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!
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!
- Camping Sangria from Simply Healthy Family
- Kid Friendly Pina Colada from Soni’s Food
- Mocha Madness Milkshake from Desserts Required
- Orange Papaya Smoothie from Basic ‘n Delicious
- Salt Savory Greek Yogurt Lassi from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
- Avocado Hummus Dip from Shockingly Delicious
- Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Chilled Cucumber-Buttermilk Soup from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Homemade Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cold Peanut Noodles from girlichef
- Greek Orzo Salad from Casa de Crews
- Korean Salad from Noshing With The Nolands
- Layered Salad from Delaware Girl Eats
- One-Hour Pretzel Bites from Mess Makes Food
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Red, White and Blueberry Watermelon Delight from Granny’s Down Home Sassy Southern Cooking
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad from Simply Gourmet
- Risotto with Melon from Confessions of A Culinary Diva
- Watermelon, Mango & Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad (for sandwiches) from Bobbi’s Kozy Kitchen
- Melon and Salami Sandwiches on Rye from Highlands Ranch Foodie
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Tuna Tartare from Kimchi Mom
- Zucchini Lasagna from Nosh My Way
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Chocolate Pistacho Gelato from La Bella Vita Cucina
- Dairy Free Lemon Ice Cream from Healthy. Delicious.
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Strawberry Yum Ice Cream from Brunch with Joy
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
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