HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
As a part of the Healthy Little Vittles Club, you'll receive updates, recipes, and other fun stuff going on at Healthy Little Vittles right to your inbox!
And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
This No-Churn Key Lime Pie Ice Cream is sweet and creamy, tart and tangy- it’s the dairy-free ice cream flavor of the season! A creamy, vegan, no-churn ice cream base is swirled with tart lime curd and a gluten-free cookie dough crumb that tastes just like key lime pie in ice cream form!
This is a sponsored post written by me on behalf of Zulka® Morena Pure Cane Sugar. The opinions, text, and recipe was created by me.
After the weather had a mini cool down last week, we are back up into the 90’s this week and I went from craving soup back to craving all the cold treats, haha 🍨🍦I couldn’t think of a more fun way to ride the heat wave than this No-Churn Key Lime Pie Ice Cream!
To stay true to key lime pie, this No-Churn Key Lime Pie Ice Cream features a tangy lime curd swirled throughout a creamy vanilla ice cream. And of course we can’t forget the crust, so I’ve incorporated my almond flour cookie dough.
Lime curd. Traditionally, lime curd is made by using eggs, but in my vegan lime curd, I use a combination of lime juice and zest, plant milk, Zulka® Morena Pure Cane Sugar, and tapioca starch to create that curd-like texture that is perfectly woven into the ice cream. This lime curd is very similar to my popular lemon curd recipe.
Dairy-free vanilla lime ice cream. I took the no-churn vanilla ice cream recipe from my baking book, The Beginner’s Guide to Gluten-Free Vegan Baking and I swapped out the maple syrup for Zulka® Morena Pure Cane Sugar. The base of the ice cream is soy milk, but you can also use coconut milk, or another plant milk of choice. I find that soy, coconut or oat tends to make the creamiest dairy-free ice cream.
Almond flour cookie dough crumb. To bring all the flavors of pie crust to this key lime pie ice cream, I decided to go with my popular Almond Flour Chocolate Chip Cookie Dough. I modified the cookie dough slightly by removing the chocolate chips, adding some cinnamon, and swapping the maple syrup for Zulka® Morena Pure Cane Sugar. It’s so easy to make, and you can snack on it while you’re cooking 😉 .
Zulka® Morena Pure Cane Sugar is an all-natural, minimally processed cane sugar that’s vegan-friendly, and an ideal addition to infuse sweetness into your daily culinary delights. Did you know that a lot of cane sugar is not vegan?! It’s surprising to learn that a lot of white processed sugars are combined with animal bone char to give it that perfect white color.
Zulka® is real, granulated sugar made by squeezing and evaporating the juice from freshly harvested sugar cane and the refining process does NOT include any bone char or other methods using animal by-product, no harmful chemicals, or preservatives 👏🏻. Zulka® is Non-GMO Project Verified, certified C.L.E.A.N., certified Vegan, and kosher.
Zulka® sugar mills have been in the family for over 100+ years, and when you buy Zulka® sugar, you are supporting sustainable production. Zulka® sugar can replace other sugars cup-per-cup, tablespoon-per-tablespoon, so it’s an easy swap in all your recipes.
The fact that this ice cream is no churn means that you don’t need to buy an ice cream machine to make it! You’ll start by making the vanilla ice cream the day before. In a saucepan over medium heat, whisk together the plant milk, pure vanilla extract, tapioca flour and sugar until it starts to bubble but isn’t a rolling boil. The mixture will be slightly thicker. Pour the mixture into ice cube trays or silicone molds and freeze overnight.
To make the lime curd, which only takes about 10 minutes to make and using only 5 ingredients, you’ll heat lime juice, plant milk, sugar, tapioca flour, and lime zest in a small saucepan over medium heat until it bubbles and thickens. Remove from heat, put into a glass and allow it to cool.
Next, make the almond flour cookie dough by combining almond flour, nut/seed butter of choice, pure vanilla extract, sugar, and cinnamon until a cookie dough crumb forms.
The next day, blend the cubes of ice cream until you achieve a creamy ice cream texture.
In a loaf pan or other small baking dish, crumble a thin layer of cookie dough evenly to the bottom- about ⅓ of the dough.
Next add ⅓ of the ice cream mixture followed by dollops of lime curd separated throughout. Repeat this layering until all ingredients are used up, ending with the lime curd.
Using a butter knife, swirl the ice cream together, making sure to reach all the way to the bottom so you get some good swirls of all ingredients throughout.
Cover with plastic wrap and place in the freezer for 6-8 hours. Then scoop and serve! NOTE: let the ice cream sit out for about 5-10 minutes before scooping to soften it.
Let me know how you like this No-Churn Key Lime Pie Ice Cream below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this dairy-free, gluten-free key lime pie flavored ice cream dessert! Tag me on Instagram, Facebook, or Pinterest!
You'll start by making the vanilla ice cream the day before.
In a saucepan over medium heat, whisk together the soy milk, tapioca flour, sugar, and pure vanilla extract until it starts to bubble but doesn't come to a rolling boil. The mixture will be slightly thicker. Pour the mixture into ice cube trays or silicone baking molds and freeze overnight.
To make the lime curd, combine the tapioca starch/flour and water until the tapioca is fully dissolved. This will be the thickening agent. Heat a small pot over medium heat and add the lime juice, plant milk, sugar, and tapioca mixture. Whisk to combine, whisking frequently until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.** Remove from heat and pour into a heat safe container to cool, it will thicken more as it cools.
Next, make the almond flour cookie dough crumb by combining almond flour, nut/seed butter of choice, pure vanilla extract, sugar, and cinnamon in a medium bowl until a cookie dough crumb forms. You may have leftover crumb, you can add a bit more nut/seed butter and roll into bites!
The next day, blend the cubes of ice cream until you achieve a creamy ice cream texture. In a loaf pan or other small baking dish, add a thin layer of cookie dough crumb evenly to the bottom- about ⅓ of the dough.
Next add ⅓ of the ice cream mixture followed by 5-6 dollops of lime curd separated throughout. Repeat this layering until all ingredients are used up, ending with the lime curd.
Using a butter knife, swirl the ice cream together, making sure to reach all the way to the bottom to swirl all of the ingredients throughout. Cover with plastic wrap and place in the freezer for 6-8 hours. Then scoop and serve! NOTE: let the ice cream sit out for about 5-10 minutes before scooping to soften it.
* soy, oat and coconut milk make the creamiest ice cream but you can use another plant milk of choice
** if the lime curd is clumpy, you can add it to a blender and blend until smooth.
*** This is a sponsored post written by me on behalf of Zulka® Morena Pure Cane Sugar. The opinions, text, and recipe was created by me.
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis. Read the full health disclaimer HERE.
Our website may contain links to affiliate sites, and we may receive an affiliate commission for any purchases made by you on those sites using such affiliate links. Read the full affiliate disclaimer HERE.