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No-Churn Key Lime Pie Ice Cream (Vegan & Gluten-Free) Recipe

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4 from 6 reviews

This no-churn Key Lime Pie Ice Cream is a delightful vegan and gluten-free treat combining creamy vanilla plant-based ice cream, tangy lime curd, and a crunchy almond flour cookie dough crumb. Perfect for a refreshing, dairy-free dessert that requires no ice cream maker and is layered to mimic the classic key lime pie flavors in a cool, scoopable ice cream form.

  • Total Time: 8 hours 35 minutes
  • Yield: About 6 servings

Ingredients

Vanilla Ice Cream

  • 2 cups soy milk (or other plant milk of choice)
  • 1 tablespoon tapioca/arrowroot flour
  • 1/3 cup sugar
  • 1 tablespoon vanilla bean paste

Lime Curd

  • 1 tablespoon tapioca/arrowroot flour
  • 2 tablespoons water
  • 1/4 cup lime juice
  • 1/2 cup plant milk (such as oat, coconut, almond, etc.)
  • 1/3 cup sugar
  • 2 teaspoons lime zest

Cookie Dough Crumb

  • 1/2 cup almond flour (blanched, super fine)
  • 1/4 cup nut/seed butter (such as sunflower seed butter, almond butter, peanut butter, etc.)
  • 1/2 teaspoon vanilla bean paste
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Prepare Vanilla Ice Cream: In a saucepan over medium heat, whisk together the soy milk, tapioca flour, sugar, and vanilla bean paste until the mixture starts to bubble but does not reach a rolling boil. This will slightly thicken the mixture. Pour it into ice cube trays or silicone baking molds and freeze overnight to set.
  2. Make Lime Curd: In a small bowl, combine tapioca flour and water until fully dissolved to create the thickening agent. Heat a small pot over medium heat and add lime juice, plant milk, sugar, and the tapioca mixture. Whisk frequently and vigorously for about 5 minutes until the curd thickens smoothly. Remove from heat and transfer to a heat-safe container to cool; it will thicken further as it cools.
  3. Prepare Cookie Dough Crumb: In a medium bowl, combine almond flour, nut or seed butter, vanilla bean paste, sugar, and cinnamon. Mix until a crumbly cookie dough forms. If desired, add a little more nut/seed butter to roll leftover crumb into bite-sized pieces.
  4. Assemble Ice Cream Layers: The next day, blend the frozen vanilla ice cream cubes until creamy and smooth. In a loaf pan or small baking dish, spread about one-third of the cookie dough crumb evenly at the bottom. Layer one-third of the ice cream mixture over the crumbs, then add 5-6 dollops of the lime curd scattered throughout. Repeat the layers two more times ending with lime curd on top.
  5. Swirl and Freeze: Using a butter knife, swirl the ice cream layers thoroughly, reaching the bottom of the pan to incorporate all ingredients. Cover tightly with plastic wrap and freeze for 6-8 hours to firm up.
  6. Serve: Before scooping, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier serving. Scoop and enjoy this refreshing vegan and gluten-free dessert.

Notes

  • You can substitute the soy milk and plant milks with your preferred dairy-free alternatives.
  • The tapioca/arrowroot flour acts as a natural thickener for both ice cream base and lime curd.
  • Leftover cookie dough crumb can be rolled into bites by adding more nut/seed butter.
  • Allowing the ice cream to slightly soften before scooping helps achieve a creamy texture.
  • This recipe does not require an ice cream maker, making it simple and accessible for home cooks.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/no-churn-key-lime-pie-ice-cream-vegan-and-gluten-free-recipe/