Dairy-Free Creamy Lemon Ice Cream
Indulge in the zesty, refreshing goodness of Dairy-Free Creamy Lemon Ice Cream, a plant-based dessert that’s as luscious as it is simple to make! Crafted with rich, full-fat coconut milk and brightened by freshly squeezed lemon juice and zest, this recipe delivers a velvety texture and a vibrant citrus flavor that’s perfect for warm days or a guilt-free treat. Sweetened naturally with agave syrup and thickened with a cornstarch slurry, it’s free of dairy but packed with creamy decadence. The mixture is gently simmered and then chilled to perfection before being churned for a silky, scoopable finish. Whether you’re dairy-free or simply love a lemony twist, this homemade ice cream is a must-try! Serve it straight from the freezer or let it soften for a few minutes for the ultimate melt-in-your-mouth experience.
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Ingredients
- 2 cans (13.5 oz each) Coconut milk (full-fat)
- 0.5 cup Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest
- 0.75 cup Agave syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Directions
Step 1
Chill the coconut milk cans in the refrigerator overnight to help the cream separate from the liquid.
Step 2
In a small bowl, mix the cornstarch and water to make a slurry. Set aside.
Step 3
Open the coconut milk cans and scoop out the thick cream, discarding the watery liquid, into a medium saucepan.
Step 4
Place the saucepan over medium heat. Add lemon juice, lemon zest, agave syrup, vanilla extract, and salt. Stir to combine.
Step 5
Bring the mixture to a gentle simmer, stirring occasionally.
Step 6
Once simmering, add the cornstarch slurry and stir constantly until the mixture thickens slightly, about 3-5 minutes.
Step 7
Remove the saucepan from heat and let the mixture cool to room temperature.
Step 8
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or zest for a smoother texture.
Step 9
Cover the bowl and chill in the refrigerator for at least 4 hours or until thoroughly cold.
Step 10
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 11
Transfer the churned ice cream into a freezer-safe container. Cover with a lid or plastic wrap and freeze for at least 2 hours for a firmer texture.
Step 12
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve and enjoy!
Nutrition Facts
| Serving size | (417.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 796.2 |
| Total Fat 14.5g | 0% |
| Saturated Fat 12.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 609.6mg | 0% |
| Total Carbohydrate 167.1g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 127.3g | |
| Protein 2.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 50.6mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 325.6mg | 0% |
Source of Calories