10-Minute Coconut Lime Ice Cream

This Coconut Lime Ice Cream stands out for its vibrant, tropical flavor and creamy, indulgent texture—all while being completely plant-based.

The use of avocados and full-fat coconut milk delivers healthy monounsaturated fats that support heart health, while the addition of lime juice and zest provides a refreshing, naturally tangy profile.

Sweetened with maple syrup, this ice cream offers a fiber-rich, lower-glycemic alternative to traditional dairy desserts.

It’s high in plant-based nutrients, including potassium and vitamin C, making it not only delicious but also nutritionally beneficial.

Quick to blend and churn, this recipe is ideal for busy home cooks seeking a wholesome, satisfying treat that requires minimal cleanup and no dairy—perfect for everyday dessert, entertaining, or meal prep.

Must-Have Tools for Perfect Results

High-Speed Blender (e.g., Vitamix Pro 750)

Essential for creating a smooth, creamy ice cream base by fully blending avocados, coconut milk, and sweeteners. Perfect for soups, smoothies, and nut butters too.

Ice Cream Maker

Allows the mixture to churn evenly, incorporating air for a soft, scoopable texture. Beyond this recipe, it’s ideal for making frozen yogurts, sorbets, and gelato.

Citrus Zester

Quickly extracts flavorful lime zest without the bitter pith, enhancing both aroma and taste. A versatile tool for baking, cocktails, and salad dressings.

Measuring Cups & Spoons

Ensures precise ingredient proportions for balanced flavor and texture. These are indispensable for consistent results in any home kitchen.

10-Minute Coconut Lime Ice Cream

Jessica T. Brown

Creamy, tangy, and dairy-free, this coconut lime ice cream blends avocado and coconut milk with maple syrup and fresh lime for a smooth, refreshing tropical dessert in minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• 1 blender (Vitamix Pro 750)
• 1 Ice Cream Maker
• Measuring Cups & Spoons
• Citrus Zester
• food processor (optional)

Ingredients

  

• 13.66 oz full-fat coconut milk 1 can
• 2 medium avocados peeled and pitted
• 1 cup maple syrup Grade A, or to taste
• 1 tbsp lime zest
• ½ cup fresh lime juice approx. 5 limes
• ¼ cup water

Instructions

 

• Prepare the Ingredients: Start by gathering all ingredients—coconut milk, ripe avocados, maple syrup, lime zest, lime juice, and water.

  Peel and pit the avocados, measure the coconut milk and sweetener, and zest and juice the limes.

  Having everything ready ensures a smooth, uninterrupted blending process.
• Blend the Base: Place the avocados, coconut milk, maple syrup, lime zest, lime juice, and water into a high-speed blender or food processor.

  Blend on high until the mixture becomes completely smooth and creamy, stopping occasionally to scrape down the sides to incorporate any unmixed portions.
• Check Consistency and Sweetness: Taste the blended mixture and adjust sweetness if needed by adding a little more maple syrup.

  The texture should be pourable but slightly thick, resembling a custard-like consistency, which will help it freeze into a creamy ice cream.
• Pre-Chill (Optional): For best results, refrigerate the blended mixture for 30–60 minutes. This step ensures the base is thoroughly chilled, helping the ice cream churn faster and achieve a smoother, more uniform texture.
• Churn in Ice Cream Maker: Pour the chilled mixture into your ice cream maker and start churning according to the manufacturer’s instructions.

  Allow the machine to incorporate air into the base until it thickens and softens to a scoopable consistency, usually around 20 minutes.
• Freeze for Firmness: Transfer the churned ice cream into an airtight container.

  Cover the surface with parchment paper or plastic wrap to prevent ice crystals from forming, then freeze for at least 2–3 hours or until it reaches the desired firmness.
• Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and allow it to soften for 5–10 minutes at room temperature for easier scooping.

  Scoop into bowls, garnish with lime zest or toasted coconut if desired, and enjoy a creamy, tropical treat!

Notes

• Use ripe, creamy avocados for a naturally smooth texture.
• Full-fat coconut milk provides richness; do not substitute with light coconut milk.
• Maple syrup can be adjusted to taste or replaced with agave or coconut sugar.
• Let the ice cream soften slightly before scooping if fully frozen.
• Optional: add a pinch of sea salt to enhance flavors.
• For extra texture, fold in toasted coconut flakes or chopped nuts before freezing.

Chef’s Secrets To Creamy Texture

For a luxuriously smooth ice cream, it’s crucial to blend the base until fully homogeneous.

High-speed blenders or food processors ensure that no avocado lumps remain, giving a custard-like consistency.

Pre-chilling the mixture before churning not only speeds up the process but also prevents large ice crystals from forming.

Using ripe, soft avocados and full-fat coconut milk maximizes creaminess naturally, without the need for additional thickeners or dairy.

For an extra layer of flavor, allow the zest and juice to sit with the blended base for a few minutes before churning—it intensifies the citrus aroma.

Serving Suggestions For Tropical Flavor

This ice cream pairs beautifully with fresh tropical fruits like mango, pineapple, or berries.

Drizzle a little extra maple syrup, agave, or coconut cream on top for a decadent finish.

Toasted coconut flakes, cacao nibs, or finely chopped nuts add texture and visual appeal.

Serve in chilled bowls or inside hollowed-out coconut shells for a fun, summery presentation.

It’s perfect as a refreshing dessert after a light meal, or even as a guilt-free mid-afternoon treat

Storage Tips For Freshness

Store the ice cream in an airtight container to prevent ice crystal formation and preserve its creamy texture.

Place a piece of parchment paper or plastic wrap directly on the surface before sealing the lid.

Freeze for up to 1–2 weeks for optimal flavor and consistency.

When serving after prolonged freezing, allow the ice cream to soften at room temperature for 5–10 minutes for easier scooping.

Avoid repeated thawing and refreezing to maintain both taste and texture.

Frequently Asked Questions Answered Clearly

1. Can I make this recipe vegan?

Yes! This recipe is naturally plant-based and vegan-friendly. Just ensure the maple syrup is pure and no dairy ingredients are added.

2. Can I use other sweeteners?

Absolutely. Agave syrup, coconut sugar, or date syrup can replace maple syrup, but adjust quantity to taste since sweetness levels vary.

3. What if I don’t have an ice cream maker?

You can freeze the blended mixture in a shallow dish, stirring every 30 minutes for a few hours until smooth. This will mimic the churning process.

4. How long does it take to soften?

When frozen solid, let the ice cream sit at room temperature for 5–10 minutes for easier scooping and a creamy mouthfeel.

5. Can I add mix-ins?

Yes, fold in toasted coconut flakes, chopped nuts, or chocolate chips during the last few minutes of churning for added texture and flavor.