Coconut Key Lime Pie Nice Cream

Name: Coconut Key Lime Pie Nice Cream
Prep time: 20 min
Cook time: 4 h
Yield: 4 people
Ingredients: 2/3 cup shredded coconut; 1/4 cup sprouted raw buckwheat groats (dehydrated, or raw pecans)); 1/8 tsp sea salt; 4 Medjool dates ((pitted)); 1/2 cup coconut water; 1/2 cup lime juice; 1 Tbsp organic lime zest; 3 cups young coconut meat (or raw cashews, soaked & drained)); 1 cup avocado ((diced)); 1/2 cup raw coconut nectar ((or maple syrup)); 1 vanilla bean ((seeds of)); pinch sea salt; 1/2 cup coconut oil ((warmed to liquid))

Posted on March 8, 2017 by Amy Lyons in Desserts

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

4 Hours

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

4 Hours

Key limes technically come from the Florida Keys, but you can use any kind of lime you like for this delicious raw vegan key lime ice cream! It's everything you love about key lime pie, in ice crem form!

Ingredients

Pie crust chunks

2/3 cup shredded coconut
1/4 cup sprouted raw buckwheat groats dehydrated, or raw pecans)
1/8 tsp sea salt
4 Medjool dates (pitted)

Ice cream

1/2 cup coconut water
1/2 cup lime juice
1 Tbsp organic lime zest
3 cups young coconut meat or raw cashews, soaked & drained)
1 cup avocado (diced)
1/2 cup raw coconut nectar (or maple syrup)
1 vanilla bean (seeds of)
pinch sea salt
1/2 cup coconut oil (warmed to liquid)

Servings: people

Units:

Directions

Prep

20 min

Total

4 hours

Pie Crust Chunks

Combine all ingredients in a food processor and process until finely ground and holds together when squeezed. Form into small chunks and place in a bowl.
lace in the freezer until hard

Ice Cream

Add coconut water and lime juice and zest to a food processor, along with avocado, coconut, nectar, vanilla, and sea salt.
Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute.
Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Nutritional Information (per serving)

Calories: 603kcalFat: 40gCarbs: 55gProtein: 5g

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Chef: Amy Lyons

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.