Coconut Lime Nice Cream | #vegan, #bananas -

Coconut Lime Nice Cream:

Vegan Coconut Lime Nice Cream  is an easy and healthy no churn ice cream substitute made with bananas and coconut milk. Topped with toasted coconut and lime zest for the perfect balance of sweetness. A great way to use up your overripe bananas!
Course Dessert
Cuisine American
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 8 hours 10 minutes
Servings 10 servings
Calories 146kcal
Author Adapted From Frugal Living's "2 Ingredient Coconut Milk Ice Cream"


  • 1 400 ml can coconut milk
  • 6 bananas frozen or fresh
  • 1 tbsp amber rum
  • 1 tsp vanilla extract


  • 2-3 tbsp lime zest
  • 1/2 cup toasted coconut


  • In food processor., blend coconut milk, bananas, vanilla and rum together until combined and smooth.
  • Place in a covered dish in the freezer until firm- about 6- 8 hrs (This will depend on your freezer - mine are pretty full so I let it freeze overnight)


  • Toast coconut: Preheat oven to 350 degrees F. Place 1/2 cup coconut in a shallow pan (a pie plate or 8 inch round cake pan) and bake for about 2-3 minutes- watch it closely to avoid burning.
  • Grate lime with grater/zester.
  • Top nice cream with sprinkles of toasted coconut and lime zest


Nutrition Facts
Coconut Lime Nice Cream:
Amount Per Serving (0.5 cup)
Calories 146 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Sodium 5mg0%
Potassium 341mg10%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 45IU1%
Vitamin C 6.6mg8%
Calcium 11mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
** If you are using frozen bananas you should defrost them in the microwave for about 2 minutes


Serving: 0.5cup | Calories: 146kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 341mg | Fiber: 1g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 6.6mg | Calcium: 11mg | Iron: 1.5mg