Coconut Lime Ice Cream

Name: Creamy Coconut Lime Ice Cream
Prep time: 15 min
Cook time: 8 min
Total time: 9 h 8 min
Yield: 8 servings, about 1 1/2 quarts
Cuisine: International
Ingredients: 1 13.5-ounce can full-fat unsweetened coconut milk, well shaken, divided; 1 13.5-ounce can unsweetened coconut cream, well shaken; 2/3 cup granulated sugar; 2 tablespoons light corn syrup; 1 tablespoon cornstarch; 1/4 teaspoon fine sea salt; 2 tablespoons finely grated fresh lime zest, from about 4 medium limes; 1/3 cup fresh lime juice, from about 3 to 4 medium limes; 1 teaspoon pure vanilla extract; 1/4 cup unsweetened coconut flakes, toasted until lightly golden; 1 teaspoon extra finely grated lime zest; Very thin lime wheel twists, for serving

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 1 1/2 quarts
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 9 hours 8 minutes, including chilling and freezing

Quick Ingredients

1 13.5-ounce can full-fat unsweetened coconut milk, well shaken
1 13.5-ounce can unsweetened coconut cream, well shaken
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
2 tablespoons finely grated fresh lime zest, from about 4 medium limes
1/3 cup fresh lime juice, from about 3 to 4 medium limes
1 teaspoon pure vanilla extract
Optional garnish: 1/4 cup toasted unsweetened coconut flakes and extra lime zest

Do This

1. Freeze your ice cream maker bowl at 0°F for at least 24 hours if your machine requires it.
2. Whisk 1/2 cup coconut milk with 1 tablespoon cornstarch until smooth.
3. Heat the remaining coconut milk, coconut cream, sugar, corn syrup, and salt to 165°F, then whisk in the slurry.
4. Cook to 175°F to 180°F for 1 to 2 minutes, then remove from the heat and steep the lime zest for 20 minutes.
5. Strain, add vanilla, and chill the base to 40°F or colder for at least 4 hours.
6. Stir in the fresh lime juice, churn for 20 to 25 minutes, then freeze at 0°F for at least 4 hours before scooping.

Why You’ll Love This Recipe

Bright and tropical: Fresh lime zest and juice cut through the creamy coconut base for a dessert that tastes sunny, clean, and refreshing.
Ultra-creamy without dairy: Full-fat coconut milk, coconut cream, and a small amount of cornstarch create a smooth, scoopable texture.
Simple ingredients: No eggs, no complicated custard, and no special techniques beyond warming, chilling, and churning.
Great make-ahead dessert: It keeps beautifully in the freezer and is perfect for warm-weather dinners, cookouts, and tropical-themed meals.

Grocery List

Produce: 4 to 6 medium fresh limes, depending on juiciness
Dairy: None required; this recipe is dairy-free
Pantry: 1 can full-fat unsweetened coconut milk, 1 can unsweetened coconut cream, granulated sugar, light corn syrup, cornstarch, fine sea salt, pure vanilla extract, optional unsweetened coconut flakes

Full Ingredients

For the Coconut Lime Ice Cream Base

1 13.5-ounce can full-fat unsweetened coconut milk, well shaken, divided
1 13.5-ounce can unsweetened coconut cream, well shaken
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
2 tablespoons finely grated fresh lime zest, from about 4 medium limes
1/3 cup fresh lime juice, from about 3 to 4 medium limes
1 teaspoon pure vanilla extract

Optional Garnishes

1/4 cup unsweetened coconut flakes, toasted until lightly golden
1 teaspoon extra finely grated lime zest
Very thin lime wheel twists, for serving

Step-by-Step Instructions

Step 1: Prepare the equipment and limes

If your ice cream maker uses a freezer bowl, place the bowl in the freezer at 0°F for at least 24 hours before churning. About 30 minutes before you plan to churn, place a freezer-safe 1 1/2-quart container in the freezer so it is cold when the ice cream goes in.

Wash and dry the limes well. Zest them first using a microplane or fine grater, taking only the bright green outer peel and avoiding the bitter white pith. Then juice the limes until you have exactly 1/3 cup fresh lime juice. Set the zest and juice aside separately.

