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Key Lime Pie Coconut Ice Cream - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

Key Lime Pie Dairy-Free Ice Cream

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Hi Bold Bakers!

To make this ice cream I’m taking one popular dessert and turning it into another. I enjoy Key Lime Pie in its purest form so obviously I’ll enjoy it in other shapes and sizes. This ice cream has so many great things going on. From the refreshing lime and coconut to the delicious cookies throughout.

Using the same method as my 2 Ingredient No Machine Ice Cream you can make multiple flavors from this one ice cream base.

One of the 2 ingredients is my Coconut Condensed Milk. Now this is easy to make, it’s just milk and sugar and I have a step-by-step video showing you how. You want this guy to be really cold so have it in the fridge overnight.

The second ingredient is coconut solids. Now here’s a fancy trick for you, take 2 cans of full fat coconut milk. Pop the whole tin in the fridge over night. The next day turn the tin upside down, open his top, which was his bottom and you will see the coconut water on top and the solids underneath. We want the solids to make our ice cream and not the water. Pour away the water but make sure to save it for smoothies or curries.

Note: I bought 4 tins of the same brand of coconut milk and not all the tins separated like I mentioned above. Unfortunately, you don’t know this until you open them. This happens because the fat content varies from can to can. The coconut milk you use has to be full fat. Now I said in the video not to use coconut cream. I have had trouble in the past using coconut cream, however if you can get this to work for you then go ahead.

Key Lime Pie Dairy-Free Ice Cream

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Get 4 more flavors of my Dairy-Free Coconut Ice Cream!

Dairy-Free Coconut Ice Cream (No Machine) - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

Key Lime Pie Dairy Free Ice Cream
 
Prep time
Total time
 
Author:
Serves: 2 pints
Ingredients
  • 1 recipe of coconut condensed milk
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • Juice and zest of 3-4 limes
  • ¼ cup crushed graham crackers
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
  2. 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.
  3. 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.
  4. 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.
  5. TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Notes
Coconut cream will not work for this recipe.
Use full fat milk. Low fat doesn’t contains enough fat to create solids.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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4 Comments

  1. Rosie on February 3, 2017 at 3:46 pm

    Hi Gemma,

    Do you know how much calories this ice cream have?
    thx

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2017 at 2:15 am

      Hi Rosie,
      Lots! this is not an ice cream for someone on a diet. Check out the frozen yogurt alternatives for a lighter choice.
      The ice cream is high in fat and in sugars, both of which are calorific!
      Gemma 🙂

  2. Ayantika on March 2, 2017 at 10:56 am

    Coconut milk is not frequently available where I stay so I hv made coconut milk,freezed it ovenight and then took out the cream on top….as it was done at home some coconut water has also come out while scooping the coconut cream after whipping it with condensed milk if I feel the mixture is a bit liquidy what can I add to get the consistency of whipping cream??

    • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2017 at 11:50 am

      Hi there,
      This is a conundrum! I really do not know what to say. What I would try is this. Freeze the ice cream until it is forming ice, remove it from the freezer and whip it, return it to the freezer, allow to freeze again and whip it again. This is like the traditional way of making ice cream. What you are doing is breaking down the ice crystals, to form a soft smooth ice cream, I think it is worth a try,
      Gemma 🙂

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