Vegan Key Lime Ice Cream

Vegan Key Lime Ice Cream –  a 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 | #healthy #dessert #paleo


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.

How to Make Vegan Key Lime Ice Cream:

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 Wolf Blender, 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:




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 | #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.

Sweetener Options:

I like using pure maple syrup, but you can also use honey or coconut palm syrup. Make this recipe low-carb and keto by replacing the liquid sweetener with a powdered zero-sugar sweetener, such as Swerve, Stevia, or Monk Fruit. If using a zero-sugar sweetener, start with 1/3 cup and increase up to 1/2 cup to your personal taste.

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

Tools I used to prepare this recipe:


My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Vegan Key Lime Ice Cream, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

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

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

Key Lime Avocado Vegan Ice Cream

Course: Dessert
Cuisine: American
Keyword: aip, ice cream, key lime, paleo, vegan
Prep Time: 8 hours 10 minutes
Total Time: 8 hours 10 minutes
Servings: 4 servings
Author: Julia

vegan key lime ice cream made with avocados!




  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.


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

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  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.

    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.

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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 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!!

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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.

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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?

  28. Gine Brøndum Hansen

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

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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!

  30. Joann

    I wonder if the type of blender can cause the coconut lumps? I have a Vitamix and it blends everything smooth. I made an avocado lime pie in my food processor and I didnt think it looked smooth enough. Poured it into my Vitamix and it turned out super smooth. Thanks for this recipe. I am going to buy an icecream maker just to make this.

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  35. Carl

    Wow! Avacados in ice cream! I haven’t seen that before. Presumably there for the fat content? Can you taste them at all in the final ice cream?


    1. Julia Post author

      Hi Carl!

      You got it, the avocados are in the recipe for the fat content and the natural creaminess. You can’t taste them at all in the ice cream, as the lime overpowers the subtle avocado flavor 🙂 Hope you enjoy! xx

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  38. Debbie

    I can’t have maple syrup , honey or agave. DO you think i could try using powdred ethyritol in its place?

    1. Julia Post author

      Hi Debbie, I definitely think you can use erythritol. I would start with 1/3 cup and add more according to your desired level of sweetness. Hope you enjoy! xx

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  40. Jeff Carter

    I want to make this, don’t have lime and would like to do chocolate how much coco should I put in instead of lime?

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  50. Jannah

    I made this. It’s really not bad at all. Quite tasty. But the color is not like the photo, if you use two whole avocados. It turns out looking more like Guacamole ice cream instead. The next time I made this ice cream with only half an avocado and more coconut milk (coconut cream, actually) and it looked more like the photo. Still very good. So overall, great recipe!

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