Here’s a delicious recipe for Vegan Key Lime Pie Ice Cream that captures the tart and creamy essence of the classic dessert. This no-churn ice cream is easy to make and perfect for a refreshing treat.

Ingredients

• 2 cups canned coconut milk (unsweetened)
• ¼ cup granulated sugar
• ⅓ cup agave nectar
• ⅓ cup fresh key lime juice (or regular lime juice)
• 1 tablespoon lime zest
• ½ teaspoon vanilla extract (optional)
• Pinch of salt

Instructions

1. Blend Ingredients: In a blender, combine the coconut milk, granulated sugar, agave nectar, lime juice, lime zest, vanilla extract (if using), and salt. Blend until smooth and well combined.
2. Taste and Adjust: Taste the mixture and adjust sweetness or tartness by adding more agave or lime juice as desired.
3. Freeze: Pour the mixture into a freezer-safe container. Cover it tightly with a lid or plastic wrap.
4. Chill: Place the container in the freezer for about 4-6 hours, or until the ice cream is firm.
5. Serve: Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly for easier scooping.
6. Enjoy: Scoop into bowls or cones and enjoy your homemade vegan key lime pie ice cream!

This recipe is not only vegan but also gluten-free, making it suitable for various dietary preferences. The combination of coconut milk and lime creates a creamy texture with a refreshing zing that mimics traditional key lime pie flavors perfectly[2][3][4].