5 from 1 vote
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
Prep Time
45 mins
Total Time
45 mins
 

Make Homemade Ice Cream with just two ingredients and no ice cream machine needed with my Key Lime Pie Dairy-Free Ice Cream recipe!

Course: Dessert
Cuisine: American
Servings: 2 pints
Author: Gemma Stafford
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.
Recipe Notes

Coconut cream will not work for this recipe.
Use full fat milk. Low fat doesn’t contains enough fat to create solids.