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

Lemon Nice Cream

Lemon Nice Cream is silky smooth, light and refreshing and the perfect balance of lemony goodness!
Course Dessert
Cuisine American
Keyword lemon, nicecream
Prep Time 10 minutes
Cook Time 3 hours
resting time 30 minutes
Total Time 3 hours 10 minutes
Servings 4 people
Calories 159kcal


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


  • 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 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!



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.


Serving: 1serving | Calories: 159kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 511mg | Fiber: 4g | Sugar: 17g | Vitamin A: 89IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 1mg