If you are craving something refreshingly tangy yet luxuriously creamy, this No-Churn Vegan Lime Ice Cream Recipe is about to become your new summer obsession. Imagine the perfect balance of zesty lime curd blended with fluffy coconut cream, all held together by smooth vegan condensed milk, creating a vibrant and velvety treat without needing an ice cream maker. It’s a brilliant way to enjoy luscious, plant-based ice cream anytime you want, packed with brightness and a subtle sweetness that dances on your palate. Trust me, once you make this, you’ll wonder why you ever settled for anything less.
Ingredients You’ll Need
The beauty of this No-Churn Vegan Lime Ice Cream Recipe lies in its simplicity. Each ingredient is carefully chosen not just for flavor but to give the ice cream its creamy texture, beautiful zing, and irresistible color that feels like summer in a bowl.
- Vegan lime curd (240g): This is the star ingredient, providing that unmistakably fresh lime tang and creamy body all in one.
- Vegan condensed milk (320g): Adds a silky sweetness that perfectly balances the tartness of the lime without overpowering it.
- Fresh lime zest (2 tablespoons): Delivers an extra punch of citrus aroma and a burst of color that makes every bite exciting.
- Coconut whipping cream (200 ml): Whipped to light and airy perfection, it creates a dreamy, fluffy texture that feels indulgent and smooth on your tongue.
How to Make No-Churn Vegan Lime Ice Cream Recipe
Step 1: Prepare the Lime Curd
Begin by making your vegan lime curd up to two days before assembling your ice cream. This resting period allows the curd to develop a deep, bright lime flavor that forms the creamy core of this dessert. Refrigerate it so that it’s perfectly chilled and ready to blend when you start making the ice cream base.
Step 2: Combine Lime Curd and Condensed Milk
In a mixing bowl, add 200 grams of the lime curd along with the vegan condensed milk. Toss in the fresh lime zest to intensify the citrus notes, then use an electric mixer to beat everything until well combined and smoothly integrated. This mixture will be the flavorful foundation of your ice cream.
Step 3: Whip the Coconut Cream
Whip the coconut cream in a separate large bowl until it becomes light, airy, and fluffy. This step is crucial because it’s what gives your ice cream that luscious texture without the need for churning. A well-whipped coconut cream mimics the silky mouthfeel of traditional dairy ice cream.
Step 4: Fold Mixtures Together
Carefully add the lime and condensed milk mixture into the whipped coconut cream in two batches. Gently fold and whip each time you add the mixture to ensure a uniform, airy blend that combines the zesty taste with creamy sweetness beautifully.
Step 5: Freeze Until Firm
Transfer your combined ice cream mixture into a loaf pan or a freezer-safe container. Cover securely with plastic wrap and pop it into the freezer for at least five hours, or until it is completely set. Patience here is rewarded with an indulgently smooth and scoopable vegan ice cream.
Step 6: Prepare to Serve
Take the ice cream out of the freezer about 15 minutes before serving to let it soften just enough for easy scooping. Top with the remaining lime curd to add a final fresh zing that elevates each serving to the next level of deliciousness.
How to Serve No-Churn Vegan Lime Ice Cream Recipe
Garnishes
Enhance your No-Churn Vegan Lime Ice Cream Recipe with fresh garnishes like thin lime slices, a sprinkle of toasted coconut flakes, or a few mint leaves for a pop of green and refreshing contrast. These add both visual appeal and a complementary flavor boost.
Side Dishes
This vibrant ice cream pairs wonderfully with light, fruity desserts such as mango salsa, berry compote, or even a warm vegan cookie for contrast. The tartness cuts through sweetness and adds a delightful spark to any sweet pairing.
Creative Ways to Present
Serve scoops of this lime ice cream in hollowed-out lime shells or clear glasses layered with crushed vegan biscuits and fresh fruit. Creating parfaits or mini ice cream sandwiches with vegan cookies can turn your No-Churn Vegan Lime Ice Cream Recipe into a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover ice cream in an airtight container and store it in the freezer. This will keep your ice cream fresh and prevent it from absorbing other freezer odors for up to two weeks.
