Chocolate and lime aren't a flavor combo you come across often, but this ice cream pie is proof that it should happen more often. A sweet, creamy coconut and lime ice cream pie nestled in a rich, chocolatey almond crust. The flavors balance each other and the result is a cool, creamy, and refreshing summer treat.

Coconut Lime Ice Cream Pie With Chocolate Crust [Vegan, Gluten-Free]



For the Ice Cream Filling:

  • 13.5-ounce can full-fat coconut milk
  • 1 3/4 cup unsweetened almond milk or any non-dairy milk
  • 3/4 cup agave nectar
  • Zest from 2 limes (reserve a pinch for garnish)
  • Juice from 1/2 lime
  • 1/4 cup unsweetened flaked coconut
  • 3/4 teaspoon salt
  • 2 tablespoons light rum (optional)

For the Crust:

  • 1 cup almonds or almond slices
  • 12 dates, pitted
  • 2 tablespoons flax meal
  • 2 tablespoons cocoa or cacao powder
  • 1 tablespoons coconut flour


  1. To make this ice cream pie, you will need a 7-inch springform pan and an ice cream maker.
  2. Combine all the ice cream filling ingredients except the salt and rum in a medium saucepan over medium heat. Bring to a simmer, stirring frequently. Remove from heat and either transfer to a heat-safe blender or blend in the pan with an immersion blender for about 30 seconds. Stir in the salt and rum if using. Transfer to a storage container and set aside to cool.
  3. Combine all the crust ingredients in a food processor and pulse until they're a well-combined, sticky rubble. Lightly grease a 7-inch springform pan and press the crust into the bottom. Refrigerate until needed.
  4. Refrigerate the ice cream mix when it's lukewarm. Let chill 3-4 hours or overnight.
  5. Churn the ice cream according to your machine's directions. Spread over the crust and freeze until set, 2-3 hours. Store in the freezer.