Vegan Creamy Lemon Ice Cream
Indulge in the tangy, refreshing delight of Vegan Creamy Lemon Ice Cream, a luscious dairy-free dessert that’s as smooth as it is satisfying. Made with a dreamy blend of canned coconut milk and soaked cashews, this recipe delivers a rich and velvety texture without a drop of dairy. The bold citrus flavor comes from fresh lemon juice and fragrant zest, perfectly balanced with a touch of natural sweetness from maple syrup and a hint of vanilla. Quick to prepare and churned to perfection in an ice cream maker, this plant-based treat is perfect for summer gatherings or as a zesty conclusion to any meal. Serve it with a sprinkle of extra lemon zest or a handful of fresh berries for an irresistible burst of flavor. Enjoy this easy, wholesome, and utterly creamy lemon ice cream that’s both vegan and gluten-free!
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Ingredients
- 2 cups canned coconut milk
- 1 cup cashew nuts
- 3 tablespoons maple syrup
- 1 tablespoon lemon zest
- 0.5 cup lemon juice
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Directions
Step 1
Begin by soaking the cashew nuts: Place the cashews in a bowl and cover with warm water. Allow them to soak for 20-30 minutes to soften.
Step 2
Drain the soaked cashews and place them in a high-speed blender.
Step 3
Add the canned coconut milk, maple syrup, lemon zest, lemon juice, vanilla extract, and a pinch of salt to the blender.
Step 4
Blend on high speed until the mixture is ultra-smooth and creamy, scraping down the sides as needed. This should take about 2-3 minutes.
Step 5
Taste the mixture and adjust the sweetness by adding more maple syrup if desired.
Step 6
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes, until it resembles soft-serve ice cream.
Step 7
Transfer the churned ice cream into a lidded container and smooth the top with a spatula.
Step 8
Cover the ice cream with parchment paper or plastic wrap directly touching the surface to prevent ice crystals from forming, then seal with the container lid.
Step 9
Freeze the ice cream for at least 3-4 hours, or until firm.
Step 10
When ready to serve, let the ice cream sit at room temperature for a few minutes to slightly soften for easy scooping.
Step 11
Enjoy your vegan creamy lemon ice cream topped with additional lemon zest or fresh berries if desired.
Nutrition Facts
| Serving size | (793.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2086.4 |
| Total Fat 179.4g | 0% |
| Saturated Fat 113.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1094.3mg | 0% |
| Total Carbohydrate 123.9g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 64.8g | |
| Protein 31.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 161.4mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 2190.0mg | 0% |
Source of Calories