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–+ servings
Two scoops of white coconut lime ice cream in a cream ceramic bowl

Full GAPS Coconut Lime Ice Cream

A four-ingredient dairy-free ice cream made with homemade coconut milk, raw honey, fresh lime juice and natural mineral salt.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, GAPS, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups homemade full-fat coconut milk additive-free, at room temperature and measured after straining
  • 2/3 cup raw honey at room temperature
  • 1/2 cup freshly squeezed lime juice from about 3 medium or 4 small limes; seeds strained out
  • 1/4-1/2 teaspoon natural mineral salt begin with the lower amount

Equipment

  • Countertop blender or large mixing bowl and whisk
  • Ice cream maker
  • Measuring cups and spoons
  • Citrus juicer and fine strainer
  • Freezer-safe covered container

Method
 

  1. Bring the homemade coconut milk and raw honey to room temperature. The coconut milk should be fluid and uniform with no firm cream layer.
  2. If the ice cream will not be served directly from the machine, place the empty covered storage container in the freezer before mixing the base.
  3. Add the coconut milk, raw honey, fresh lime juice and 1/4 teaspoon mineral salt to a fully assembled blender. A large mixing bowl and whisk may be used instead.
  4. Blend for about 25 seconds, until the base is completely smooth, evenly opaque and free of separate honey, lime or coconut-cream streaks. Taste and add up to 1/2 teaspoon total salt if needed, then blend only until distributed.
    Uniform white coconut milk raw honey lime and salt base in a stopped blender
  5. Start the prepared ice cream maker, then pour in the base according to the manufacturer's directions. The machine bowl will be very full; divide the base into two churns if its stated capacity requires it.
  6. Churn for about 25 minutes, until the mixture has expanded into a thick frozen ribbon and the paddle leaves soft ridges that hold briefly. Stop before the machine strains or the ice cream stops moving.
    Coconut lime ice cream expanded into soft ridges in a stopped ice cream maker
  7. Serve immediately as soft serve, or transfer to the chilled container, smooth the surface and cover. Freeze for a firmer set.

Notes

Full GAPS: Use homemade additive-free coconut milk, raw honey, fresh lime juice and natural mineral salt. Packaged coconut milk and alternative sweeteners are not part of this card.
Storage: Cover and use within 3 days for best texture. Let a fully frozen batch soften about 20 minutes before scooping.
Scaling: The 2× control doubles the measured formula to 12 servings. Use separate churns unless the machine explicitly supports the doubled volume.

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