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
Scale
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.
