This homemade coconut lemon ice cream is creamy, refreshing, and completely dairy-free. It's naturally sweetened with honey and makes the most delightful healthy treat on a hot day. It's simple to make and uses just six ingredients!
Ingredients
2cansadditive-free coconut milk, see notes
¾ cuphoney
⅔ cup fresh lemon juice
2tablespoonfinely grated lemon zest
1pinchsea salt
½ teaspoonturmeric , for color - see notes
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
We use turmeric to make the ice cream a beautiful yellow color. Don't worry, as long as you add it to cold cream (not when it's hot!) then you won't taste it at all. We use the same trick in our coconut lemon energy balls.