As the weather gets warms and it’s too hot to turn on an oven or use any kitchen appliance, it’s a perfect time to make a sweet treat.
Making creamy lemon nice cream (no-churn and just using your freezer) has never been easier.
- This lemon nice cream is…
- How to make it
- Tips to soften lemon nice cream
- How to make it without bananas
- More lemon recipes you will love
I was given a bag of lemons (life literally gave me lemons) so I had to think quick.
My first reaction was to make my Lemon Blueberry Cheesecake Cookies . ..but I had recently made a batch of cookies so I really did need more lying around the kitchen ya know?!
Then I was reeeaaallly craving these Lemon Soufflé Pancakes but settled for cereal instead. Lameeee.
The result of the big bag of lemons was a delicious Shrimp Scampi , Lemon Poppyseed Scones , Lemon Poppy Seed Muffins/Bread , and this lemon ice cream of course.
This lemon ice cream is
- Creamy
- Super lemony
- No-churn
- Tangy
- Tastes like lemonade
- Perfect for lemon lovers
- Contains no heavy cream
- Vegetarian and Vegan
How to make lemon ice cream at home:
- Place your loaf pan in the freezer to get cold.
- In a powerful blender (I use my Vitamix), blast the coconut cream and coconut oil on high under blended.
- Then add in the frozen bananas, lemon juice and lemon zest and blend again for another 30 seconds using the tamper to guide the fruit through the blades until smooth, but still frozen.
- If you want to add a few drops of yellow food dye to give it more of a lemony look you can as well, and process for 20 more seconds to incorporate.
- You’ll place the “ice cream” mixture in the loaf pan from the freezer, cover with foil, and freeze for at least 2 hours or until completely firm.
- If the ice cream is too hard (if frozen overnight), leave it on the kitchen counter for 5-10 minutes before scooping and serving!
Tip to soften lemon ice cream:
This lemon ice cream is so delicious, soft and creamy but once left in the freezer for more than 4 hours it tends to get hard and difficult to scoop.
My tip: put the ice cream in single-serving containers so you don’t have to wait so long for all of it to soften!
How to makewithout bananas
Don’t like bananas? No problem!
Follow this slightly modified recipe:
Whisk together the lemon zest and juice, 1 cup granulated white sugar or 1 cup pitted dates, and 1/4 tsp. salt in a large bowl.
Whisk together the coconut cream and 1 cup whole milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
Pour the mixture into the pan and follow the same directions of freezing.
This recipe is fun to make with your kids or to have on hand for a sweet treat!
More recipes you will love:
- Greek yogurt strawberry scones
- Lemon Poppyseed Muffins
- Lemon Blueberry Cookies
- Lemon Poppyseed Scones
- Lemon Poppyseed Dressing
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PIN THIS LEMON ICE CREAM RECIPE FOR LATER!
Lemon Nice Cream
Equipment
- Loaf Pan
- Blender
- Citrus Juicer/Wooden Reamer
- Zester
Ingredients
- 1, 13.5 oz. can coconut cream
- 1 Tbsp. coconut oil, melted
- 4 large bananas, mashed
- 1/3 cup lemon juice
- 1 lemon, zest
Instructions
- Place your loaf pan in the freezer to get cold.
- In a powerful blender (I use my Vitamix), blast the coconut cream and coconut oil on high under blended.
- Then add in the frozen bananas, lemon juice and lemon zest and blend again for another 30 seconds using the tamper to guide the fruit through the blades until smooth, but still frozen. (If your mixture isn’t blended, you can add in 1 Tbsp. of almond milk at a time to thin out just a little).
- Place the “ice cream” mixture in the loaf pan from the freezer, cover with foil, and freeze for at least 2 hours or until completely firm. If the ice cream is too hard (if frozen overnight), leave it on the kitchen counter for 5-10 minutes before scooping and serving!
