Coconut Lemon Ice Cream Recipe
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!
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
Coconut milk: I typically use Aroy-D brand. Additives such as guar gum can affect ice cream texture, so it's best to avoid them.
Turmeric: I 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!), you won't taste it at all.
Serving: 1 = ½ cup, Calories: 386kcal, Carbohydrates: 40g, Protein: 3g, Fat: 27g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 25mg, Potassium: 334mg, Fiber: 1g, Sugar: 35g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 27mg, Iron: 4mg