Freezing
The ice cream freezes extremely well due to the coconut cream base, maintaining its creamy texture even after multiple freeze-thaw cycles. Just be sure to cover tightly and avoid frequent temperature changes to preserve its vibrant texture and flavor.
Reheating
If your ice cream becomes too hard, simply leave it out at room temperature for 10 to 15 minutes before scooping to soften slightly without melting. Avoid microwaving as it can compromise the texture and flavor balance.
FAQs
Can I use regular dairy products instead of vegan alternatives?
While this recipe is designed to be fully vegan, you can certainly experiment with dairy-based lime curd and heavy cream, but the texture and flavor will differ. The coconut cream adds a unique richness that balances the lime’s acidity perfectly.
Do I need an ice cream maker for this recipe?
No! That is the beauty of the No-Churn Vegan Lime Ice Cream Recipe. The whipped coconut cream provides the airy texture so you don’t need any special equipment—just a mixer and a freezer.
How tart is the final ice cream?
The tartness is lively but balanced by the sweet vegan condensed milk. You get a bright citrus kick that is refreshing without being too sharp or sour.
Can I substitute coconut cream with another plant-based cream?
Coconut cream works best for its ability to whip up light and fluffy, but you could try alternatives like cashew cream. However, they may produce a different texture and flavor, so results can vary.
What’s the best way to make vegan lime curd?
There are fantastic recipes online using ingredients like aquafaba, vegan butter, and fresh lime juice. Preparing the curd ahead ensures the ice cream flavors meld beautifully, so plan ahead if you want the best results.
Final Thoughts
Giving this No-Churn Vegan Lime Ice Cream Recipe a try will open up a whole new world of refreshing, dairy-free indulgence you can make right in your own kitchen without fuss. It’s bright, creamy, and divine—perfect for sharing or enjoying all by yourself on a sunny day. Once you taste it, this ice cream will surely become a staple you’ll return to season after season.
Print
No-Churn Vegan Lime Ice Cream Recipe
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Diet: Vegan
Description
A refreshing and creamy vegan no-churn lime ice cream made with homemade vegan lime curd, vegan condensed milk, fresh lime zest, and coconut whipping cream. This easy-to-make dessert requires no ice cream maker and is perfect for a tangy, dairy-free treat.
Ingredients
Lime Curd
- 240g vegan lime curd (half batch; prepare up to 2 days ahead)
Ice Cream Base
- 320g vegan condensed milk
- 2 tablespoons fresh lime zest
- 400ml coconut whipping cream
Instructions
- Preparation: Make the vegan lime curd up to 2 days ahead and refrigerate until ready to use to maximize flavor and ease of assembly.
- Make the Base: In a mixing bowl, combine 200g of the vegan lime curd with the vegan condensed milk and lime zest. Use an electric mixer to beat the ingredients together until fully combined and smooth.
- Whip the Cream: In a separate large bowl, whip the coconut whipping cream vigorously until it becomes light and airy, creating a fluffy texture essential for the ice cream.
- Combine Mixtures: Gradually fold the lime condensed milk mixture into the whipped coconut cream in two additions. Whip or gently fold to combine thoroughly after each addition, ensuring a smooth and consistent mixture.
- Freeze: Transfer the combined ice cream mixture to a loaf pan, cover the surface tightly with plastic wrap to prevent ice crystals, and freeze for at least 5 hours or until completely set.
- Serving: Remove the ice cream from the freezer about 15 minutes before serving to let it soften slightly for easier scooping, then top with the reserved remaining lime curd for added zing and presentation.
Notes
- You can prepare the vegan lime curd up to 2 days in advance and refrigerate it to save time.
- Use full-fat coconut cream for best whipping results and creaminess in the ice cream.
- Allow the ice cream to thaw slightly at room temperature before serving for a smoother texture.
- This recipe is completely vegan and dairy-free, suitable for vegans and those with lactose intolerance.
- Ensure the coconut cream is well chilled before whipping to achieve the best volume.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
