Dairy-Free

Lemon Ice Cream

Lemon ice cream in a waffle ice cream cone
Jump to Recipe

Lemon Ice Cream is made with wholesome ingredients, sweetened with bananas, is lemony and refreshing!

As the weather gets warms and it’s too hot to turn on an oven or use any kitchen appliance, it’s a perfect time to make a sweet treat.

Making creamy lemon ice cream (no-churn and just using your freezer) has never been easier.

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.

lemon ice cream in a container being scooped with an ice cream scooper

The result of the big bag of lemons was a delicious Shrimp Scampi, Lemon Poppyseed Scones, Lemon Poppy Seed Muffins/Bread, and this lemon ice cream of course.

This lemon ice cream is

  • Creamy
  • Super lemony
  • No-churn
  • Tangy
  • Tastes like lemonade
  • Perfect for lemon lovers
  • Contains no heavy cream
  • Vegetarian friendly
Lemon ice cream in a waffle ice cream cone

How to make lemon ice cream at home

  • Place your loaf pan in the freezer to get cold. Separate the egg whites from the egg yolks.
  • You’ll want to start whisking the egg whites and then add the apple cider vinegar in a stand mixer or with a hand held beater. (Can use hand + whisk just takes a while to get the whites to peaks. (Hello forearm workout!) As the egg whites thicken, slowly add the powdered sugar.
  • Beat until the egg whites from stiff peaks.
  • In another bowl, whisk the coconut cream (or heavy cream) until thick and you have stiff peaks. Make sure you don’t over whip it though (the cream would split).
  • In another bowl, mix the egg yolks, bananas, lemon juice and zest.
  • Slowly fold the whisked egg whites into the whipped cream.
  • Then add the egg yolk mixture and gently fold in using a spatula until well combined.
  • You’ll place the ice cream mixture in a loaf pan, cover with foil, and freeze for at least 2 hours or until completely firm.
  • If the ice cream is too hard (if frozen overnight), either leave it in the fridge for 30-45 minutes, or on the kitchen counter for 10-15 minutes before serving!
lemon ice cream in a container being scooped with an ice cream scooper

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 and without eggs:

  • Don’t like bananas? Don’t want to use eggs? No problem!
  • Follow this slightly modified recipe:
  • Whisk together the lemon zest and juice, 1 cup granulated white sugar, 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.
Lemon ice cream in a waffle ice cream cone

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!

And if you make this recipe – be sure to tag @krolls_korner on Instagram!

Lemon Ice Cream is made with wholesome ingredients, sweetened with bananas, is lemony and refreshing! #krollskorner #spring #lemons Click To Tweet
lemon ice cream in a container being scooped with an ice cream scooper

Lemon Ice Cream (no churn!)

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
resting time: 30 minutes
Total Time: 3 hours 10 minutes
Servings: 4 people
Author: Kroll’s Korner

Lemon Ice Cream is silky smooth, light and refreshing and the perfect balance of lemony goodness!

Print

Ingredients

  • 4 large eggs, whites and yolk separated
  • 1/2 tsp. Apple Cider Vinegar
  • 1/2 cup powdered sugar
  • 1 13.5 oz. can coconut cream (or 1 cup heavy cream)
  • 2 large bananas, mashed
  • 1/2 cup lemon juice
  • 1 lemon, zest

Instructions

  1. Place your loaf pan in the freezer to get cold. Separate the egg whites from the egg yolks.

    You’ll start by beating the egg whites and the apple cider vinegar in a stand mixer or with a hand held beater. (Can use hand + whisk just takes a while to get the whites to peaks). As the egg whites thicken, slowly add the powdered sugar.

    Beat until the egg whites form stiff peaks.

  2. In a different bowl, whisk the coconut cream until thick and you have stiff peaks. Make sure you don’t over whip it though (the cream would split).

    In another separate clean bowl, mix the egg yolks, bananas, lemon juice and zest.

    Slowly fold the whisked egg whites (from step 1) into the whipped cream.

    Then add the egg yolk mixture and gently fold in using a spatula until well combined.

    You’ll place the ice cream mixture in a loaf pan, cover with foil, and freeze for at least 2 hours or until completely firm.

    If the ice cream is too hard (if frozen overnight), either leave it in the fridge for 30-45 minutes, or on the kitchen counter for 10-15 minutes before serving!

PIN THIS LEMON ICE CREAM RECIPE FOR LATER!

lemon ice cream in a container being scooped with an ice cream scooper
Lemon ice cream in a waffle ice cream cone

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Last Post

Classic Key Lime Pie

Next Post

Strawberry Spinach Basil Salad

What Do You Think?

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Perfection! This looks and sounds super delicious ???? me and my family are big lemon lovers. So guess what will be try this soon