Coconut & Lime Ice Cream

Name: Coconut & Lime Ice Cream
Yield: 10 dessert portions; churned volume depends on the machine and overrun
Ingredients: 800 ml Full-fat coconut milk; 150 g Caster sugar; 40 g Glucose syrup; 25 g Cornflour; 80 ml Water; 30 ml Lime juice; 2 g Lime zest; 1 g Salt

A dairy-free coconut ice cream with fresh lime and a smooth churned texture.

Coconut & Lime Ice Cream prepared as described in the recipe

A dairy-free coconut ice cream with fresh lime and a smooth churned texture.

Written for 10 dessert portions; churned volume depends on the machine and overrun · Resting At least 6 hours chilling, then at least 4 hours freezing

Cook this

Ingredients

Serves

Full-fat coconut milk800 ml
Caster sugar150 g
Glucose syrup40 g
Cornflour25 g
Water80 ml
Lime juice30 ml
Lime zest2 g
Salt1 g

Method

Whisk cornflour with measured cold water.
Warm coconut milk with sugar and glucose until dissolved. Whisk in slurry and simmer for 2 minutes, stirring, until lightly thickened.
Remove from heat, add zest and salt and cool quickly over ice. Stir in lime juice when cool.
Refrigerate for at least 6 hours, churn, pack and freeze at -18°C for at least 4 hours.

Chef’s notes

Choose full-fat coconut milk without dairy additions. The glucose helps reduce iciness.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep covered at -18°C for up to 2 weeks for best texture. Do not refreeze melted ice cream. Temper briefly in the refrigerator before scooping.

Allergens and diet

Vegan

Last refined · October 2026