No-Churn Key Lime Pie Ice Cream
Ingredients
Ice Cream Base
-
2
cups
full fat coconut milk
-
1 ½
cups
raw cashew butter
-
⅔
cup
freshly squeezed key lime juice
-
½
cup
coconut oil, melted
-
½
cup
pure grade A maple syrup
-
2
tsp
vanilla extract
-
¼
tsp
sea salt
Graham Cracker Crust Crumble
-
½
cup
walnut pieces, finely chopped
-
1
Tbsp
almond flour
-
2
tsp
pure grade A maple syrup
-
⅛
tsp
sea salt
-
1
pinch
cinnamon
Instructions
- Combine all ice cream base ingredients in a large mixing bowl and whisk until smooth.
- Ensure all ingredients are at room temperature; if needed, gently heat to melt coconut oil.
- Pour the mixture into a shallow container and cover tightly.
- Freeze the mixture for about 4-5 hours until it reaches a nice ice cream consistency.
- For the graham cracker crust crumble, preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Mix all crumble ingredients in a small bowl and spread onto the prepared baking sheet.
- Bake for 5-8 minutes until browned to your liking.
Nutrition Facts (estimated)
Servings
6 servings
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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