Coconut Lemon Ice Cream
This post may contain affiliate links. Please read our disclosure policy.
This homemade coconut lemon ice cream is creamy, refreshing, and completely dairy-free. It’s naturally sweetened with honey and makes the most delightful treat on a hot day. It’s simple to make and uses just six ingredients!
Nothing says summer quite like a fresh cone enjoyed in the sunshine. In this homemade ice cream recipe, I combine two flavors I absolutely love — coconut and lemon — into a dreamy, refreshing treat that tastes like pure summer.
I use coconut milk to keep the ice cream extra creamy and naturally dairy-free, then add plenty of fresh lemon juice and zest so the citrus flavor really shines. A touch of honey balances the ice cream, giving it just the right amount of sweetness without overpowering the bright lemon notes.
To give the ice cream its beautiful yellow color, I add a pinch of turmeric. Don’t worry — as long as it’s mixed into the cold cream (not heated!), you won’t taste it at all. It’s the same little trick I use in my coconut lemon energy balls, and it works like a charm every time.
Pro tip: The fat in coconut milk tends to solidify and become grainy when frozen. By heating and blending the cream first, the ice cream stays super creamy after it’s frozen. You can try this trick with other coconut milk-based ice creams, too!
How to make no-churn ice cream
If you don’t have an ice cream maker, try the no-churn method. Pour the cold coconut cream mixture into a shallow baking dish and place it in the freezer. After half an hour, stir the cream. Continue freezing, then mix it every half hour until it is fully frozen. (Use a fork to scrape the ice cream once it really starts to freeze.) When the ice cream is frozen, scoop it and enjoy it right away, or cover it and store it in the freezer. You can read more about how to make no-churn ice cream here.
Coconut Lemon Ice Cream Recipe
Ingredients
Instructions
- Add the coconut milk, honey, lemon juice, lemon zest, and salt to a medium-sized pot over medium-high heat. Warm the coconut milk until it is almost simmering.2 cans additive-free coconut milk, ¾ cup honey, ⅔ cup fresh lemon juice, 2 tablespoon finely grated lemon zest, 1 pinch sea salt
- Carefully pour the warm cream into your blender. Start your blender on low speed then slowly increase the speed to high. Hold your hand over the lid to make sure that the steam from the cream doesn't pop the lid off. Blend on high for one minute then refrigerate until completely cold, at least 4 hours.
- Once the cream is cold, whisk in the turmeric.½ teaspoon turmeric
- Churn the ice cream until it resembles soft serve.
- Transfer the ice cream to a freezer-proof container (we like to use a loaf pan) and freeze until firm.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Thank you for the delicious recipe. It was easy it make, very flavorful and an excellent use of lemons that are abundant on my tree. I didn’t put the turmeric in as I couldn’t find mine but will do that next time. I did have to let my Cuisinart ice cream maker run about 25 or 30 minutes because it is a large recipe but it was worth it!
I’m so glad you enjoyed it! 😊 Having lemons from your own tree is such a treat — what a perfect way to use them. And yes, larger batches can take a little longer in the ice cream maker, but it sounds like it paid off. Thanks so much for making it and sharing your experience!
Can I use sugar instead of honey?
Yes, absolutely! You can use sugar instead of honey—just keep in mind it won’t add the same depth of flavor, but it’ll still be very tasty. Start with a slightly smaller amount and adjust to taste! 🍯➡️🍬
Would it work if the honey was substituted with maple syrup or agave?
While I haven’t tried it, I suspect it would work. Keep in mind that both of those options will effect the color and maple syrup will give it a maple-y flavor.
Do you need to heat it?? Can you skip that step and go straight to a food processor or blender?
Technically, yes you can. But the ice cream will have a bit of a gritty texture. If you’re ok with that, then go for it. But if you want the ice cream to be smooth, then you need to heat it.
When I’ve made ice cream with coconut milk, it turns really icy when frozen. Is that from the separation of the coconut cream and the coconut water that I always find in the coconut milk cans? If so, should I just use the coconut cream component and not the coconut water found in the tin?
The higher the fat content of the coconut, the creamier the ice cream will be. We look for cans with a minimum of 60% coconut extract and no thickeners – like guar gum. It will needs to sit at room temperature for a few minutes before serving, but it’s creamy.
Very easy and smooth, creamy. Delicious
Could Almond or oat milk be used instead of coconut milk?
No unfortunately not. Both of those options are low in fat and therefore would make icy ice cream.
what size ice cream maker? I’ve had problem in the past of over filling and it goes everywhere. Thanks
We use a 2-quart ice cream maker!
Hi Kristen! Love your blog!
Question: have you tried making it with less honey? 3/4 c sounds like it’ll be really sweet.
Thanks, Melissa! I originally tested the recipe with ½ cup of honey but found that it wasn’t sweet enough. If you’re worried that it will be too sweet for your taste, add less and then taste and add more if you want it sweeter. The recipe will still work if you use less honey.