If you’re craving a bright, zesty treat that is refreshingly creamy yet completely plant-based, this No-Churn Vegan Lime Ice Cream Recipe is about to become your new favorite summer indulgence. Bursting with the tang of fresh lime zest and the indulgent silkiness of coconut cream, this recipe combines simplicity with vibrant flavor, delivering an irresistible dessert that doesn’t require an ice cream maker or hours of stirring. It’s perfect for anyone seeking a delightful tropical twist that’s smooth, luscious, and kind to animals and the planet.
Ingredients You’ll Need
To create this vibrant No-Churn Vegan Lime Ice Cream, you only need a handful of thoughtful ingredients. Each one is carefully chosen not just for flavor but for how it contributes to the creamy texture, bright citrus notes, and luscious color of this dream dessert.
- Vegan lime curd (240g half batch): This tangy, sweet curd is the star of the show, providing rich lime flavor and beautiful color that makes the ice cream pop.
- Vegan condensed milk (320g): It adds subtle sweetness and a creamy texture that blends perfectly with the lime curd without overpowering it.
- Fresh lime zest (2 tablespoons): A punch of zesty aroma and flavor that brightens every bite with pure lime goodness.
- Vodka (1 tablespoon, optional): This helps keep the ice cream scoopable by preventing it from freezing too hard, but you can leave it out if you prefer.
- Coconut whipping cream (400ml): The secret to that luxuriously smooth, airy texture—its natural fats make this dairy-free cream wonderfully rich and fluffy.
How to Make No-Churn Vegan Lime Ice Cream Recipe
Step 1: Prepare the Lime Curd
The lime curd is where the magic begins—and since it can be made up to two days ahead, you can get this step out of the way early. Chilling the curd before using it in the recipe helps everything blend seamlessly, so plan ahead to maximize flavor and ease.
Step 2: Combine the Lime Curd, Condensed Milk, and Zest
In a mixing bowl, stir together 200g of the chilled lime curd with the vegan condensed milk, fresh lime zest, and vodka if you’re using it. Using an electric mixer here is key to achieving a beautifully smooth, homogenous base that promises a consistent, luscious flavor in each scoop.
Step 3: Whip the Coconut Cream
Next, take your coconut whipping cream and whip it in a separate large bowl. The goal is to achieve a light and airy texture that will give your ice cream that dreamy, cloud-like feel without needing any churning. This step is what sets this recipe apart—it’s simple, effective, and mess-free.
Step 4: Gently Fold the Ice Cream Base Into the Coconut Cream
Add the lime condensed milk mixture to the whipped coconut cream in two parts, gently folding or whipping between additions to incorporate everything fully. This gentle combination preserves the fluffiness of the coconut cream while infusing it with the zesty lime flavor, resulting in an irresistibly creamy and fresh treat.
Step 5: Freeze Until Set
Transfer your luscious mixture into a loaf pan or similar container, cover it with plastic wrap, and pop it into the freezer. Give it at least five hours to firm up, but longer is fine if you want it extra solid. This step requires a bit of patience, but trust me, the results are absolutely worth it.
Step 6: Serve with a Touch of Lime Curd
About 15 minutes before serving, remove the ice cream from the freezer to let it soften just slightly—it will make scooping easier and release that creamy texture. Dollop the remaining lime curd on top for a brilliant, tangy burst that adds brightness and a visually stunning finish to your dessert.
How to Serve No-Churn Vegan Lime Ice Cream Recipe
Garnishes
Enhance your No-Churn Vegan Lime Ice Cream with fresh garnishes like thin lime slices, a sprinkle of extra lime zest, or even a few mint leaves for a refreshing herbal lift. Toasted coconut flakes also add a delightful crunch and a subtle nutty flavor that complements the creamy base beautifully.
Side Dishes
This lime ice cream pairs wonderfully with a variety of summer dishes. Try serving it alongside warm vegan chocolate brownies for a contrast of temperatures and flavors or with fresh tropical fruits like mango and pineapple for a naturally sweet, sunscreen-ready dessert plate.
Creative Ways to Present
For an elevated presentation, serve the ice cream in hollowed-out lime halves or small coconut shells to really carry the tropical theme. Alternatively, create beautiful parfait layers by alternating scoops of the ice cream with crushed vegan cookies and lime curd, making every spoonful a delightful surprise.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream securely in an airtight container in the freezer to maintain its fresh flavor and creamy texture. Make sure the container is sealed well to prevent freezer burn and off-flavors from sneaking in.
