Creamy homemade vegan lemon ice cream with bright citrus flavor. Moreover, it’s dairy-free, refreshing, and easy to make at home.
🛒 Ingredients (Serves 6)
- 2 cups full-fat coconut milk (chilled)
- ½ cup coconut cream
- ½ cup maple syrup or agave
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
🍨 How to Make Homemade Vegan Lemon Ice Cream
Step 1: Blend the Base
First, add coconut milk, coconut cream, maple syrup, lemon juice, zest, vanilla, and salt to a blender.
Then, blend until completely smooth.
Step 2: Chill
Next, pour the mixture into a freezer-safe container.
After that, freeze for 2–3 hours, stirring every 30 minutes for creaminess.
Step 3: Serve
Finally, scoop and serve once firm yet scoopable.
Then, garnish with lemon zest if desired.
⭐ Tips for Creamy Vegan Ice Cream
- Firstly, use full-fat coconut milk for richness.
- Moreover, chill the base before freezing.
- Additionally, stir regularly to avoid ice crystals.
- Finally, let soften 5 minutes before scooping.
🔄 Variations to Try
- No-Churn: Freeze directly without stirring
- Lemon Blueberry: Add swirled blueberry compote
- Sugar-Free: Use monk fruit or stevia
- Creamier: Add soaked cashews
- Lemon Coconut: Mix in toasted coconut flakes
💚 Health Benefits
Lemon is rich in vitamin C and antioxidants.
Moreover, coconut milk provides healthy fats for satiety.
Because this dessert is dairy-free, it’s easier to digest.
As a result, it’s a lighter frozen treat option.
🧒 Kid-Friendly Version
- Reduce lemon juice slightly
- Add vanilla wafer crumbs
- Serve as popsicles
- Sweeten a bit more for mild flavor
🥗 Nutrition Facts (Per Serving – Approx.)
- Calories: 210 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 14 g
- Fiber: 1 g
- Sugar: 16 g
- Sodium: 45 mg
