Dairy-Free Lemon Ice Cream Recipe
Dairy Free Lemon Ice Cream is fresh, bright, and so creamy! It comes together quickly, and you only need a few simple ingredients to make it.
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!