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Vegan lemon ice cream being held in an ice cream cone.

Easy No-Churn Vegan Lemon Ice Cream


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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 10 min (prep)
  • Yield: 8 1x
  • Diet: Vegan

Description

This easy vegan lemon ice cream is life-changing and exactly what you need this spring! Made in a blender using only 6 simple ingredients, this refreshing dessert is the perfect balance of creamy, sweet and tart. Just freeze overnight and enjoy!


Ingredients

Units Scale
  • 2, 13.5 ounce cans full-fat coconut milk, refrigerated overnight (in this recipe we are only using the solid white coconut cream portion of the can that floats to the top)
  • 2 cups raw cashews (soaked and drained in advance if possible)
  • 1/2 cup pure maple syrup
  • 4 large juicy lemons, zested and juiced
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric (optional for color)

Instructions

  1. Blend all ingredients. Add the coconut cream, soaked cashews, maple syrup, lemon zest, lemon juice, vanilla extract, salt and turmeric (if using) to a blender. Blend until smooth.
  2. Freeze. Pour the ice cream mixture into any freezer-safe container such as a loaf pan. Freeze overnight or until solid.
  3. Scoop and serve! Allowing the ice cream to sit at room temperature for about 10 minutes will soften it (similar to store-bought versions).

Notes

Store leftover ice cream in the freezer for up to six weeks.

  • Prep Time: 10
  • Category: Dessert
  • Method: Blender