, Snack
Cuisine Caribbean, raw vegan recipe, vegan dessert
Servings 8 servings
Calories 157 kcal

Equipment

  • blender
  • Two nonstick mini loaf pans (size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)

Ingredients
  

  • 1 can Non-dairy coconut sweetened condensed milk, 7.4 oz can
  • 1 can Full-fat coconut milk, 14 oz. can
  • 1 tsp Pure vanilla extract
  • ΒΌ tsp Fine pink Himalayan salt
  • 1-2 whole Limes, juice and zest

Instructions
 

  • Zest the limes.
    For lime lovers: use the zest and juice of two limes
    For in your face coconut and a hint of lime: use the zest and juice of one lime
  • Add all ingredients to blender and lightly blend.
  • Pour mixture into two non-stick mini loaf pans ( size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)
  • Allow ice cream to set overnight.
  • To serve, allow to sit on counter top for about 10 minutes so the ice cream slightly melts before scooping. Serve and enjoy!
Keyword coconut lime ice cream, raw vegan cheesecake, raw vegan dessert, vegan ice cream