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This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled vegan Maria cookies It has the perfect ratio of cookies to ice cream with that classic lime flavor that is a Mexican favorite.

Coconut milk and lime mixture in a blender container.

Ice Cream in Mexico

Mexico loves ice cream. You can find hand-churned ice cream made in huge stainless barrels and being sold on the street. Mexican ice cream is famous for being made with ripe and juicy seasonal fruit. You can find classic flavors like mango, strawberry, and chocolate, and some unconventional flavors like corn rose petal, and tres leches.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Mexican Ice Cream is similar to gelato since the fat content is much lower than American ice cream, so it is creamy and delectable yet light and refreshing. You can also find ice cream at paleterias or neverías. The most famous one is La Michoacana. To find vegan ice cream simply ask for nieve de agua, which means it’s made with a water base.

Making vegan ice cream

Ice cream is one of my favorite things in the whole wide world and I’m so glad that there are many vegan options available at grocery stores. My favorite hands-down is Nada Moo, but if you want to make your own ice cream I recommend the FoMu Ice Cream cookbook. If you’re looking for an ice cream machine I use the Cuisinart 2-Quart Ice Cream Maker. What’s your favorite ice cream flavor???

Pay de Limon ice cream in stacked glass bowls with a golden spoon digging into it.

The Recipe: Vegan Key Lime Pie Ice Cream

Key Lime vs Persian Lime

For this ice cream, I recommend you use key limes which are small and have a stronger and tangier flavor than Persian limes.

Vegan Key lime pie ice cream in a quart container with a purple ice scream scoop digging in

Vegan Maria Cookies

If you live in Mexico the Maria cookies from the Soriana brand are accidentally vegan. If you live in the US I found that Mcvities Rich Tea Cookies are also vegan and can be found on Amazon. If you can’t find either of them you can use vegan graham crackers to make this ice cream.

Vegan Key lime pie ice cream in stacked glass bowls with a golden spoon digging into it.

Vegan Key Lime Pie Ice Cream

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled Maria cookies.
5 from 1 vote
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Course: Dessert
Cuisine: American, Mexican
Keyword: coconut milk, key lime, maria cookies
Prep Time: 5 minutes
Cook Time: 25 minutes
5 hours
Servings: 8 servings (1 quart)
Calories: 174kcal
Author: Dora S.

Ingredients

  • 2 cups Canned Coconut milk unsweetened
  • ¼ cup Granulated sugar
  • 1/3 cup Agave nectar
  • 1/3 cup Fresh key lime juice or regular lime juice
  • ½ cup Crumbled Maria cookies see note

Instructions

  • Place the coconut milk, lime juice, sugar, and agave nectar in the blender and process until smooth.
  • Let the mixture cool in the refrigerator for at least two hours, preferably overnight.
  • Once the mixture is cold, add it to your ice cream machine and churn according to the machine’s instructions. It could take anywhere from 15 to 25 minutes.
  • During the last couple of minutes of churning add the crumbled cookies to the ice cream.
  • Transfer the ice cream (it will look like soft-serve a freezer-safe container with a lid and freeze for at least 5 hours.
  • Enjoy!!

Notes

  • To crumble the Maria cookies, place them in a Ziploc bag and pound them with a rolling pin.
  • If after freezing the ice cream is too hard, leave it out at room temperature to soften a little bit.

Nutrition

Calories: 174kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 37mg | Potassium: 144mg | Fiber: 1g | Sugar: 13g | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

 

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This sweet-yet-tart vegan raspberry ice cream is deliciously creamy, along with a crunchy almond-oat topping. It is made with full-fat coconut milk, fresh raspberries, agave, organic cane sugar, and sea salt. It’s amazing how just a handful of natural ingredients make an irresistible, all plant-based treat!

Cover of the book Incredible vegan ice cream, 3 balls of ice cream surrounded by cones on top of a chalkboard surface.

Incredible Vegan Ice Cream

This recipe is from the book Incredible Vegan Ice Cream by Deena Jalal. Deena is the founder and owner of the beloved Houston ice cream shop FoMu Ice Cream, and she has infused this book with the same creamy indulgent flavors you can find in her store.

