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🧾 Ingredients
Ingredient Notes
Here's everything you need to make this lime ice cream recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Lime Curd: This homemade lime curd forms the ice cream base and uses lots of fresh lime juice and zest for a delicious tangy flavor.
- Vegan Sweetened Condensed Milk: This is key for a silky, scoopable texture. It helps prevent this no churn ice cream recipe from becoming too hard or icy during freezing.
- Coconut Whipping Cream: Creates a rich, creamy texture similar to heavy cream in traditional ice cream. The coconut flavor is subtle, letting the sweet, zesty lime flavor shine through.
- Vodka: This is optional but highly recommended. A splash of alcohol lowers the freezing point, helping keep the ice cream smooth and scoopable, and reducing the chance of ice crystals forming.
🔪 Instructions
Here's a visual overview showing how to make homemade lime ice cream without an ice cream maker. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
As with most desserts made with fruit curd, you can prepare the lime curd up to 2 days in advance and refrigerate. Add 200g of lime curd with vegan condensed milk, lime zest, and vodka (if using) until smooth.
Beat the mixture with an electric mixer until fully combined and smooth. It will become light and fluffy.
In a separate large bowl, whip the coconut cream until light and airy to create a smooth, creamy consistency.
Gradually add the lime condensed milk mixture to the whipped coconut cream in two parts, whipping well after each addition until smooth and fully combined.
Transfer ice cream to a loaf pan. Cover with plastic wrap and freeze for at least 5 hours, or until fully set.
Let the ice cream sit at room temperature for about 15 minutes before serving to soften slightly, then top with the remaining lime curd for a bright, tangy finish.
💭 Expert tips
Chill your can of coconut cream overnight - keeping a few stocked in the fridge ensures you’re always ready to start recipes without last-minute prep.
For perfect ice cream scoops, warm your scoop by soaking it in boiling water for a few minutes. Dip it in the hot water between scoops to glide through the ice cream smoothly every time.
Just before serving, zest fresh limes over the ice cream using a microplane grater for a burst of bright citrus aroma and flavor.
♻️ Customizing this recipe
- Lemon ice cream: Swap the lime for vegan lemon curd or even orange curd for an orange ice cream variation.
- Key lime pie ice cream: Use key limes instead of regular limes when making the curd. Fold in crushed vegan graham crackers or Biscoff cookies throughout the mixture and sprinkle more on top before freezing for added texture and flavor.
💬 FAQs
If you’d like to skip the coconut, you could try using a vegan whipping cream made from soy or oat milk, though I haven’t tested it myself. You can also use sweetened condensed oat milk instead of condensed coconut milk for a similar result.
Pack the ice cream into a loaf pan or freezer-safe container. Then place a sheet of parchment paper directly on the surface of the ice cream. This prevents air from circulating and stops ice crystals from forming on top.
🍨 More Vegan Ice Cream
📖 Recipe
No-Churn Lime Ice Cream (Vegan)
Ingredients
- Half batch (240g) (1 cup) vegan lime curd *note 1
- 320 g (11.2 oz) vegan condensed milk *note 2
- 2 tablespoons fresh lime zest
- 1 tablespoon vodka optional *note 3
- 400 ml (14 oz) coconut whipping cream
Instructions
- Preparation: Make the lime curd up to 2 days ahead, and refrigerate until ready to use.
- Make the base: Add 200g of lime curd to a mixing bowl with the vegan condensed milk, lime zest, and vodka if using. Beat with an electric mixer until combined.
- Whip cream: In a separate large bowl, whip the coconut cream until light and airy.
- Combine: Add the lime condensed milk mixture to the coconut cream in 2 parts, whipping to combine each time.
- Freeze: Transfer the ice cream mixture to a loaf pan. Cover with plastic wrap, and freeze for at least 5 hours or until set.
- Serving: Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly, and top with the remaining lime curd.
Notes
- Vegan Lime Curd: Prep up to 2 days in advance and store in the fridge. The full recipe and instructions are linked in the pink text.
- Vegan Sweetened Condensed Milk: I use Nature's Charm condensed coconut/oat.
- Vodka: Optional, you won't taste it, it prevents the ice cream from freezing too solid.
- Coconut Whipping Cream: I use Nature's Charm.
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