I was given a bag of lemons (life literally gave me lemons) so I had to think quick.
My first reaction was to make my Lemon Blueberry Cheesecake Cookies...but I had recently made a batch of cookies so I really did need more lying around the kitchen ya know?!
Then I was reeeaaallly craving these Lemon Soufflé Pancakes but settled for cereal instead. Lameeee.
In a powerful blender (I use my Vitamix), blast the coconut cream and coconut oil on high under blended.
Then add in the frozen bananas, lemon juice and lemon zest and blend again for another 30 seconds using the tamper to guide the fruit through the blades until smooth, but still frozen.
If you want to add a few drops of yellow food dye to give it more of a lemony look you can as well, and process for 20 more seconds to incorporate.
You’ll place the “ice cream” mixture in the loaf pan from the freezer, cover with foil, and freeze for at least 2 hours or until completely firm.
If the ice cream is too hard (if frozen overnight), leave it on the kitchen counter for 5-10 minutes before scooping and serving!
Tip to soften lemon ice cream:
This lemon ice cream is so delicious, soft and creamy but once left in the freezer for more than 4 hours it tends to get hard and difficult to scoop.
My tip: put the ice cream in single-serving containers so you don’t have to wait so long for all of it to soften!
How to make without bananas
Don’t like bananas? No problem!
Follow this slightly modified recipe:
Whisk together the lemon zest and juice, 1 cup granulated white sugar or 1 cup pitted dates, and 1/4 tsp. salt in a large bowl.
Whisk together the coconut cream and 1 cup whole milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
Pour the mixture into the pan and follow the same directions of freezing.
This recipe is fun to make with your kids or to have on hand for a sweet treat!
Have you made homemade no churn ice cream before?! Let me know in the comments below!
In a powerful blender (I use my Vitamix), blast the coconut cream and coconut oil on high under blended.
Then add in the frozen bananas, lemon juice and lemon zest and blend again for another 30 seconds using the tamper to guide the fruit through the blades until smooth, but still frozen. (If your mixture isn't blended, you can add in 1 Tbsp. of almond milk at a time to thin out just a little).
Place the "ice cream" mixture in the loaf pan from the freezer, cover with foil, and freeze for at least 2 hours or until completely firm. If the ice cream is too hard (if frozen overnight), leave it on the kitchen counter for 5-10 minutes before scooping and serving!
Video
Notes
If you want to add a few drops of yellow food dye to give it more of a lemony look you can as well, and process for 20 more seconds to incorporate.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
This has my name written all over it!! I make a traditional (heavy cream) lemon ice cream and it’s one of my favorites, so I know I’d love this, using banana is genius 🙂
I made this last night and it tastes amazing!! Thank you! I used fresh lemon juice and added bit more sweetner. Perfection!
Hi Mari! Aw I am so glad. Thank you SO much! xo, Tawnie
This ice cream sounds incredible! The photos have my mouth watering!!
It’s a perfect Spring/Summer treat, thank you so so much!!
Perfection! This looks and sounds super delicious ???? me and my family are big lemon lovers. So guess what will be try this soon
Yay! I hope you all love it – thank you!!
I need to make this, I love lemon & ice cream. Also, I’m totally obsessed with your 3 cone photo. It’s gorgeous
Mmm there’s something so refreshing about lemon ice cream. I’ll definitely be making this once it warms up here!
It’s still a little chilly and rainy here too! Thank you!!
This has my name written all over it!! I make a traditional (heavy cream) lemon ice cream and it’s one of my favorites, so I know I’d love this, using banana is genius 🙂
Heavy cream really adds the creamyness factor! Thank you so much!
I am yet to try lemon ice cream, such a refreshing and light ice cream to beat the heat. Gorgeous photography.
I hope you find time to try it! Thank you so much!