Close up of two vegan raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Ice cream is one of my favorite things in the whole wide world, so I was thrilled to receive this book! There are 60 vegan ice cream recipes, and we love every single one we’ve tried. I especially enjoyed that the ice cream isn’t overly sweet. Some of my favorite flavors so far are blueberry shortbread, bourbon maple walnut, chocolate stout, roasted banana cinnamon, and apple cider donut. All of the ice creams are made with coconut milk, so if you’re allergic to coconut this book isn’t for you.

Little girl with pigtails, blue eyes, and olive skin holding a sugar cone with raspberry ice cream topped with two raspberries

Mexico has a wonderful history of handmade ice cream made with natural ingredients, and I thought this vegan raspberry ice cream would fit perfectly with my collection of Mexican desserts. In Mexico, ice cream making dates back to pre-hispanic times when the Teotihuacanos would collect ice from the top of the volcanoes and serve it with honey and fruit. Today, ice-cream making is a craft passed down from generation to generation. I’m so excited to apply the techniques and recipes from this book to recreate my favorite Mexican flavors.

4 scoops of vegan raspberry ice cream in small cups with a silver spoon.

Making Vegan Ice Cream is Easy!

Making vegan ice cream is actually so much easier than making traditional ice cream because you don’t have to make a custard base, and when you follow the Mexican tradition of using the freshest and ripest fruit, your vegan ice cream will be nothing but luscious, rich, and sweet. All you have to do is blend the ingredients to make the base, then churn in an ice cream maker.

Boy in an orange shirt with a surprised face holding an ice cream cone with raspberry ice cream

The Recipe: Vegan Raspberry Ice Cream with Almond Crumble

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 – 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Vegan Raspberry Ice Cream with Oatmeal Crumble

This sweet-yet-tart vegan raspberry ice cream is deliciously creamy and speckled with a crunchy almond-oat topping, and made with coconut milk.
0 from 0 votes
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Course: Dessert
Cuisine: Mexican
Keyword: almonds, dairyfree, oatmeal, raspberry
Prep Time: 5 minutes
Cook Time: 20 minutes
5 hours
Total Time: 5 hours 25 minutes
Servings: 10 Servings (1 quart)
Calories: 277kcal

Ingredients

Ice Cream Base

  • 1 pint Fresh or frozen raspberries
  • 2 cups All-natural canned coconut milk
  • 3 tbsp Organic unrefined cane sugar
  • ¼ cup Agave
  • Pinch of sea salt
  • ¾ cup Oatmeal Crumble cooled to room temperature, or neutral granola

Oatmeal Crumble

  • 1 cup Whole Rolled Oats
  • 2/3 cup Oat flour (or oats ground into flour)
  • Pinch Sea Salt
  • 1 tbsp. Ground flaxseed
  • 1/3 cup. Light brown sugar
  • 1 tbsp. Melted coconut oil
  • 1/4 cup Organic agave
  • 1 tsp. Pure vanilla extract

Instructions

Ice Cream Base

  • Start by making the raspberry purée. In a high-speed blender or food processor, purée the fresh or frozen red raspberries until they’re smooth. Set aside ½ cup (120 mof the purée. Use a high-speed or immersion blender to thoroughly mix the remaining purée, coconut milk, sugar, agave, and salt. Chill the mixture for at least 1 hour, or overnight.
  • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and it should look like soft serve when it’s finished. Transfer the churned ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Gently fold the crumbled oats into the base until they’re evenly distributed. You want to be sure to maintain the air that was churned into the base for the best texture. Smooth the top, cover the container, and freeze the ice cream for at least 5 to 6 hours, or until it is set. Don’t skimp on time—this ensures the best quality and shelf life of the ice cream.
  • For an ideal texture, set the ice cream out for 5 to 10 minutes before serving it. It will keep well in the freezer for a couple of weeks in an airtight container.

