Vegan Key Lime Ice Cream

Vegan, refined sugar-free, and paleo friendly key lime ice cream made with a secret ingredient…can you guess what it is??

Key Lime Vegan Ice Cream made with avocados, coconut milk, and maple syrup | TheRoastedRoot.net #healthy #dessert #paleo

Avocados!

Cue record scratch.

Do what?

For reals, avocados are the secret ingredient in this key lime ice cream.

As seen in guacamole.

As seen in all the dinner salads to make them more palatable.

As seen in many-a-vegan-and-or-paleo baked good for fat infusion and butter reduction.

I know, it’s a mind blow…but you guys, avocados make the creamiest, dreamiest, most scoopable vegan homemade ice cream that ever made your tongue’s acquaintance. Because vegan (or paleo) ice creams need a little help in the texture department, I’m always on the prowl for secrets to make it soft that don’t (obvi) involve egg yolks or heavy cream. As it turns out, avocados get the job done in great form!

I promise, you can’t taste the avocado, on account of all the lime juice and pure maple syrup. It really just tastes like key lime coconut bliss. And it’s about as addicting as a Netflix Original. Following this key lime adventure, I made a chocolate version (sans lime juice butofcourse, cause that’d just be weird), and it turned out marvelously as well. It almost comes out with a gelato-like consistency.

We all know how much I love to use my blender for preparing sweet treats, and this recipe was no exception. All of the ingredients went into my Blentec, then straight into my ice cream maker. No heating necessary, no stirring or whisking…just the zippity do dah in the ol’ blender (or food processor if that’s your jam).

All things considered, this ice cream is:

Paleo-friendly

Egg-free

Dairy-free

Refined sugar-free

Super fatty

Fatty, fat, fat

But the healthy kind though

Worth the extra time at the gym

Will give you wings

Your one stop shop for tongue bud bliss
Key Lime Vegan Ice Cream made with avocados, coconut milk, and maple syrup | TheRoastedRoot.net #healthy #dessert #paleo

This ice cream was inspired by those No-Bake Vegan Key Lime Tarts I showed you a while back. I ended up freezing a lot of them, and noticed upon consumption that the filling stayed soft and creamy, at which point it dawned on me, screw the stupid crust, I just need the filling, and then it dawned on me some more that holy shit, I can just make ice cream out of the filling and so on and so forth. So I basically took the exact recipe for the tart filling and turned it into ice cream.

No regrets. Just tears of joy. My hips don’t lie. Roll with it.

Tools I used to prepare this recipe:

Here’s that recipe I’ve been talking about:

Key Lime Vegan Ice Cream made with avocados, coconut milk, and maple syrup | TheRoastedRoot.net #healthy #dessert #paleo

Key Lime Avocado Vegan Ice Cream

Prep Time: 8 hours 10 minutes
Total Time: 8 hours 10 minutes
Author: Julia
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Ingredients

Instructions

  1. Start by placing the bowl of your ice cream maker in your freezer and freeze overnight.
  2. Add all of the ingredients to a blender or food processor. Blend until completely smooth.
  3. Transfer ice cream base to your ice cream maker and churn until thick and creamy.
  4. Serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container and freeze until hardened, about 2 hours.
  5. When ready to serve, thaw ice cream 5 to 10 minutes before scooping.

Vegan Key Lime Ice Cream - dairy-free, naturally sweetened, and healthy | TheRoastedRoot.net #paleo #dessert #recipe

Key Lime Vegan Ice Cream made with avocados, coconut milk, and maple syrup | TheRoastedRoot.net #healthy #dessert #paleo
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Comments

  1. Susan

    This looks delicious but I’m leaving out the coconut oil. No matter how well I blend it, it always makes little nasty clumps in the ice cream maker. With the coconut milk and the avocado, don’t know why you’d need it anyway.

    Reply
    1. Kalen

      The “nasty” clumps you are referring to are just parts of the oil that has hardened.. Coconut oil has many health benefits and also recent studies have shown that coconut oil can help the decline of ahlzhymers disease.. It is in no shape or form..nasty.

      Reply
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    1. Julia Post author

      Hi Kimberly, you can make the recipe without an ice cream maker, no problem. Once it’s finished blending, simply pour it into a freezer-safe container and freeze for 5 -6 hours or until it’s frozen. If you’re able to, open the container every hour and stir the ice cream..no big deal if you’re not home to do this, though. It will still turn out super creamy and flavorful, but will be more solid/less airy than if you use an ice cream maker. You’ll likely need to thaw it for 8 to 10 minutes before trying to scoop it, as it’ll be pretty hard 😉 Hope you enjoy!!

      Reply
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  25. Taylor - OnTheGas

    Awesome as I am melting now with this vegan ice cream. I am in search of how to make an ice cream. I am not vegan but I want to try this. I don’t have an ice cream maker but only a blender. I am hoping it will be a success.

    Reply
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  27. Ruth Jantzen

    What is a serving and how many carbs does it contain? C an it be sugar free using swerve or some other sweetner?

    Reply
  28. Gine Brøndum Hansen

    I also get these hardened coconutoil clumbs. WHY don’t we see them on the Pictures of your creamy ice?

    Reply
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    1. Julia Post author

      Hi Sharon,

      You can definitely use honey! You may want to heat it up a bit so that it doesn’t clump up when it’s mixed with other cold ingredients. Just note the honey will change the flavor of the ice cream, but I suspect it will still be tasty. Hope you enjoy!

      Reply

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