Coconut Maple Lime Ice Cream


Coconut Maple Lime Ice Cream

Makes 1 pint of happiness

You’ll need!

2 X 15-ounce cans full-fat coconut milk, ½ cup reserved 

¼ cup coconut nectar

¼ cup pure maple syrup

Zest of 1 lime

¼ teaspoon sea salt

2 tablespoons cornstarch

1 ½ teaspoons pure vanilla extract

Fresh berries, mint, and coconut bowls, to serve (if you fancy)

**Note! That low fat coconut-y business won’t work here, friends. You need full fat goodness.

  1. Before you start, give the coconut milk cans a solid shaking. Combine the coconut milk (setting 1/2 cup aside for a moment), coconut nectar, maple syrup, lime zest, and salt in a 2-quart saucepan, and heat over medium-low heat, stirring often. Let the mixture gently simmer and bubble away until the sweetener is dissolved/combined/perfect (2 to 3 minutes).
  2. Meanwhile, whisk the cornstarch into the reserved coconut milk until dissolved. Whisking constantly, add the cornstarch mixture to the saucepan and keep it dancing until the starch is completely incorporated. Perfect. 
  3. Increase the temperature to medium-heat and cook, still whisking, until the coconut milk is thickened and beautiful, 6 to 8 minutes (it should be thick enough to coat the back of a wooden spoon).
  4. Stir in the vanilla extract, then transfer the mixture to a large bowl. Cover with plastic wrap (pressing down directly onto the milk so a layer doesn’t form) and chill overnight. Patience, y’all. Patience. Overnight is best. 
  5. The next day! Grab your trusty frosty-frozen ice cream maker/attachment/gizmo. Churn the chilled mixture for 15 to 20 minutes, until the ice cream has thickened, and resembles soft-serve (happiness. Absolute happiness). Transfer to a freezer friendly container, cover, and freeze for 3 to 4 hours before serving, if you can wait that long (I typically can’t wait that long). 
  6. Warm on the counter for several minutes (10 or 15 minutes) to soften up before serving. Awesome.

Note! This ice cream takes a tad longer than egg-based/milk ice creams to soften before serving (10 or 15 minutes). Best best is to plan ahead.




  1. Jodi Yearwood says:

    Is there any alternative to coconut nectar that can be used?

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