Dairy-Free

Lemon Ice Cream

Lemon ice cream in a waffle ice cream cone
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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 and Vegan
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.
  • 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!
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

  • 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.
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

  • 1 13.5 oz. can coconut cream
  • 1 Tbsp. coconut oil, melted
  • 4 large bananas, mashed
  • 1/3 cup lemon juice
  • 1 lemon, zest

Instructions

  1. Place your loaf pan in the freezer to get cold.

    In a powerful blender (I use my Vitamix), blast the coconut cream and coconut oil on high under blended.

  2. 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. (If your mixture isn't blended, you can add in 1 Tbsp. of almond milk at a time to thin out just a little!

  3. 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!

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!

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

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