Oatmeal Crumble

  • Preheat your oven to 350°F. Grease a parchment-lined baking sheet tray and set it aside. Combine the whole oats, oat flour, salt, flax, and brown sugar in a large bowl. Mix the ingredients with a wooden spoon or spatula until everything is evenly distributed. Add the coconut oil, agave, and vanilla to the bowl and mix until all the ingredients are well combined.
  • Pour the crumble onto the baking sheet tray. Bake it for approximately 15 minutes, or until it is golden brown. Stir the crumble while it's baking at 5 and 10 minutes to help break it into small chunks.
  • Allow the crumble to cool completely before storing it in an airtight container. It will keep for 1 week at room temperature but can be frozen for up to 1 month.

Notes

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 - 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 252mg | Fiber: 5g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg

Disclaimer: I received a free copy of this book to write this review. That being said, all thoughts and opinions are my own.

Hola! I am Jeni from the blog Thyme & Love and I am so excited to be writing a guest post here on Dora’s Table! Before I share my recipe for these delicious and easy Vegan Tequila Truffles, I thought that I would give a little background about myself and my recipe inspiration.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I first discovered authentic Mexican food when I started dating my Husband Hector, who is from Mexico City. I immediately feel in love with the cuisine and culture of Mexico. I grew up in the Midwest and ate a pretty typical American diet. There wasn’t much variety and we never had true authentic Mexican food. I learned a few recipes and the basics of Mexican cuisine from Hector’s Mom Adela. Since I was already Vegan when I met Hector I began to research Mexican recipes that were naturally Vegan or that could easily be made Vegan.

 

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I love traveling to Mexico as much as I can, especially to Mexico City. It is the first place that I visited in Mexico and it holds a special place in my heart. After Hector and I got married, we decided to move to Mexico City for awhile. It was one of the greatest experience of my life. On my blog, you’ll find that many of my recipes are inspired by Mexico.

Now, let’s talk about these Vegan Tequila Truffles. When Dora asked me to share a holiday recipe with you, I immediately knew that I wanted to share a Mexican inspired truffle recipe. Truffles are easy to make and perfect for the holiday season.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

The Recipe: Vegan Tequila Truffles

The truffles start by melting dark chocolate in warmed coconut milk. You want to look for chocolate that is at least 70% cacao. After most of the chocolate has melted, the rich ganache is infused with Mexican vanilla and tequila. It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

After chilling the fridge for a few hours, the truffles are rolled into balls and then coated in cocoa powder.

You’ll find these Vegan Tequila Truffles to be rich, creamy, chocolaty and simple.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

Vegan Tequila Truffles

5 from 1 vote
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Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
Author: Jeni Hernandez

Ingredients

  • 1/2 cup Coconut milk, full fat
  • 12 oz. Vegan Dark Chocolate at least 70% Cacao, finely chopped
  • 1 pinch Sea Salt
  • 1/2 tsp. Mexican Vanilla Extract
  • 2 tbsp. Tequila
  • ¼-½ tsp. Chili Powder, optional
  • 1/4 cup Cocoa powder, for dusting

Instructions

  • In a medium saucepan heat the the coconut milk over medium heat. When the milk comes to a low boil add the chopped chocolate and continually stir until about ¾ of the chocolate has melted. Turn off the heat and add the pinch of salt, vanilla, tequila and chili powder if using. Keep stirring until all of the chocolate has melted. 
  • Pour the chocolate into a loaf pan or shallow dish. Refrigerate for 2 hours, or until the chocolate is almost solid. If the chocolate is still wet in some spots continue chilling until firm. 
  • Once the chocolate is chilled and firm, prepare a dish with the cocoa powder for rolling. Use a tablespoon sized scoop to scoop out small balls; I like to use a cookie scoop. Scoop out the tablespoon size balls then gently use your hands to roll into a round ball shape. Toss in cocoa powder to coat and shake off the excess. Transfer to a cookie sheet or pan lined with wax paper. Continue until all the chocolate has been scooped out. Depending on the size of the scoop, you should get about 14-16 truffles. 
  • Enjoy the truffles right away or store in a tightly covered container in the fridge. Let the truffles come up to room temperature before serving, about 10-15 minutes. 

