Coconut Lime Peach Sherbet
BY Brimly.June 28, 2026
Photo By Editors @ the Brimly Test Kitchen
easy TaskPREP: 10 minGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
This recipe marks the final recipe of our Ice Cream Month, and I honestly couldn't think of a better way to wrap things up. While we've shared several ice cream recipes throughout the month, I also wanted to create something for anyone who may have a difficult time with dairy or simply wanted a frozen dessert that felt a little lighter and more refreshing.
That's exactly where this Coconut Peach Ice Cream comes in.
I'm really excited about this one because it's dairy-free, gluten-free, soy-free, and gum-free, while still feeling every bit as satisfying as a bowl of ice cream should. The base is made with coconut milk, maple syrup, honey, fresh lime zest, lime juice, vanilla extract, and a pinch of salt. Once it's churned, it's topped with toasted coconut flakes and diced peaches, which turned out to be one of my favorite combinations from this entire month of recipe testing.
What makes this recipe especially special to me is how simple it is. There are no complicated ingredients, no cooking required, and very little hands-on work, yet the result is something that feels bright, refreshing, and incredibly satisfying. The coconut milk gives it a rich and creamy texture, while the lime adds just enough freshness to keep everything balanced. Coconut and lime are one of those pairings that just work, and the peaches on top bring a little extra sweetness that ties everything together.
I also love how approachable this recipe is. During testing, I used homemade coconut milk because I wanted to avoid the gums that are often found in canned coconut milk. If you have a nut milk maker at home, it's a great option and surprisingly easy to make yourself. That said, if you'd rather use canned coconut milk, go right ahead. It works beautifully too, and you'll still end up with a delicious frozen dessert.
Perhaps the thing I enjoyed most about this recipe was how refreshing it felt. It's the kind of dessert that's perfect after a long summer day, but honestly, if you're craving something cold and creamy in the middle of winter, I'm certainly not going to stop you. Some recipes are seasonal, and some recipes are simply delicious any time of year.
Lessons Learned
One of the biggest lessons I learned while testing this recipe is that it melts fairly quickly. Because of that, I recommend having your bowls, toppings, and camera ready before serving. Once it's scooped, it's best enjoyed right away.
Another thing I learned is that a little lime goes a long way. The lime is what gives this dessert its bright, refreshing flavor, but it's easy to overdo it if you're working with particularly large or juicy limes. I found that small to medium-sized limes worked best and provided just the right balance of flavor without overpowering the coconut.
I was also pleasantly surprised by how well homemade coconut milk worked in this recipe. The flavor felt incredibly clean, and the finished ice cream had a wonderful texture once churned. It was one of those moments where a simple ingredient ended up making a bigger difference than I expected.
How to Make It Your Own
One of my favorite things about this recipe is how easy it is to customize.
While I topped mine with toasted coconut flakes and diced peaches, there are plenty of other options that would work beautifully here. Mango, strawberries, blueberries, raspberries, or even a mix of seasonal fruit would all be delicious.
You can also adjust the sweeteners to suit your preferences. If you'd rather use all maple syrup, go for it. If you're a fan of honey, you can lean more heavily in that direction as well. The recipe is flexible enough to handle a little experimentation.
You could even switch the lime for lemon if that's what you have on hand. It changes the flavor slightly, but still creates a bright and refreshing frozen dessert.
Pro Tip: If you don't own an ice cream machine, freeze the mixture in silicone ice cube trays until solid, then blend the cubes in a high-powered blender or food processor until smooth and creamy. It's a simple alternative that still produces a wonderfully refreshing dessert.
Summary Notes:
This Coconut Peach Ice Cream is dairy-free, gluten-free, soy-free, and gum-free, made with simple ingredients, requires no cooking, and can be made with either homemade or canned coconut milk. It's bright, refreshing, easy to customize, and topped with toasted coconut flakes and fresh peaches for the perfect summertime finish.
Tried it? Let us know how it went in the comments below.
At Brimly, we take pride in presenting you with the finest products that our editors independently handpicked. In the spirit of transparency, we want you to know that we may earn an affiliate commission when you purchase something through the retail links below.
Essentials you’ll need:
view:LISTENIngredients
1½ cups coconut milk
¼ cup maple syrup
1 tbsp honey
zest of 2 limes
juice of 2 limes
⅛ tsp fine sea salt
1 tsp vanilla extract
¼ cup coconut flakes, toasted
½ cup diced peaches
Recipe Steps
Step 1
Add the coconut milk, maple syrup, honey, lime zest, lime juice, salt, and vanilla extract to a mixing bowl or blender. Whisk or blend until completely combined.
Step 2
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.
Step 3
Serve immediately for a softer texture, or transfer to a freezer-safe container and freeze for 2 to 4 hours for a firmer scoop.
Step 4
Top with toasted coconut flakes and diced peaches before serving. Serve and enjoy.
Note: If you do not have an ice cream machine, pour the mixture into silicone ice cube trays and freeze until solid, about 4 to 8 hours.
Transfer the frozen cubes to a high-powered blender or food processor and blend until smooth and creamy. Scoop into bowls and top with toasted coconut flakes and diced peaches before serving.
Storage:
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Because this recipe is made without dairy and relies on coconut milk for its creamy texture, it will firm up quite a bit after being frozen.
More From Brimly.
by Brimly kitchen
by Brimly kitchen
by Brimly kitchen
by Brimly kitchen
$10.95 AT AMAZON