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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.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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.