No-Churn Vegan Lime Ice Cream Recipe

Introduction

This no-churn lime ice cream is a refreshing vegan treat that’s creamy, zesty, and incredibly easy to make. With the bright flavor of lime curd and the richness of coconut cream, it’s perfect for a cool dessert without needing an ice cream machine.

Ingredients

• 240 g vegan lime curd (half batch, see note 1)
• 320 g vegan condensed milk (see note 2)
• 2 tablespoons fresh lime zest
• 1 tablespoon vodka (optional, see note 3)
• 400 ml coconut whipping cream

Instructions

1. Step 1: Prepare the lime curd up to two days in advance and refrigerate until ready to use.
2. Step 2: In a mixing bowl, combine 200 g of the lime curd with the vegan condensed milk, fresh lime zest, and vodka if using. Beat with an electric mixer until the mixture is smooth and well combined.
3. Step 3: In a separate large bowl, whip the coconut cream until it becomes light and airy.
4. Step 4: Gradually fold the lime condensed milk mixture into the whipped coconut cream in two parts, mixing gently until fully incorporated.
5. Step 5: Transfer the combined mixture to a loaf pan, cover it with plastic wrap, and freeze for at least 5 hours or until the ice cream is fully set.
6. Step 6: Before serving, remove the ice cream from the freezer about 15 minutes ahead to soften slightly, then top with the remaining lime curd for an extra burst of flavor.

Tips & Variations

• Use full-fat coconut cream for the best texture and creaminess.
• If you prefer a non-alcoholic version, simply omit the vodka without affecting the texture.
• Try garnishing with fresh mint leaves or lime slices to enhance presentation.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To serve, allow it to thaw at room temperature for about 15 minutes to soften for easy scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without lime curd?

The lime curd adds vibrant flavor and tanginess, but if unavailable, you can substitute with lime juice and zest mixed with some sweetener to taste, though the texture may differ slightly.

Is vodka necessary in this recipe?

Vodka is optional and helps prevent the ice cream from freezing too hard. If you prefer not to use alcohol, you can leave it out; just be sure to freeze the ice cream well before serving.

No-Churn Vegan Lime Ice Cream Recipe

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★★★★★

4.7 from 59 reviews

• Author: Lana
• Total Time: 5 hours 15 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This creamy, tangy No-Churn Lime Ice Cream is a delightful vegan treat made without an ice cream machine. Using vegan lime curd, coconut whipping cream, and vegan condensed milk, this refreshing dessert combines zesty lime flavor with a luscious, smooth texture. Perfect for a cool summer dessert or anytime you crave a tropical twist, it’s easy to prepare and requires only a few hours of freezing.

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Ingredients

Scale 1x2x3x

Lime Curd

• 240g vegan lime curd (half batch, made up to 2 days ahead)

Ice Cream Base

• 320g vegan condensed milk
• 2 tablespoons fresh lime zest
• 1 tablespoon vodka (optional)

Whipped Cream

• 400ml coconut whipping cream

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Instructions

1. Preparation: Make the vegan lime curd up to two days ahead and refrigerate it until ready to use to ensure it is well chilled and flavorful.
2. Make the base: In a mixing bowl, combine 200g of the prepared lime curd with the vegan condensed milk, fresh lime zest, and vodka if using. Use an electric mixer to beat the ingredients together until completely smooth and combined, forming the ice cream base.
3. Whip cream: In a separate large bowl, whip the coconut whipping cream with an electric mixer until it becomes light, airy, and fluffy, which provides the ice cream its creamy texture.
4. Combine: Gently fold the lime curd and condensed milk mixture into the whipped coconut cream in two parts, mixing well after each addition to maintain the lightness of the whipped cream without deflating it.
5. Freeze: Transfer the combined ice cream mixture into a loaf pan and smooth the top. Cover the surface with plastic wrap to prevent ice crystals and place it in the freezer. Freeze for at least 5 hours or until the ice cream is firm and set.
6. Serving: Remove the ice cream from the freezer about 15 minutes before serving to soften slightly for easier scooping. Serve topped with the remaining lime curd for extra tangy flavor and an elegant presentation.

Notes

• The vodka is optional but helps to keep the ice cream from becoming too hard in the freezer.
• Vegan lime curd can be made ahead, increasing the flavor melding and convenience.
• Use full-fat coconut cream for best whipping results and creaminess.
• This recipe does not require an ice cream maker and is ideal for a no-churn freezer dessert.
• Adjust sweetness by varying the amount of vegan condensed milk according to taste.

• Prep Time: 15 minutes
• Cook Time: 5 hours (freezing time)
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan

Keywords: vegan lime ice cream, no churn ice cream, dairy-free dessert, vegan dessert, lime curd, coconut cream ice cream