Raw Food Magazine – Coconut Key Lime Pie Nice Cream

Coconut Key Lime Pie Nice Cream

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Coconut Key Lime Pie Nice Cream
Serves
Serves
4
4
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
13
13
Total
Total
4 Hours
4 Hours
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Coconut Key Lime Pie Nice Cream
Serves
Serves
4
4
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
13
13
Total
Total
4 Hours
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!
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
Ice cream
Servings: people
Units:
Directions
Prep
20 min
Total
4 hours
Pie Crust Chunks
  1. 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.
  2. lace in the freezer until hard
Ice Cream
  1. Add coconut water and lime juice and zest to a food processor, along with avocado, coconut, nectar, vanilla, and sea salt.
  2. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute.
  3. 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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Votes: 1
Rating: 5
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Amy Lyons

Chef: 

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.

 

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