Vegan Creamy Lemon Ice Cream
Indulge in a refreshing and dairy-free dessert with this Vegan Creamy Lemon Ice Cream, a luscious blend of zesty citrus flavor and velvety texture. Perfectly crafted using canned coconut milk, soaked cashews, a touch of maple syrup, and vibrant lemon juice and zest, this recipe delivers a creamy, tangy treat without any animal products. With just 40 minutes of prep time and an ice cream maker, you'll create a plant-based frozen delight that's perfect for summer or any time you crave a light and flavorful dessert. Serve it with a sprinkle of fresh lemon zest or a handful of berries for an extra burst of freshness in every bite. Whether you're vegan or simply love citrus, this easy homemade ice cream is a zesty, satisfying indulgence!
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Recipe Information
Ingredients
- 2 cups canned coconut milk
- 1 cup cashew nuts
- 3 tablespoons maple syrup
- 1 tablespoon lemon zest
- 0.5 cup lemon juice
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Instructions
Begin by soaking the cashew nuts: Place the cashews in a bowl and cover with warm water. Allow them to soak for 20-30 minutes to soften.
Drain the soaked cashews and place them in a high-speed blender.
Add the canned coconut milk, maple syrup, lemon zest, lemon juice, vanilla extract, and a pinch of salt to the blender.
Blend on high speed until the mixture is ultra-smooth and creamy, scraping down the sides as needed. This should take about 2-3 minutes.
Taste the mixture and adjust the sweetness by adding more maple syrup if desired.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes, until it resembles soft-serve ice cream.
Transfer the churned ice cream into a lidded container and smooth the top with a spatula.
Cover the ice cream with parchment paper or plastic wrap directly touching the surface to prevent ice crystals from forming, then seal with the container lid.
Freeze the ice cream for at least 3-4 hours, or until firm.
When ready to serve, let the ice cream sit at room temperature for a few minutes to slightly soften for easy scooping.
Enjoy your vegan creamy lemon ice cream topped with additional lemon zest or fresh berries if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 58.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2118 mg | 45% | |
*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.
