Homemade lemon ice cream that’s seriously lemony and full of happy ingredients. Homemade No-Churn Lemon Ice Cream – you guys really seemed to like the homemade peach ice cream recipe I shared last week, so I figured that was the universe’s way of telling me to make more ice cream this week. Summer only comes once a year and all that, but honestly, we never need an excuse to eat ice cream. Eating ice cream means all is well with the world and we’re doing it right. Ice cream all the time is as it should be.
If you want to hurry up and get that ice cream on (it is totally delicious) the recipe’s at the bottom of the post. But if you have time, hang out and enjoy some lemons with me.
Last week, my ice cream flavor inspiration struck at the grocery store, thanks to the scent of those wonderful peaches. This week I didn’t have to go that far. I was gazing into the fridge and sort of absently meditating on the contents, one of my favorite things to do, when I noticed a bag of lemons knocking around in the back. Lemons? You mean those lemons from the lemon cake I made for Mother’s Day? Yes, those lemons. They’re like a month old. Shouldn’t they be gross by now? Mysteriously, no. They were still in great shape and totally up for being in lemon ice cream, so I said go ahead with your bad selves and used them.
These are some seriously tenacious lemons. I admire that.
I was grooving with them so much I couldn’t stop taking pictures. If a fruit’s going to be bright yellow and have an adorable little nub, that’s bound to happen. I grabbed a few shoots from something outside to be pretend lemon tree leaves with them. At the moment I totally forget where I nabbed them from, but I took these pics on Monday and a lot’s happened since then. So much I apparently can’t remember details from four days ago.
Dana from Minimalist Baker has an awesome thing going on with this coconut cream/whipped dates ice cream making method, so I figured why mess with a good thing. Even if the good thing lends a slightly toasty hue to an ice cream I’d like to be a bright, pure pale yellow. The toasty hue is working for me now though, because it kinda crosses back to the homemade thing…this is another very homemade-tasting ice cream. Nothing refined going on here, in any sense of the word. No refined sugar, no dairy, no preservatives, and more lemon flavor than I can shake a stick at. Two sticks even.
I only had lemon ice cream one other time before the batches I made here. It was a million years ago in the 90’s, and the flavor was called lemon creme cookie or something delicious like that, but I remember distinctly being violently disappointed by the lack of lemon flavor it had. This I remember but I don’t remember what I was doing Monday.
I know you won’t be disappointed by a lack of lemon flavor in this ice cream. I seriously know it. It looks all innocent and cute sitting there in it’s little dish, but take a bite and pow! Lemon yellow stars. It reminds me a lot of a good, strong lemon meringue pie.
So that’s interesting…the big company dairy and sugar-ful lemon ice cream had so little lemon flavor I’m still mad at it. The all plant based no refined sugar made in my kitchen ice cream has so much lemon flavor I’m kind of warning you about it. That’s fun to think about.
Eat Healthy Eat Happy
Homemade lemon ice cream that's seriously lemony and full of happy ingredients.
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
- 2 14 oz. cans full-fat coconut milk, chilled overnight
- about 2 c pitted dates, Medjool or any kind (about 8 oz.)
- 1/2 c boiling water
- zest from 3 lemons
- juice from 2 lemons
- 1/4 - 1/2 c maple syrup (add the 1/4 c and taste to see if you'd like more)
- 3/4 c reserved coconut milk
- few dashes clove
- The night before: pop the cans of coconut milk into the fridge to chill.
- Combine the dates and water in a food processor and let stand 5-10 minutes.
- Pulse and process until the dates are light and creamy. If you're using Medjool, it will only take a few minutes. Regular dates can take 8-10 minutes total.
- Zest the lemons.
- Drain the milk from the chilled coconut and set aside. Beat the coconut cream until it's the consistency of whipped cream.
- Stir in the dates, lemon zest, maple syrup and coconut milk. Squeeze in the lemon juice. Dash in the clove. Taste and see if you'd like more maple syrup.
- Transfer to a freezer safe plastic container and freeze 2-3 hours. The ice cream gets very firm the longer it sits in the freezer, so pop into the microwave to thaw.
Cook time includes freezing.
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Did you miss the peach ice cream I made this same way last week? Here it is if you want to check it out:
Till next time, have fun and ice cream. 🙂 ~Gin