Dairy-Free Creamy Lemon Ice Cream
Indulge in the luscious, zesty flavors of this Dairy-Free Creamy Lemon Ice Cream—a vegan twist on a classic dessert that's perfect for warm-weather days or anytime you crave a bright, refreshing treat. Made with rich, full-fat coconut milk and naturally sweetened with agave syrup, this recipe is both indulgent and health-conscious. Freshly squeezed lemon juice and vibrant lemon zest create a tangy citrus burst, perfectly balanced by a hint of vanilla. Thickened with a simple cornstarch slurry, this ice cream achieves a dreamy, creamy texture without the need for dairy. With no eggs or refined sugars, this easy-to-make recipe is an allergen-friendly delight that can be prepared in just 15 minutes of active time. Strain and churn for silky smoothness, freeze to perfection, and savor each spoonful of this light yet decadent treat. Perfect for vegans, those with lactose intolerance, or anyone seeking a refreshing and creamy summertime dessert!
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Recipe Information
Ingredients
- 2 cans (13.5 oz each) Coconut milk (full-fat)
- 0.5 cup Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest
- 0.75 cup Agave syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Chill the coconut milk cans in the refrigerator overnight to help the cream separate from the liquid.
In a small bowl, mix the cornstarch and water to make a slurry. Set aside.
Open the coconut milk cans and scoop out the thick cream, discarding the watery liquid, into a medium saucepan.
Place the saucepan over medium heat. Add lemon juice, lemon zest, agave syrup, vanilla extract, and salt. Stir to combine.
Bring the mixture to a gentle simmer, stirring occasionally.
Once simmering, add the cornstarch slurry and stir constantly until the mixture thickens slightly, about 3-5 minutes.
Remove the saucepan from heat and let the mixture cool to room temperature.
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or zest for a smoother texture.
Cover the bowl and chill in the refrigerator for at least 4 hours or until thoroughly cold.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream into a freezer-safe container. Cover with a lid or plastic wrap and freeze for at least 2 hours for a firmer texture.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve and enjoy!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 127.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
