Dairy Free Lemon Ice Cream #SundaySupper

Tart lemon ice cream is sure to cool you off on a hot summer day. This recipe is made with coconut milk, so it’s dairy free, and you don’t need an ice cream machine to make it!

Dairy Free Lemon Ice Cream (No Churn) // @HealthyDelish

The theme for this week’s Sunday Supper is “Summer Chillin” and it couldn’t have come at a better time. It’s been in the 90’s here all week and I’ve had more than one kitchen melt-downs. I love the heat – the hotter and sunnier the better – except when I have to cook. We don’t have central air, so our house can get pretty warm. Sometimes even just standing near a burner is just too much to handle.

Ice cream is one of my favorite summertime treats and I love making it at home. I don’t do it very often though because I never seem to have room in my freezer to freeze the canister for my ice cream maker.

There’s a no-churn recipe that’s been floating around a lot lately and that seems to get rave review from everyone who’s tried it. It’s pretty easy: sweetened condensed milk, whipped cream, whatever flavorings you want to add, and a splash of alcohol to keep it from freezing too firmly. Ever since I first saw that recipe, I’ve really wanted to try it with whipped coconut cream instead of regular whipped cream. I decided to go ahead and make sweetened condensed coconut milk as well, to make the whole recipe dairy free.


This recipe is definitely a lot fussier than the original, but it’s pretty fun to make and it tastes amazing. Plus since it’s dairy-free it didn’t bother my stomach like regular ice cream does.

First, you make sweetened condensed coconut milk by simmering a few cans of coconut milk together with some honey until the mixture is thick.

Then, make homemade whipped coconut cream. Hopefully my recipe is easy enough to follow, but there’s also a great tutorial over at Tasty Yummies that I highly recommend checking out.

Last, you mix it all together with some lemon juice and lemon zest and then freeze it overnight. Since coconut milk gets pretty hard when it’s chilled, the alcohol that the original recipe calls for doesn’t really serve a purpose. If you want to add in a few splashes of rum anyway, I won’t tell anyone.

You can eat it straight from the freezer (it will have a crumbly texture, but won’t be icy – it reminds me of dippin dots) or, for a creamier treat that you can scoop into a cone, you can whip it up one last time. Either way it’s delicious!


5.0 from 3 reviews
No Churn Lemon Ice Cream {Dairy Free} #SundaySupper
Prep time
Cook time
Total time
For this recipe, it's important to use full fat coconut milk – the light kind just won't work. Look for a brand without any added ingredients or stabilizers (guar gum is ok), since you'll need the coconut cream to separate from the water. I've had the best luck with Thai Kitchen, although Goya also works.
Serves: 8
  • 4 cans full fat coconut milk
  • ¼ cup honey
  • 2 tablespoon white rum (optional)
  • 2 lemons, zested and juiced
  1. Chill 2 cans of coconut milk in the refrigerator for at least 4 hours.
  2. Empty the contents of other 2 cans of coconut milk into a saucepan. Add the honey and bring to a rapid simmer, stirring frequently. Simmer for 20-25 minutes, or until the milk is thick enough to coat the back of a spoon. (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip the coconut cream until it's light and fluffy, 3-5 minutes.
  4. Add the condensed coconut milk, rum (if using), lemon juice, and lemon zest. Whip another 2-3 minutes.
  5. Transfer to a lidded container and freeze overnight.
  6. You can eat the ice cream straight from the freezer, but because coconut milk solidified when it's cold, it will be pretty hard. For a creamier treat, add the frozen ice cream to a mixing bowl and whip for about 1 minutes to soften it up. If it starts to melt, stick it back in the freezer for 10-15 minutes to firm it back up.
I had a lot of trouble calculating the nutrition information for this recipe – the program I use tripped up over the coconut milk. This definitely isn't low calorie or low fat though; it's on par with premium ice cream in that sense and is definitely a treat to enjoy in moderation.

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections


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  1. Oooh, your melty ice cream photos are so enticing, Lauren!!! Such a delicious way to beat the heat!

  2. I agree with Liz about your photo. Stunning! I know how difficult it is to photograph ice cream, so kudos to you. Also, no churn ice cream? This is a recipe that I plan to try.


  3. I love that you found a way to make the no churn recipe dairy free. The extra work is totally worth it to avoid the stomach issues (ice cream doesn’t really love me either!).

  4. This would be a smash at our BBQs for sure

  5. Lemon and coconut milk…sounds like a win, win to me. Who needs the dairy? Yum!

  6. This sounds and looks so refreshing!! I love that you used coconut milk and it is no churn!

  7. This looks fantastic. I love lemons and it looks so creamy.

  8. Gorgeous! and the little list of ingredients, fantastic!!!

  9. Now my challenge is to see if I can me this using a sugar substitute.

  10. This is perfect. I have several friend that are dairy free and always looking for new recipes. I will share. Thanks!

  11. This looks just perfect and I love the tough of rum.

  12. No churning? I can do that!

  13. Lemon!! I can’t get enough lemon. or rum. or honey. I’m all over this. PS. love that background in the last photo.

  14. All you had to say was lemon and I was in, but Dairy Free Lemon Ice Cream? Yes. A million times yes.

  15. Yum, this is the perfect flavor of ice cream.

  16. You have the best dessert ideas!

  17. This ice cream looks delicious! And no churn? Im in!

  18. I have never had lemon ice cream but, wow, it sounds delicious!

  19. I’ve never tried lemon ice cream, but this looks amazing.

  20. Adding coconut milk to my grocery list right now ; )

  21. This looks so delicious – I love the trick with the coconut milk!

  22. Oh this looks so perfect! I’m lactose intolerant so definitely can appreciate the dairy free!

  23. I’ve been really big on no-churn ice cream lately, since I lost a piece to my ice cream machine! And lemon ice cream, I die! Lemon is instantly refreshing and cool and beautiful!

  24. I love using coconut milk for ice cream because it’s so rich and creamy in texture. But yes, definitely not on the low fat side.

  25. Finally! An ice cream recipe that this “non ice cream owning” woman can make!!! Looks delicious!

  26. Yum! What a treat, especially with the rum!

  27. Elizabeth@ Food Ramblings says:

    Lemon is the perfect flavor in the summer- yum!

  28. STUNNING! Ice cream is so hard to photograph, but you NAILED it! Lemon is perfect for summer!

  29. I have yet to try no churn yet, probably because I always make an effort to keep room in the freeze for my ice cream canister! If I like coconut though, I’d be all over this!

  30. This looks amazing! I love that it’s dairy free.

  31. Rum!!! Oh ya you got me!! Love the melty pictures, it looks so good!!

  32. I love that this is dairy free and lemon! Delish!

  33. Ok now this is a new way to make ice cream with making both sweetened condensed coconut milk and whipped coconut cream. Going to give this one a try!

  34. you had me at “lemon ice cream” …. LOL I see a new use for the sweet meyer lemons next season! : ) Thanks for sharing!

  35. Just imagining that creamy coconutty sweet treat flavor has me in a tizzy! Sounds fabulous!

  36. Oh yum! I adore lemon and this looks just perfect!

  37. I’ve been trying to used coconut more as a substitute and am thrilled to see this ice cream option! Can’t wait to experiment with it!

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