Notes

It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

It’s strawberry season here in SoCal and there are plenty of places to go strawberry picking. Every year we make a huge batch of strawberry preserves and popsicles or paletas. (To this day I sometimes call lollipops popsicles, because in Mexico paleta can mean both popsicle and lollipop.) The kids love them and so do we.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Is there really a difference between a Mexican paleta and a popsicle? YES! A popsicle can be made with fruit juice, fruit concentrate, and depending on the brand you buy it can also have glycerine, maltodextrin, guar gum, food coloring, and natural and artificial flavors. A Mexican paleta is usually made with fresh fruit, sugar, and water or milk. They are made locally and sold in paleterias (popsicle shops) and popsicle carts. The flavors vary from region to region according to what is available and in season at each location. Some of the flavors are a little crazy or unusual like sweet corn, avocado, rice pudding, and cucumber and chile. They are well know for being very generously filled with cut fresh fruit.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Believe it or not, there are some paleterias in the Orange County/LA area where you can go experience first hand what a paleta really is. In the following months I will be posting many paleta recipes so you can make them at home yourself. My grandparents owned a paleteria more than 30 years ago in my hometown and I’m trying to track down pictures and recipes of that time for you.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

In the mean time there is one amazing book by a Mexican chef, Fany Gerson, that should be a part of your cookbook collection. The book is called Paletas. No surprise there!  It has many classic Mexican flavors of paletas, as well as aguas frescas, and raspados. One of the best ones are precisely these strawberry paletas which I have adapted for you. Fany Gerson suggests that if you don’t have special popsicle molds you can use shot glasses, and that is precisely what I did. Keep your freezer stocked this summer with these beauties for a refreshing treat. Enjoy!

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

The Recipe: Strawberry Paletas

These paletas are 100% vegan and use only natural ingredients. I have made two versions, one with just strawberries and one with light coconut milk. They are just the right amount of sweet and they are bursting with chunks of strawberries.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Strawberry Paletas

5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 5 hours
Total Time: 5 hours 25 minutes
Servings: 8 paletas
Author: Dora Stone

Ingredients

  • 4 cups Strawberries, fresh, hulled, cut into quarters
  • 1/2 cup Sugar, granulated
  • 1/2 cup Cold water
  • 1 tbsp. Lemon juice, fresh

Instructions

  • Place strawberries in a large bowl and sprinkle sugar over them. Mix well. Let sit for 20 minutes.
  • Place strawberries in a medium sauce pot and add 1/2 cup of water and place over medium eat. Simmer softly for 5 minutes. Let mixture cool to room temperature.
  • Once the mixture is cool, place in a blender, add the lemon juice, and process to desired consistency. Your paletas can be chunky or smooth.
  • Pour into your molds, snap on the lids, and freeze for at least 5 hours.

Notes

If using shot glasses (like in the pictures) pour mixture into glasses and freeze for 1 - 2 hours. Insert popsicle sticks and freeze for 4 more hours. If your strawberries are not very sweet you can add 1/4 cup more of sugar. Recipe adapted from Fany Gerson’s book Paletas.
These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Strawberry Coconut Paletas

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Prep Time: 25 minutes
Cook Time: 5 hours
Total Time: 5 hours 25 minutes
Servings: 12 paletas
Author: Dora Stone

Ingredients

  • 4 cups Strawberries, fresh, hulled, cut into quarters
  • 1/2 cup Sugar, granulated
  • 1/2 cup Cold water
  • 1 cup Coconut milk, light, unsweetened
  • 1 tbsp. Lemon juice, fresh

Instructions

  • Place strawberries in a large bowl and sprinkle sugar over them. Mix well. Let sit for 20 minutes.
  • Place strawberries in a medium sauce pot and add 1/2 cup of water and place over medium eat. Simmer softly for 5 minutes. Let mixture cool to room temperature.
  • Once the mixture is cool, place in a blender, add lemon juice, coconut milk, and process to desired consistency. Your paletas can be chunky or smooth.
  • Pour into your molds, snap on the lids, and freeze for at least 5 hours.

Notes

If using shot glasses (like in the pictures) pour mixture into glasses and freeze for 1 - 2 hours. Insert popsicle sticks and freeze for 4 more hours. If your strawberries are not very sweet you can add 1/4 cup more of sugar. Recipe adapted from Fany Gerson’s book Paletas.

 

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