No-Churn Vegan Meyer Lemon Ice Cream

No-Churn Vegan Lemon Meyer Ice Cream

  • Author: Ester Perez
  • Prep Time: 7 mins plus freezing
  • Total Time: 7 mins plus freezing


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!



  • 1 can of full fat coconut milk (13.66 oz)
  • 1 teaspoon xanthan gum
  • 1/3 cup honey
  • 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


  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, honey 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.