Homemade Vegan Lemon Ice Cream
Dreamy, creamy, and full of sunshine!
Beat the heat with this refreshing Vegan Lemon Ice Cream — it’s silky smooth, bursting with zesty lemon flavor, and made with only simple plant-based ingredients!
Perfect for sunny afternoons, garden parties, or just a sweet treat to brighten your day!
Ingredients:
1 1/2 cups full-fat coconut milk
1/2 cup cashews (soaked for 2–4 hours)
1/2 cup maple syrup
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
A pinch of turmeric (for that golden color!) (optional)
Instructions:
Blend the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and turmeric (if using) in a blender until ultra-smooth and creamy.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
→ No ice cream maker? No worries! Just pour into a freezer-safe container and stir every 30 minutes for about 3 hours.
Freeze until firm and scoopable.
Garnish with extra lemon zest before serving for a pop of color and flavor!
Tips for the Creamiest Ice Cream:
Use full-fat coconut milk for the richest, creamiest texture!
Don’t skip soaking the cashews — it makes them super silky!
Love it extra tangy? Add a little more lemon zest!
Why You’ll Fall in Love with This Ice Cream:
100% dairy-free and vegan
Naturally sweetened with maple syrup
Refreshingly bright and citrusy
Creamy and scoopable straight from the freezer!
Scoop it high, smile wide, and enjoy every zesty, creamy bite!