Coconut Lemon Ice Cream Recipe
User Reviews
4.9
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Prep Time
10 mins
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Additional Time
4 hrs 20 mins
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Total Time
4 hrs 30 mins
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Servings
6 servings
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Calories
386 kcal
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Course
Dessert
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Cuisine
North American
Coconut Lemon Ice Cream Recipe
Description
The Coconut Lemon Ice Cream Recipe starts with additive-free coconut milk combined with honey, fresh lemon juice, lemon zest, and a pinch of sea salt warmed together to meld the flavors. The warm mixture is blended carefully to integrate air and smoothness, then chilled thoroughly to prepare for churning.
Before churning, turmeric is whisked in to provide a natural yellow hue without altering the flavor, as it is added only after cooling. The ice cream is churned until reaching a soft-serve consistency and then frozen until firm. The resulting texture is creamy yet light, with a bright citrus tang balancing the richness of coconut milk. The use of natural ingredients avoids dairy, making this suitable for those avoiding milk-based ice creams.
This frozen dessert stands out when served as a palate-cleansing treat or as a complement to tropical or citrus-flavored meals. Its color and refreshing flavor can enhance summer gatherings or light dessert options.
Ingredients
- 2 cans coconut milk see notes, additive-free
- ¾ cup honey
- ⅔ cup lemon juice fresh
- 2 tablespoon lemon finely grated zest
- 1 pinch salt sea salt
- ½ teaspoon Turmeric 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.
- 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.
- 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
- Turmeric is used solely to color the ice cream yellow and should be added to cold, not hot, mixture to avoid affecting taste.
- Choosing additive-free coconut milk ensures a clean, natural flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1 = ½ cup | |
| Calories | 386kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 25mg | 1% |
| Potassium | 334mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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