This dairy free coconut and lime ice cream pie is cold, creamy, tart and sweet! The chocolate almond crust brings it all together. Add a splash of rum if you’re feeling frisky.
Sweet, creamy coconut and lime lime ice cream pie.
Sweet, creamy coconut and lime ice cream pie…with a rich chocolate almond crust!
Sweet, creamy coconut and lime ice cream pie with a rich chocolate almond crust…that’s vegan, gluten free, and clean eating adaptable!!
It went from fantastic to fabulous to fantabulous, right? And I’ve made and eaten half of one so I know it’s even more delicious than it sounds, if that’s possible. I was totally unprepared for how delicious this is, and I was prepared for it to be pretty delicious.
I can already tell this is going to be my go-to spring/summer dessert. The coconut, the lime, the sweet-creamy-ice-creaminess of it all, and all nestled on a chocolate almond crust as rich as the pie is dreamy. Some warm, happy evening when we (whoever we happens to be at that moment) are all sitting around outside, this is the dessert I want to bring out and cut thick slices of and blow everyone’s minds with. Seriously, I can’t wait! Summer summer summer summer SUMMER! And this pie.
This fantabulousness was inspired by a vegan coconut, lime and rum ice cream recipe I recently saw in Serious Eats, who constantly impress me as some of the most creative eaters out there. I saw this recipe and knew my life wouldn’t be complete until I tried it, and of course I was right. My version is a little lighter and slightly tarter because I replaced coconut cream with almond milk, used light rum and went a tad heavier with the lime. The original recipe is like a softly lime-streaked coconut dream, and mine is more like a bouquet of zippy little lime flowers wrapped in pretty coconut paper. If that makes sense, thanks for being you. You’re awesome.
After I churned it up and tasted (and tasted and tasted) I was so impressed I felt it deserved more epic treatment than just scooping it into bowls. That’s when pie happened.
Another (another!) bonus round with this pie is although there are a few steps to the recipe and one of them is making ice cream, which involves some downtime, they’re all easy and you can spread them out however you want. Make the ice cream mix, make the crust over the next day or so, churn the ice cream whenever, etc. If you need this pie in 2 hours, it’s not going to work out. Two days, you’re golden. Take it at a leisurely pace.
In the US, the chocolate-lime combo isn’t something we experience often. If you’re in the US and you run into chocolate and lime all the time let me know and I’ll stand corrected, but until then I’ll just stand. Chocolate and lime seems to be a total thing in the UK though, and I base this observation on British tv shows. If you’re in the UK, I’d so love it if you’d leave a comment on this – do y’all eat chocolate and lime all the time like I think you do?
So anyway, I thought it would be fun to whap some chocolate into my date-almond pie crust and roll my lime in what I perceive to be Brit style. This is my conclusion: chocolate and lime should be happening together everywhere. They balance each other! They look great together! Chocolate and lime are an awesome couple and if they ever decide to tie the knot I’ll play banjo at their wedding. (Note to self: learn banjo.)
Eat Healthy Eat Happy
A sweet, creamy coconut and lime ice cream pie nestled in a rich almond crust. Naturally delicious!
5 minPrep Time
10 minCook Time
15 minTotal Time
- Ice Cream Filling:
- 13.5 oz. can regular coconut milk (not light)
- 1 3/4 c unsweetened almond milk (any nondairy milk should work)
- 3/4 c agave (use honey for a clean version)
- zest from 2 limes (reserve a pinch for garnish)
- juice from 1/2 lime
- 1/4 c unsweetened flaked coconut
- 3/4 tsp salt
- 2 Tbs light rum (omit for clean version)*
- 1 c almonds or almond slices
- 12 dates, pitted
- 2 Tbs flax meal
- 2 Tbs cocoa or cacao powder
- 1 Tbs coconut flour
- Special equipment: 7" springform pan, ice cream maker
- Combine all the ice cream filling ingredients except the salt and optional rum in a medium saucepan over medium heat. Bring to a simmer, stirring frequently. Remove from heat and either transfer to a heat-safe blender or blend in the pan with an immersion blender for about 30 seconds. Stir in the salt and rum if using. Transfer to a storage container and set aside to cool.
- Combine all the crust ingredients in a food processor and pulse until they're a well-combined, sticky rubble. Lightly grease the springform pan and press the crust into the bottom. Refrigerate until needed.
- Refrigerate the ice cream mix when it's lukewarm. Let chill 3-4 hours or overnight.
- Churn the ice cream according to your machine's directions. Spread over the crust and freeze until set, 2-3 hours. Store in the freezer.
*Skipping the rum will cause the ice cream to freeze more solid. If you skip the rum, let the pie thaw at room temperature for a few minutes before slicing.