Dairy Free Lemon Ice Cream is fresh, bright, and so creamy! This recipe comes together quickly, and you only need a few simple ingredients. It's the perfect treat for a hot summer day!
Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.
Jump to:
Why You'll Love This Recipe
If you have dietary restrictions like me, you will LOVE this homemade dairy-free Lemon Ice Cream recipe! It's fresh, bright, and sweet!
For best results I recommend using an ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
To give this ice cream a creamy texture, the base of this recipe is made with full fat coconut milk and raw cashews! With only a few simple ingredients, it's much healthier than store-bought ice cream.
If you love ice cream recipes like this, try my Dairy-Free Strawberry Ice Cream or my No Churn Blueberry Nice Cream!
🍴Ingredient Notes
- Full Fat Coconut Milk - This is one of my favorite dairy-free alternatives for heavy cream or regular dairy milk. (I use the one without guar gum.)
- Fresh Lemon - Instead of using lemon zest, this recipe uses the entire lemon. Cut into small pieces to measure accurately and make sure you remove all of the seeds.
- Coconut Sugar - Any granulated sugar will work. I love coconut sugar because it's unrefined!
- Fresh Squeezed Lemon Juice - The reason this ice cream tastes so fresh, is because it uses REAL lemons! To save time, I love this Lemon Juicer from amazon!
- Raw Cashews - Do not use roasted or salted cashews.
- Honey - You can also use Maple Syrup to make this recipe Vegan friendly.
- Vanilla Extract - To balance out the strong lemon flavor, I love adding in vanilla extract.
- Salt - A little salt goes a long way, even in sweet treats!
🍴Step by Step Instructions
Step 1: Prepare Lemons
Start by cutting the washed lemons into small pieces. Remove the stem or any spots on the peel. Then carefully pick out all of the seeds and measure out one cup.
Step 2: Blend Ice Cream Mixture
Next, add all ingredients into a high-powered blender. Blend the ice cream mixture on high until it's smooth and creamy. (About 1-2 minutes.)
Step 3: Churn Ice Cream
Pour the mixture into an ice cream maker and churn for 20-25 minutes.
Step 4: Chill Ice Cream
Transfer the ice cream mixture into a freezer-safe container and chill in the freezer until you're ready to enjoy!
Expert Tips
- If you don't have an ice cream machine, pour the ice cream mixture into a freezer safe container and freeze for about 4-6 hours or overnight.
- Make sure you roughly chop the lemon before measuring.
- Wash lemons thoroughly before cutting since you will use the peel. (Even if they're organic!)
- You can enjoy it right out of the ice cream maker, but for harder ice cream, transfer it into a container and freeze for 30-60 minutes.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 48 hours prior to making the ice cream.
- To save time, use a handheld lemon juicer!
Helpful Kitchen Tools
Ice Cream Maker
For this recipe, I used the Cuisinart Ice Cream Maker which works great! My husband and I have been using this ice cream maker for years.
You can use it for dairy-free ice cream or traditional dairy ice cream recipes.
Blender
To create a smooth and creamy consistency, I recommend using a high powdered blender.
I have the Vitamix A3300 Ascent Series Smart Blender and it's my most used appliance in the kitchen. It quickly purees the strawberries and makes the cashews completely undetectable.
Ice Cream Scooper
To achieve the perfect ice cream scoop, I suggest using an ice cream scooper instead of a spoon.
Ice Cream Topping Ideas
- Chopped Nuts
- Sprinkles
- Gluten-Free Cookies or Graham Crackers, Crumbled
- Fresh Strawberries or Blueberries
- Chocolate Chips or Cacao Nibs
- Chocolate Sauce - Melt chocolate chips with a little coconut oil to create your own chocolate sauce! (AKA magic shell!)
- Coconut Whipped Cream - My homemade recipe is so easy!
How to store leftovers
Store leftover ice cream in an airtight container in the freezer.
Leave the ice cream at room temperature for about 10-15 minutes before serving.
More Ice Cream Recipes!
After you make this Dairy-Free Lemon Ice Cream, make sure to leave a comment & rate the recipe!
Recipe Card
Dairy-Free Lemon Ice Cream Recipe
Equipment
- 1 Ice Cream Maker I used the Cuisinart 1.5 Quart Ice Cream Maker.
- 1 High Speed Blender I use my Vitamix!
Ingredients
- 13.5 Ounces Full Fat Coconut Milk
- 1 Cup Fresh Lemon, Diced with Peel Cut the lemon into small pieces and remove all of the seeds.
- 1 Cup Coconut Sugar Any granulated sugar will work.
- ½ Cup Fresh Squeezed Lemon Juice
- ½ Cup Raw Cashews
- 3 Tablespoons Honey You can also use Maple Syrup to make this recipe Vegan friendly.
- 3 Teaspoons Vanilla Extract
- ½ Teaspoon Salt
Instructions
- Start by cutting the washed lemons into small pieces. Remove the stem or any spots on the peel. Then carefully pick out all of the seeds and measure out one cup.
- Next, add all ingredients into a high-speed blender. Blend the ice cream mixture on high until it's smooth and creamy. (About 1-2 minutes.)
- Pour the mixture into an ice cream maker and churn for 20-25 minutes.
- Transfer the ice cream mixture into a freezer safe storage container and chill in the freezer until you're ready to enjoy!
Notes
Expert Tips
- If you don't have an ice cream machine, pour the ice cream mixture into a freezer safe container and freeze for about 4-6 hours or overnight.
- Make sure you roughly chop the lemon before measuring.
- Wash lemons thoroughly before cutting since you will use the peel. (Even if they're organic!)
- You can enjoy it right out of the ice cream maker, but for harder ice cream, transfer it into a container and freeze for 30-60 minutes.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 48 hours prior to making the ice cream.
- To save time, use a handheld lemon juicer!
How to Store Leftovers
Store leftover ice cream in an airtight container in the freezer. Leave the ice cream at room temperature for about 10-15 minutes before serving. **See full post for more information and step by step photos!Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Comments
No Comments