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I usually go for super easy, super simple stuff, so lime juice from a bottle is my friend. But times have changed, folks. I bought a bag of limes at the grocery store the other week, and ever since, I never want to buy bottled lime juice ever again. I never thought there would be that much of a difference between fresh-squeezed lime juice and the stuff from the bottle, but oh, the difference! Please, please, I beg you, use fresh limes to make this ice cream. It’s the only way to do it.
Off of the limes (which happen to be one of my favorite flavors, especially as we head into spring/summer)…and on to the ice cream! This ice cream is deliciously creamy and decadent, but it’s perfectly healthy and it’s actually dairy free! “Give us dairy free ice cream!” has been the overwhelming refrain from my allergy readers ever since they realized that I kind of happen to love ice cream. A little while back, I posted a basic dairy free ice cream recipe which you can basically make into any flavor, but some people aren’t comfortable with experimenting and want me to come up with different dairy free flavors. That’s totally fine with me. Ice cream is one of my favorite things to experiment with! In this case, I had limes to use up and ice cream on the brain (that sounds like a medical condition…maybe it is…). After doing some reorganizing of all my photo props and strange ingredients to make room for a desk, I realized that I had a can of coconut milk stashed away, so immediately the lightbulb went on – “Aha! Lime dairy free ice cream!” I knew the lime would go perfectly with the faint coconut flavor from the coconut milk, and I was right! In fact, the lime almost covers up the coconut flavor, at least to me. I hope you enjoy it as much as I did!
All the info you need to know about this ice cream should be included in the recipe below. People always ask, “Is the vegetable glycerin necessary?” Believe it or not, that information is included in the “Notes” section of the recipe, so there ya go. 😉 There is a list of the products I use (including the ice cream maker I use) below the printable recipe, so you can check that out for ideas as well.
Other posts/pages you might enjoy:
- my Starting THM page
- my complete picture recipe index
- my complete ICE CREAM picture recipe index
- this basic dairy free ice cream recipe
- my dairy free recipe archives
- all my recipes organized by allergy info (there are other cool categories on this page as well)
You can find this recipe in my cookbook, Necessary Food.
- 1 13.5-oz. can full fat coconut milk, refrigerated overnight
- 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- 1 T vegetable glycerin*
- 6 T fresh-squeezed lime juice
- 1 tsp. vanilla extract
- ½-1 tsp. fresh lime zest**
- 7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt, slightly rounded
- 1 drop green food coloring (optional)
- 1 drop yellow food coloring (optional)
- 1 tsp. glucomannan
- Blend all the ingredients together until smooth, then churn in an automatic ice cream churn according to manufacturer's directions. Serve immediately or freeze a little longer in your freezer to firm it up, if desired. Yields 4 generous servings.
- Leftovers will freeze hard in your freezer, but they'll soften right up to a great texture if you transfer them to your refrigerator 3 hours before serving. Alternately you can let the leftovers sit out on the counter for 20-30 minutes to soften up.
**Please use as much lime zest as you like. I prefer 1 tsp., but my mom thought it was "too zesty", so adjust to your personal preference.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- Glucomannan or THM Organic Glucomannan