Here’s a no-churn version and a version for those with an ice cream maker.
🍋 Creamy Vegan Lemon Ice Cream (No-Churn)
🛒 Ingredients:
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2 cans (13.5 oz each) full-fat coconut milk (refrigerated overnight if possible)
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3/4 cup maple syrup or agave nectar
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1 tbsp lemon zest (from about 2 lemons)
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1/2 cup fresh lemon juice
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1/2 tsp vanilla extract
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Pinch of salt
Optional:
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1–2 tbsp vodka or lemon liqueur (helps prevent it from freezing too hard)
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1/2 cup coconut cream or cashew cream (for extra richness)
🧊 Instructions (No-Churn Method):
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Blend all ingredients in a blender until silky smooth.
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Taste and adjust:
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Add more lemon juice or zest for brightness.
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More sweetener if you like it less tart.
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Pour into a freezer-safe container.
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Freeze for 4–6 hours, stirring every hour or two (if you can) to help keep it creamy.
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Let sit at room temp for ~10 minutes before scooping if it’s very firm.
🍦 With Ice Cream Maker:
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Chill the mixture in the fridge for at least 2 hours.
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Churn in your machine according to manufacturer’s instructions (usually ~20–30 mins).
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Serve soft or transfer to a container and freeze 2–4 hours for a firmer texture.
✅ Texture Tips:
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Coconut milk gives you the creamiest base. Avoid low-fat versions.
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For a nut-based version, you can blend 1 cup soaked cashews with 1.5 cups water or almond milk to replace the coconut milk.
🍨 Fun Add-Ins (Optional):
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Crushed vegan graham crackers (for lemon pie vibes)
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Lavender (infused into the milk, then strained)
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Blueberry swirl (just fold in cooked berries before freezing)
Want a sorbet-style version or one made entirely nut-based (no coconut)? Let me know!
