Key Lime Pie Ice Cream

Posted by Maria Guzman on



Prep time: 20
Total time: 6 hours
Serves: 6-8

Key Lime Ice cream:
  • 2 cans coconut milk
  • 3 Tablespoons lime zest
  • ½ cup freshly squeezed lime juice
  • 2 teaspoons vanilla extract
  • 3 ounces dates, pitted
  • ¼ cup maple
Cinnamon Plantain Pie Crust:
  • 2 ounces Artisan Tropic Cinnamon Plantain Chips
  • ½ cup coconut flakes
  • 2 teaspoons chia seeds
  • 2 Tablespoon palm shortening
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 ¼ cup almond flour
  • ½ teaspoon sea salt


  1. Add all of the ice cream ingredients to a high-speed blender and blend until mixture is smooth. If any dates pieces remain pour the batter through a fine mesh sieve.
  2. Add the batter to your ice cream maker and follow according to manufacturer’s instructions.
  3. Add the plantains, coconut chips and chia seeds to a food processor and pulse into a coarse meal.
  4. Add the palm shortening, maple, vanilla and sea salt and pulse until the mixture starts to form in to a loose ball. Set aside.
  5. Add about 1/3 of the completed ice cream to a large container and then tear off small pieces of the pie dough and place on top of the ice cream. Repeat with the next two layers.
  6. Freeze for 4-6 hours or until ice cream is solid. Remove from the freezer about 20 minutes before serving.


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