Freezing
The beauty of this No-Churn Vegan Lime Ice Cream Recipe is its convenience – you can freeze it directly in your container without worrying about churning or stirring during the freezing process. For best results, keep it frozen for up to two weeks.
Reheating
While ice cream isn’t typically reheated, letting it thaw at room temperature for about 15 minutes before scooping will soften it perfectly without losing flavor or texture. If it feels too hard, a brief rest outside the freezer is all it needs to regain creamy scoopability.
FAQs
Can I make this ice cream without lime curd?
While lime curd is key to the vibrant flavor and texture of this recipe, you can experiment with substitutes like lime juice and zest combined with agar or cornstarch to create a curd-like consistency, but the final texture and flavor may vary.
Is the vodka necessary in the recipe?
The vodka is completely optional. It helps prevent the ice cream from freezing too hard and keeps it scoopable straight from the freezer. If you prefer to avoid alcohol, simply leave it out, but you might want to let your ice cream thaw a bit longer before serving.
Can I use regular dairy cream instead of coconut cream?
You can swap coconut whipping cream with regular dairy cream if you are not vegan, but keep in mind that this recipe’s charm is its vegan, dairy-free status and the subtle coconut flavor that beautifully complements the lime.
How long does the ice cream keep in the freezer?
For the best texture and flavor, enjoy your No-Churn Vegan Lime Ice Cream within two weeks of freezing. Beyond that, the quality may decline, but it will still be safe to eat if stored properly.
Can I add other flavors or mix-ins?
Absolutely! This ice cream base is versatile, so you can fold in finely chopped fresh mint, crushed vegan cookies, or perhaps a swirl of raspberry puree to add extra dimension to your dessert adventures.
Final Thoughts
This No-Churn Vegan Lime Ice Cream Recipe is such a joy to make and enjoy, especially on warm days when you want something cool, zesty, and guilt-free. Its ease, creamy texture, and refreshing brightness make it a standout favorite to share with friends and family. Trust me, once you try this recipe, you’ll be reaching for it again and again as your go-to scoopable summer delight.
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No-Churn Vegan Lime Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This refreshing No-Churn Lime Ice Cream is a vegan-friendly, creamy dessert bursting with zesty lime flavor. Made without an ice cream machine, it combines tangy vegan lime curd, smooth vegan condensed milk, fresh lime zest, and fluffy coconut whipping cream for an easy, make-ahead treat perfect for warm days or anytime you crave a citrusy frozen delight.
Ingredients
Lime Curd
- Half batch (240g) vegan lime curd (make ahead up to 2 days)
Ice Cream Base
- 320 g vegan condensed milk
- 2 tablespoons fresh lime zest
- 1 tablespoon vodka (optional, helps improve texture)
Cream
- 400 ml coconut whipping cream
Instructions
- Preparation: Make the vegan lime curd up to 2 days ahead and refrigerate until ready to use. This prepares the key flavor component and allows flavors to develop.
- Make the base: In a mixing bowl, combine 200g of the prepared lime curd with vegan condensed milk, fresh lime zest, and optional vodka. Using an electric mixer, beat the mixture until well combined and smooth.
- Whip cream: In a separate large bowl, whip the coconut whipping cream using an electric mixer until it becomes light, airy, and holds soft peaks.
- Combine mixtures: Gradually add the lime-condensed milk mixture into the whipped coconut cream in two portions, folding gently yet thoroughly each time to retain airiness while fully incorporating the ingredients.
- Freeze: Transfer the fully combined ice cream mixture to a loaf pan, cover it tightly with plastic wrap, and freeze for at least 5 hours or until firm and set.
- Serving: Remove the frozen ice cream about 15 minutes before serving to soften slightly for easy scooping. Top with the remaining lime curd for an extra burst of tangy flavor and a beautiful presentation.
Notes
- Vegan lime curd can be made ahead and stored in the refrigerator for up to 2 days to enhance flavors.
- If you do not have vodka, you can omit it, although it helps improve the ice cream texture by preventing ice crystals.
- Use full-fat coconut whipping cream for best whipping results and creaminess.
- This recipe doesn’t require churning, making it a simple freezer-friendly dessert option.
