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Home » Blog » