By Elaine Gordon · Published: · Modified:
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Gluten-FreePaleoRefined Sugar-FreeVegan
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!
Homemade ice cream can sound daunting, as many assume it requires an expensive ice cream machine or simply too much effort. It certainly seems easier to just buy a pint from the grocery store and save yourself the trouble.
But do you know what's actually in some of the store-bought ice creams, including the vegan ones? Refined sugars, corn starch, gums, natural flavors and other ingredients I definitely do not recognize!
What if there was a way to make a healthier, super-creamy vegan ice cream that uses whole ingredients, is made in a blender and takes just 10 minutes of prep before popping in the freezer? This vegan lemon ice cream recipe is your answer!
I based this recipe off the filling used in my vegan lemon bars (a reader-favorite vegan dessert). Made using coconut cream, raw cashews, maple syrup, lemons, vanilla extract and salt, this lemon ice cream has the perfect texture and taste that will have you questioning whether you should ever buy from the grocery store again.
I initially posted this recipe on social media and it went viral. I received so many DMs telling me this is the best vegan ice cream recipe (thank you!) so I knew this had to get up on the blog ASAP!
Why You'll Love this Vegan Lemon Ice Cream
- Luxuriously creamy texture with a soft serve consistency
- Light and refreshing lemon flavor
- Nutritious - uses whole ingredients
- Easy no-churn recipe
- Accommodates most dietary restrictions: gluten-free, refined sugar-free, soy-free and peanut-free in addition to being vegan
Ingredients
This dairy-free ice cream recipe consists of just a handful of whole foods. See the recipe card at the bottom of the post for quantities.
- Coconut cream: This contributes to the creaminess and will not give it any coconut flavor. Coconut cream is the solid portion that comes from a can of full-fat coconut milk that has been refrigerated overnight. The coconut cream will naturally separate from the coconut water and float to the top, making it easy to scoop right out of the can.
- Raw cashews (soaked in advance): For best results, soak the cashews in advance. This ensures a creamier texture and will be less demanding on the blender.
- Maple syrup: This acts as a liquid sweetener to keep the ice cream free of refined sugars.
- Lemons: Of course! All of the flavor comes from the lemon zest and juice. No lemon extract here!
- Vanilla extract: Vanilla extract adds a hint of sweetness, but it also prevents ice crystals from forming as it contains alcohol which lowers the freezing point.
- Salt: A pinch of salt helps enhance all the flavors.
- A pinch of turmeric (optional for color): This is purely for aesthetics! The tiniest amount of turmeric will not affect the flavor but will give the ice cream a more vibrant yellow color.
How to Make Vegan Lemon Ice Cream
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).
Store leftover ice cream in the freezer for up to two weeks.
Recipe Tips
Don't skip soaking the cashews! Soaked cashews are a staple in vegan cooking. You can usually get away with skipping this step for cashew-based creams if you have a powerful enough high-speed blender. However, in this recipe it is imperative to get the base as creamy as possible for that perfect ice cream scoop. You can soak them overnight or use a quick-soak method to soften them up.
Make sure the coconut cream is solid. Refrigerating a can of unsweetened full fat coconut milk separates the cream from the water as well as solidifies the cream. If the cream is not solid (rare, but it does happen), it is a bad can and should not be used.
Do not swap out ingredients. I typically offer suggestions on how to modify recipes to accommodate those with dietary restrictions, but I do not recommend any substitutions in this recipe. Raw slivered blanched almonds may work in place of cashews, but I have not experimented with this and the quantities would likely need to be adjusted. My best guess is ¾ cup of raw blanched slivered almonds will work best here.
Serving Suggestions
Serve this vegan soft serve ice cream the same way you would any other type. Enjoy it in a cup or place one or two scoops into a cone.
If you want to make it a little more gourmet, top it with fresh mint, lemon zest or my vegan coconut whipped cream!
I hope you enjoy this homemade vegan ice cream recipe as much as I do! If you try it please leave a comment below or tag me onInstagramso I can see how your delicious ice cream turned out!
More Delicious No-Churn Ice Cream Recipes
Looking for more creamy ice cream flavors? Try any of these next time:
- No-Churn Vegan Chocolate Ice Cream
- No-Churn Vegan Chocolate Cherry Ice Cream
- No-Churn Vegan Vanilla Ice Cream
- No-Churn Vegan Mint Chocolate Chip Ice Cream
- No-Churn Vegan Chocolate Banana Ice Cream (nice cream)
Easy No-Churn Vegan Lemon Ice Cream
- 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
UnitsScale
- 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)
- ½ cup pure maple syrup
- 4 large juicy lemons, zested and juiced
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ¼ teaspoon turmeric (optional for color)
Instructions
- 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.
- Freeze.Pour the ice cream mixture into any freezer-safe container such as a loaf pan. Freeze overnight or until solid.
- Scoop and serve! Allowing the ice cream to sit at room temperature for about 10 minutes will soften it (similar to store-bought versions).
Equipment
Buy Now →Notes
Store leftover ice cream in the freezer for up to six weeks.
- Prep Time: 10
- Category: Dessert
- Method: Blender
- Cashews
- Lemon
- Spring
- Summer
- Birthday
- Cookout
- Gluten-Free
- Paleo
- Refined Sugar-Free
- Vegan
- Blender
- No-Bake
- Raw
- Easy
- Kid-Friendly
- Quick
Reader Interactions
Comments
Jezen says
It's vegan and the easiest icecream recipe one can make! Will definitely try this one! 👍🏻🍋 💙🌱
Reply
Elaine Gordon says
Thank you!
Reply
Ashlee Baskin says
Is there a sub for cashews? I’m allergic to them but not any other nuts. Thank you!
Reply
Elaine Gordon says
Yes, you can try 3/4 the amount of raw blanched slivered almonds. Not sliced almonds and not whole almonds. I hope that helps. Best, Elaine
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