Vegan Coconut & Lime Ice Cream

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Coconut ice cream is definitely one of our favourite flavours. Coconut milk is the perfect base for any ice cream and the little bits of desiccated coconut gives this such an amazing texture. With some fresh lime in this recipe too, it almost feels like we’re on holidays when we’re eating it!

Coconut milk is full of healthy fats including medium-chain triglycerides. Although these are a type of saturated fat, they digest easily and provide instant energy, antimicrobial properties and may boost your metabolism. It’s also a really great source of iron which is essential for the transport of oxygen to cells in your body. And helps you to synthesise hormones. There’s also a lot of vitamin E, a fat-soluble vitamin, in coconut milk. This is a powerful antioxidant that protects cells from free radical damage, which protects against heart disease and cancer. The lime in this dish is great for supporting digestion. This is because the acidity of limes helps to break down food in your digestive tract. It also contains flavonoids which help with the secretion of digestive juices and peristalsis (contractions that move food through your digestive system). So say yes to that scoop of ice-cream after dinner!

  • 1 can of full-fat coconut milk (400ml)
  • 1 avocado
  • 3 TBSP maple syrup/honey
  • Juice from 5 limes
  • Zest from 1 lime
  • 25g desiccated coconut
Instructions – using an ice cream maker:
  • Add all of the ingredients, except the desiccated coconut, to a food processor or blender and blend for ~ 2 minutes.
  • Pour mixture into your ice-cream maker and churn until it reaches a soft-serve and even consistency (~15-20 minutes).
  • Then mix in the desiccated coconut.
  • Transfer the mixture into a container that can be stored in the freezer.  Shallow, flat containers are best for freezing and storing ice cream. We like to use a bread tin. Cover over with some cling film to prevent ice crystals forming.
  • Freeze for about 3-4 hours to harden the ice-cream.
Instructions – without an ice-cream maker:
  • Add all of the ingredients, except the desiccated coconut, to a food processor or blender and blend for ~ 2 minutes.
  • Then mix in the desiccated coconut.
  • Pour the mixture into a freezer safe container and cover with cling film.
  • Put it in the freezer and then mix it thoroughly every 30 mins until the mixture is creamy and frozen – about 4 hours.

*Take the ice cream out 10-15 minutes before serving to allow it to soften.

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