If you’ve ever dreamed of a dessert that bursts with bright, zesty flavor while being completely plant-based, then this Vegan Lemon Ice Cream Recipe is about to become your new obsession. Creamy, tangy, and refreshingly light, this ice cream marries the lusciousness of coconut milk with the vibrant zing of homemade vegan lemon curd, making each bite a perfect balance of smooth texture and citrus sparkle. Whether it’s a warm summer day or you simply want a cheerful treat, this recipe promises to satisfy your craving without missing any of the indulgence.
Ingredients You’ll Need
To get this delightful Vegan Lemon Ice Cream Recipe just right, you only need a handful of simple ingredients. Each one plays a key role in creating its luscious texture, creamy consistency, and that unmistakable lemon punch.
- Vegan lemon curd: The star of the show, offering fresh citrus brightness and a velvety base.
- Full-fat canned coconut milk (700g, chilled): Adds richness and a smooth, creamy texture without dairy.
- Vegan condensed milk (250g): Brings sweetness and binds everything together beautifully.
- Limoncello or vodka (40 ml): Enhances the lemon flavor and keeps the ice cream silky and scoopable.
How to Make Vegan Lemon Ice Cream Recipe
Step 1: Freeze Your Ice Cream Bowl
The first thing you want to do is prepare your ice cream machine by freezing the bowl for at least 12 to 24 hours beforehand. This step is crucial because it ensures your mixture freezes evenly and quickly, giving you that luscious, creamy texture we all crave.
Step 2: Prepare the Vegan Lemon Curd
Make a batch of vegan lemon curd as the foundation for this recipe. Once the curd is ready, chill it completely in the fridge for at least an hour to firm up and deepen the flavors; overnight is even better if you have the time. Don’t forget to set aside half a cup (around 200 grams) in a separate container or piping bag—this little reserve will be your secret weapon for layering luscious lemon swirls at the end.
Step 3: Blend the Base
Pop the remaining lemon curd into a high-speed blender along with the chilled coconut milk, vegan condensed milk, and limoncello. Blend these together for a couple of minutes until you get a perfectly smooth and creamy mixture. This step ensures every spoonful is evenly infused with that signature tangy-sweet flavor.
Step 4: Churn the Ice Cream
Transfer your luscious lemon blend into the frozen bowl of your ice cream machine. Follow the manufacturer’s instructions—usually between 25 and 40 minutes of churning—to transform the mixture into thick, creamy ice cream. You’ll know it’s done when it clings to the machine’s churn arm and boasts a satisfyingly thick texture.
Step 5: Freeze and Layer
Immediately transfer the beautifully churned ice cream to a loaf pan or sealable container. Using the reserved lemon curd, pipe or spoon it across the top for a bright, flavorful swirl. Cover tightly with a sheet of parchment paper to prevent ice crystals and freeze for 3 to 4 hours until firm. If you’re craving soft serve, you can dive right in straight from the machine.
Step 6: Storage Tips
After it’s firmed up, store your ice cream in an airtight container or sealed loaf pan wrapped with plastic wrap. For the best taste and texture, enjoy it within 2 to 3 weeks. When ready to serve, let it sit at room temperature for about 5 to 10 minutes to soften slightly for perfect scoops.
How to Serve Vegan Lemon Ice Cream Recipe
Garnishes
Enhance this bright lemon treat with a few simple garnishes that add texture and style. Try topping it with fresh mint leaves for an herbal lift, a sprinkle of toasted coconut flakes for crunch, or even candied lemon zest to double down on citrusy pop. These small touches make every scoop Instagram-worthy and extra special.
Side Dishes
This Vegan Lemon Ice Cream Recipe pairs beautifully with light desserts like berry compote, vegan shortbread cookies, or a fresh fruit salad. The creamy, tangy ice cream cuts through richer sweets too, such as dark chocolate brownies or spiced vegan cake, balancing flavors and cleansing the palate for another refreshing bite.
Creative Ways to Present
Want to wow your guests? Serve scoops of this vegan lemon ice cream inside hollowed-out lemon halves or atop vegan lemon bars for a double citrus delight. You can even layer it in parfait glasses with granola and fresh berries for a stunning, layered dessert that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Vegan Lemon Ice Cream Recipe, make sure to keep it in a sealed airtight container to prevent freezer burn or absorbing other odors. Properly stored, it stays fresh and delicious for up to 3 weeks, making it a perfect make-ahead treat for whenever the citrus craving hits.
Freezing
This ice cream freezes wonderfully thanks to the coconut milk base and the small amount of alcohol. For the best texture, lay a sheet of parchment directly on top before sealing the container to avoid ice crystals. When frozen solid, it maintains its creamy mouthfeel rather than becoming icy or hard.
