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No-Churn Vegan Meyer Lemon Ice Cream

No-Churn Vegan Lemon Meyer Ice Cream


Description

No-Churn Vegan Meyer Lemon Ice Cream-a creamy, delicious summer ice cream made with fresh lemon zest and juice. All natural gourmet vegan ice cream. No churn vegan ice cream. Kid approved! This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.


Ingredients

Scale
  • 1 can of full fat coconut milk (13.66 oz)
  • 1 teaspoon xanthan gum
  • 1/3 cup agave
  • zest of 1 Meyer lemon
  • 1/3 cup fresh Meyer lemon juice
  • 1 teaspoon vanilla extract
  • 8 drops lemon essential oil OR 1/8 teaspoon lemon flavor

Instructions

  1. Zest lemon and add to blender.
  2. Juice Meyer lemon to make 1/3 cup lemon juice, about 1 1/2 medium lemons.  Add to blender.
  3. To blender add coconut milk, xanthan gum, agave and vanilla extract.  Blend until smooth and creamy.
  4. Add essential oil or lemon flavor and blend for 10 seconds.   Pour into a glass container if using essential oil or loaf pan if using lemon flavor.  Cover with aluminum and freeze until firm.
  5. Allow to thaw for 10 minutes before serving.

Notes

This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.

  • Prep Time: 7 mins plus freezing
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