This post may contain affiliate links. Please see my full disclosure for details.
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
Get 4 more flavors of my Dairy-Free Coconut Ice Cream!
Try These Recipes!
Watch The Recipe Video!
Key Lime Pie Dairy Free Ice Cream
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
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- 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.
- 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.
- 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.
- TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Recipe Notes
Use full fat milk. Low fat doesn’t contains enough fat to create solids.
Hi Gemma, do you have a regular dairy recipe for Key lime pie ice cream? Or any of the other dairy free recipes using the cream and condensed milk original base? Thank you for all of these delicious recipes!
I found coconut condensed milk at Whole Foods. How much of it do I need – there is no volume indicated. Thank you!
Gemma, what if i use fresh coconut milk from coconut, should i do some processing again to the coconut milk before mixer it? Thanks.
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??
Hi Gemma,
Do you know how much calories this ice cream have?
thx