Step 2: Make the cornstarch slurry

Pour 1/2 cup of the coconut milk into a small bowl. Add 1 tablespoon cornstarch and whisk until completely smooth with no dry pockets or lumps. This slurry will gently thicken the ice cream base and help reduce iciness once frozen.

Step 3: Warm the coconut base

In a medium saucepan, combine the remaining coconut milk, the coconut cream, 2/3 cup granulated sugar, 2 tablespoons light corn syrup, and 1/4 teaspoon fine sea salt. Set the pan over medium heat and whisk often for 5 to 7 minutes, until the sugar dissolves and the mixture reaches 165°F on an instant-read thermometer. The mixture should be steaming but not boiling.

Step 4: Thicken the base

Whisk the cornstarch slurry once more, then slowly pour it into the hot coconut mixture while whisking constantly. Continue cooking over medium-low heat for 1 to 2 minutes, whisking the whole time, until the base reaches 175°F to 180°F and lightly coats the back of a spoon. Do not let it boil hard; a gentle simmer is enough to activate the cornstarch.

Step 5: Infuse with lime zest

Remove the saucepan from the heat. Stir in the 2 tablespoons fresh lime zest, then cover the pan and let the mixture steep for exactly 20 minutes. This gives the coconut base a fragrant, bright lime flavor without making it taste harsh or bitter.

Step 6: Strain and chill thoroughly

Pour the warm base through a fine-mesh sieve into a clean bowl, pressing gently on the zest to extract the fragrant oils. Discard the strained zest. Stir in 1 teaspoon pure vanilla extract.

Set the bowl in a larger bowl filled with ice water and stir occasionally for 15 minutes, or until the base is no longer hot. Cover and refrigerate for at least 4 hours, or until the base is 40°F or colder. For the smoothest texture and fullest flavor, chill it overnight for up to 24 hours.

Step 7: Add the lime juice and churn

When the base is fully chilled, whisk in the 1/3 cup fresh lime juice. Add the lime juice only after chilling; this keeps the citrus flavor fresh and helps the coconut base stay silky.

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready to transfer when it looks thick, fluffy, and similar to soft serve.

Step 8: Freeze until scoopable

Spoon the churned ice cream into the chilled freezer-safe container. Press a piece of parchment paper directly against the surface to help prevent ice crystals, then cover tightly with a lid. Freeze at 0°F for at least 4 hours, until firm enough to scoop.

For serving, let the ice cream sit at room temperature for 5 to 10 minutes if it is very firm. Scoop into chilled bowls and garnish with toasted coconut flakes, extra lime zest, or a thin lime twist if you like.

Pro Tips

Use the right coconut products: Choose full-fat canned coconut milk and unsweetened coconut cream. Do not use refrigerated carton coconut milk, which is too thin, or sweetened cream of coconut, which is much sweeter.
Chill the base completely: A base that is 40°F or colder churns faster and creates smaller ice crystals, which means creamier ice cream.
Add lime juice after chilling: Fresh lime juice tastes brighter when added cold, and it helps keep the coconut base smooth.
Do not skip the corn syrup: Just 2 tablespoons help keep the ice cream scoopable and reduce icy texture without making it taste like corn syrup.
Toast the coconut garnish gently: Bake coconut flakes at 325°F for 4 to 6 minutes, stirring once, until lightly golden and fragrant.

Variations

Coconut Lime Pie Ice Cream: Fold in 1/2 cup crushed graham crackers during the last 30 seconds of churning for a key lime pie-inspired texture.
Ginger Coconut Lime Ice Cream: Add 1 tablespoon finely grated fresh ginger to the warm base with the lime zest, then strain it out before chilling.
Toasted Coconut Swirl: Stir 1/3 cup toasted coconut flakes into the churned ice cream as you transfer it to the container for extra crunch and deeper coconut flavor.

Storage & Make-Ahead

Store Coconut Lime Ice Cream in an airtight freezer-safe container at 0°F for up to 2 weeks for the best texture and flavor. Press parchment paper directly onto the surface before sealing to reduce ice crystals. The base can be made and chilled up to 24 hours before churning. If the frozen ice cream is too firm to scoop, let it rest on the counter for 5 to 10 minutes before serving.

Nutrition (per serving)