Ahh limes…always so refreshing! I love to drink lime water and homemade Limemade. Limes, like lemons are actually quite alkalizing for the body. But limes in desserts are what I really love.
Honestly, I’m crazy for anything lemon or lime related when it comes to desserts. Especially in this intense Summer heat! This ice cream reminds me of the filling of a Key Lime Pie and is perfect in a bowl or on top of a gluten-free ice cream cone.
This is linked to Wellness Weekend, Whole Food Fridays, Healthy Vegan Friday, Unprocessed Fridays, Pennywise Platter, Raw Foods Thursdays, Simple Lives Thursday, Thursday’s Treasures, Full Plate Thursday, Tasty Traditions, Frugal Days, Sustainable Ways, Real Food Wednesday, Cast Party Wednesday, Allergy-Free Wednesdays, Traditional Tuesdays, Teach Me Tuesday, Gluten Free Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Weekend Whatever and Feature Friday.
- 2 cans coconut milk
- ½ cup coconut nectar (or sweetener of choice)
- 2 tsp. pure vanilla extract
- ⅓ c. juice from fresh squeezed key limes (or 20 drops doTerra lime essential oil)
- pinch of sea salt
- Pour all ingredients into a blender and blend on high for 2 minutes until smooth. Place blender container in the freezer for 30 minutes. Then pour mixture into an ice cream maker and process according to directions for 20 minutes.