No-Churn Key Lime Pie Ice Cream

Y’all. Key lime pie ice cream. No ice cream machine required. Dairy free, paleo, no refined sugar, AND a keto option. With a graham cracker crust crumble. Can you even?? This may just be your favorite summer recipe this year. It is everything you will ever need in a summertime dessert. Okay, let’s be honest, you should definitely give my Paleo Blueberry Cobbler a go as well 😏

This recipe seriously couldn’t be easier. All you do is mix together the ingredients in a bowl and pop it in the freezer! SO EASY. And depending on the temperature of your freezer, it should be done in about 4-5 hours!

On thing to note, if you decide to freeze the ice cream longer (like overnight) it will really harden up and you will need to let it thaw for about 45 minutes before it is scoopable. Just keep that in mind if you are making it ahead of time!

I hope you enjoy the recipe! Make sure to share your pics with me on Instagram by tagging me @kitscoastal 🙂

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No-Churn Key Lime Pie Ice Cream

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Vegetarian or Vegan

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Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Servings: 6 servings

Ingredients 

Key Lime Pie Ice Cream

• 2 cups 472mL full fat coconut milk
• 1 1/2 cups 390g raw cashew butter*
• 2/3 cup 158mL or 155g freshly squeezed key lime juice** (juice of about 10-12 key limes)
• 1/2 cup 112g coconut oil, melted
• 1/2 cup 118mL or 160g pure grade A maple syrup (see notes for keto option***)
• 2 tsp vanilla extract
• 1/4 tsp sea salt

Graham Cracker Crust Crumble

• 1/2 cup 56g walnut pieces, finely chopped
• 1 Tbsp packed 14g almond flour
• 2 tsp pure grade A maple syrup see notes for keto option***
• 1/8 tsp sea salt
• 1 pinch cinnamon

Instructions

Key Lime Pie Ice Cream

• Add all ingredients to a large mixing bowl and whisk to combine. All ingredients need to be at room temperature. If you forget to bring everything to room temperature and the coconut oil hardens, just place the mixture over a double boiler and gently heat until everything melts together. 
• Pour mixture into a shallow container and cover tightly with a lid. If you don't have a lid or want to freeze in a decorative container, just blanket the ice cream mixture with plastic wrap (so that it touches). 
• Freeze for about 4-5 hours or until you get a nice ice cream consistency. See notes above for thawing instructions if you are freezing longer.

Graham Cracker Crust Crumble

• Preheat oven to 400ºF and line a baking sheet with parchment paper.
• Combine all ingredients in a small bowl, then spread onto the parchment paper.
• Bake for 5-8 minutes or until nicely browned to your liking. Mine is done right at 7 minutes. 

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Notes

To make this ice cream no-churn and dairy free, it really needed a thicker custard-like consistency. So you will notice that as the ice cream softens it will not really melt like traditional ice cream. It will hold its shape for the most part and just be a soft buttercream-like consistency.

*Raw cashew butter is a must here. If you use roasted cashews it won't taste right. You can also make your own raw cashew butter by blending up 1 lb of raw cashews in a food processor or Vitamix until smooth!

**Fresh key lime juice is highly recommended to get the best tasting ice cream. Fresh key lime juice tastes much different than bottled key lime juice and since the key lime is the star of the show, you really want to use the best ingredients you can find. 

***For keto, sub Lakanto maple flavored monk fruit syrup 

Category:

• American
• Dairy-Free
• Date Night
• Dessert
• Family Friendly
• Gluten-Free
• Keto
• Low Carb
• Memorial Day / 4th of July / Labor Day
• Paleo
• Spring
• Summer
• Vegetarian or Vegan

Author: Kit

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