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4.78 from 9 votes

No Churn Lemon Ice Cream {Dairy Free} #SundaySupper

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.
Prep Time 16 hours
Cook Time 30 minutes
Total Time 16 hours 30 minutes
Servings 8
Author Lauren Keating

Ingredients

  • 4 cans full fat coconut milk
  • ΒΌ cup honey
  • 2 tablespoon white rum optional
  • 2 lemons zested and juiced

Instructions

  • Chill 2 cans of coconut milk in the refrigerator for at least 4 hours.
  • Empty the contents of the 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.
  • 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.
  • Add the condensed coconut milk, rum (if using), lemon juice, and lemon zest. Whip another 2-3 minutes.
  • Transfer to a lidded container and freeze overnight.
  • 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 minute to soften it up. If it starts to melt, stick it back in the freezer for 10-15 minutes to firm it back up.

Notes

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.