Key Lime {Vegan} Ice Cream

Well, it is official… I’ve started running again. As of twelve hours ago. I have always tried to stay active whether that be achieving step goals on my FitBit or participating in group exercise classes. But the last time I consistently stayed with a running plan? Probably high school. Back then I ran in cross country to stay fit, but I’ll have to admit, it was mostly just a social sport. Since then running hasn’t been at the top of my list for favourite things to do. So why, you may ask, am I starting to run again? Well, first of all, I miss the sense of accomplishment I feel after pushing myself through a run. Secondly, spring is here (even though it snowed this week), and I will take any excuse to spend time outdoors. And finally, a friend and I have signed up for a 5k at the end of May, and frankly, we don’t want to take last place!

The lingering winter flurries had me dreaming of warm summer days this week, and the cool desserts that come with it! But the usual sugar-laden ice creams seem too decadent after a work-out (you know because I’m a runner enthusiast now…), so I made some of this Key Lime Vegan “Ice Cream.” Really it’s just a delicious frozen dessert that tastes similar to key lime pie with a whole lot less calories and added sugar. One half-cup serving of this creamy confection has 160 calories, 9 grams of fat, 20 grams carbohydrate (11 grams sugar), and 3 grams fibre.

After you give this recipe a try, you won’t even mind giving your kid ice cream as an occasional midday snack!

​Key Lime {Vegan} Ice Cream

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Ingredients:
160 ml-can full-fat coconut milk 
2 ripe bananas, sliced and frozen
2 ripe avocados, peeled and pitted
1/4 cup key lime juice
2 tablespoons lemon juice
1 tablespoon lime zest
3 tablespoons 100% maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted and cooled

Instructions:

1. The day prior to making the ice cream, slice and freeze two bananas. Refrigerate one full-fat coconut milk overnight.
2. ​The next day, carefully open the can of coconut milk and remove the solid, white layer (coconut cream) into bowl. (Either discard the coconut water or save it for another use!) Using electric mixer, beat the coconut cream until light and fluffy. Set aside.
3. In food processor, purée avocados, frozen banana slices, lime juice, lemon juice, lime zest, maple syrup, vanilla extract, and melted coconut oil until smooth. 
4. Fold the whipped coconut cream into avocado-banana mixture until just combined.
5. Transfer mixture to an airtight container and place in freezer for at least 4 hours. Remove from freezer 10-15 minutes before serving.
6. Scoop and serve your Key Lime “Ice Cream” with additional whipped coconut cream and chopped nuts if desired.

So what about you — what are your favourite ways to stay active? 

Total Time: 15 minutes prep time + 12-18 hours inactive time
Yields: 6 (1/2 cup) servings