There are few things as refreshing as a scoop of lemon ice cream on a hot day. The tart, bright flavour of lemons pairs beautifully with sweet summer berries, but this vegan homemade lemon ice cream is equally delightful on its own. I especially love it in summer, though lemons are available year-round, so you can enjoy this recipe any time.
My fondness for lemons began in childhood among my father’s citrus trees in Croatia. I loved the scent of lemon blossoms but couldn’t wait for the fruit to form. I would sit on the white stone wall around the house and watch tiny dark green marbles slowly grow into ripe lemons. Each year I eagerly picked them to make fresh lemonade, and over time lemons became a kitchen staple for me.
Today I try to keep lemons in the kitchen at all times. I add them to many dishes, but lemonade and ice cream are two of my favourite ways to celebrate their flavour. Fortunately, lemons are readily available in most places, so I can make this vegan lemon ice cream in my home in England whenever I like.
There are several ways to infuse lemon flavour into ice cream—extract, zest, or juice—but I prefer a balance of zest and freshly squeezed juice. The zest adds aroma and subtle intensity, while the fresh juice gives a clean, lively zing. If you use zest, you can leave it in the base for texture and flavour; sieving is only necessary if you want a perfectly white ice cream. I like mine snow white, so I strain out the zest, but keeping it is fine if you don’t mind flecks of yellow.
Whatever method you choose, the result is a bright, creamy lemon ice cream. If you prefer a sweeter, more kid-friendly version, increase the sugar by about 50 g (¼ cup) for a lemonade-like sweetness. This recipe produces a pronounced lemon flavour that’s both refreshing and indulgent.
Lemon Ice Cream
The Greedy Vegan
Pin Recipe
Ingredients
- 2 cans full fat coconut milk* can size: 400ml (13–15 oz)
- 100 g coconut sugar or sweetener of choice
- 1 tablespoon arrowroot powder
- 2 tablespoon lemon zest from unwaxed lemons
- 1 pinch salt
- 180 ml fresh lemon juice
Instructions
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Pour the coconut milk into a saucepan. Canned coconut milk often separates into a thick cream and watery liquid—this is normal. Whisk to combine until smooth.
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Measure about 125 ml (½ cup) of the coconut milk into a small bowl and whisk in the arrowroot powder until fully dissolved. This slurry will thicken the base when added back to the pan.
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Zest the lemons carefully, removing only the thin yellow layer. Avoid the white pith, which can make the ice cream bitter.
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Return the saucepan to low–medium heat and add the sugar, salt and lemon zest. Warm gently, stirring until the sugar dissolves. Heat until just warm—not boiling—and allow the zest to infuse for about 5 minutes.
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If you prefer a white ice cream, strain the mixture through a fine mesh sieve to remove the zest and return the liquid to the pan. Otherwise, skip the sieve and keep the zest for extra texture and aroma.
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Whisk the arrowroot-coconut mixture into the warm lemony milk. Increase heat to medium and whisk continuously until the mixture thickens—do not let it boil. Keep stirring and monitoring the heat.
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After 5–7 minutes the base should thicken; you can check by drawing a line across the back of a wooden spoon. Remove from heat and let cool.
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Chill the base in the fridge in a covered bowl. Stir occasionally while cooling to prevent a skin from forming, or cover the surface with plastic wrap. The base must be fully cold before churning.
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Just before churning, whisk the fresh lemon juice into the chilled base. Add the juice at the end to preserve its bright, fresh flavour and to avoid curdling. Process according to your ice cream maker’s instructions.
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Transfer the churned ice cream to a container, press a layer of wax or baking paper onto the surface to prevent ice crystals, and freeze for another 2 hours. Let the ice cream soften a few minutes before scooping. Serve with extra lemon zest, fresh berries or mint, or enjoy it plain.
Notes
**Covering the ice cream with wax or baking paper reduces ice crystals on the surface.
***Nutrition values are estimates based on the ingredients used.
Nutrition