Reheating
One of the joys of homemade ice cream is no reheating needed—but be sure to let your frozen lemon ice cream sit out at room temperature for 5 to 10 minutes before scooping, which makes serving easier and results in perfect, creamy spoonfuls every time.
FAQs
Can I make this Vegan Lemon Ice Cream Recipe without an ice cream machine?
Yes! While an ice cream machine makes the texture smoother, you can still make it by freezing the mixture in a shallow container and stirring vigorously every 30 minutes until creamy. It takes longer but still delivers delicious results.
What if I don’t have limoncello or vodka?
If you don’t have alcohol on hand, you can omit it altogether. The ice cream will still taste fantastic but might freeze a bit harder. Adding a tablespoon of lemon juice or a splash of non-alcoholic limoncello alternative can help preserve texture and flavor.
Is this recipe customizable with other citrus flavors?
Absolutely! You can swap lemon curd for lime or orange curd for a unique twist. Just make sure to adjust the sweetness to balance the natural tartness of each fruit for the best results.
How can I make the vegan lemon curd ahead of time?
Vegan lemon curd can be made a day or two in advance. Keep it tightly covered in the fridge until you’re ready to use it. This also gives the flavors time to deepen, making your ice cream even more flavorful.
What are some vegan alternatives for condensed milk if I can’t find it?
You can make homemade vegan condensed milk using coconut milk and sugar simmered until thickened or purchase store-bought versions made from oat or soy. Both work well to provide sweetness and the right consistency.
Final Thoughts
Making this Vegan Lemon Ice Cream Recipe is like capturing a burst of sunshine in a bowl. It’s incredibly satisfying to create an indulgent dessert that’s vibrant, creamy, and entirely plant-based. Give it a try—you might just find your new favorite frozen treat that everyone will be asking you to make again and again!
Print
Vegan Lemon Ice Cream Recipe
- Prep Time: 15 minutes (plus freezing bowl 12-24 hours and lemon curd cooling 1 hour to overnight)
- Cook Time: 30-40 minutes (churning time)
- Total Time: Approximately 5 hours (including freezing time after churning)
- Yield: 11 servings
- Category: Dessert
- Method: Ice Cream Maker (Churning)
- Cuisine: Vegan
- Diet: Vegan
Description
This refreshing Vegan Lemon Ice Cream features a creamy blend of coconut milk, vegan condensed milk, and tangy lemon curd, enhanced with a splash of limoncello. Perfectly churned into a smooth, dairy-free treat, it offers a vibrant citrus flavor with a creamy texture that’s ideal for summer indulgence or a light dessert.
Ingredients
Lemon Curd
- 1 batch vegan lemon curd (see note 1)
Ice Cream Base
- 700 g chilled full-fat canned coconut milk
- 250 g vegan condensed milk
- 40 ml limoncello (or vodka, see note 4)
Instructions
- Freeze Ice Cream Bowl: Freeze the ice cream bowl from your ice cream machine at least 12-24 hours ahead of making the recipe to ensure it is properly chilled for churning.
- Prepare Lemon Curd: Make a batch of vegan lemon curd and allow it to cool completely in the fridge for at least one hour, or overnight for best results. Separate out half a cup (200g) of the lemon curd, transfer it to a piping bag or jar, and refrigerate for later use as a topping.
- Blend Ingredients: In a high-speed blender, combine the remaining lemon curd with the chilled coconut milk, vegan condensed milk, and limoncello. Blend for a couple of minutes until the mixture is smooth and creamy.
- Churn the Ice Cream: Pour the blended mixture into the frozen bowl of your ice cream maker and churn according to the manufacturer’s instructions, usually between 25 to 40 minutes. The ice cream is ready when it becomes very thick and clings to the arm of the machine.
- Freeze and Finish: Transfer the churned ice cream into a loaf pan or sealable container. Pipe the reserved lemon curd over the top of the ice cream. Cover tightly with a sheet of parchment paper and freeze for 3-4 hours until solid. For a soft-serve style, you can serve the ice cream directly from the machine.
- Storage and Serving: Store the ice cream in an airtight container or covered loaf pan inside the freezer. For the best texture and flavor, consume within 2-3 weeks. Before serving, allow the ice cream to sit at room temperature for 5-10 minutes to soften for perfect scooping.
Notes
- Note 1: Vegan lemon curd can be prepared using lemon juice, zest, sugar, cornstarch, plant milk, and a vegan butter substitute. Refrigerate overnight for best consistency.
- Note 4: Limoncello adds an extra layer of lemon flavor and helps keep the ice cream smooth. Vodka can be substituted, or omitted entirely for a non-alcoholic version.
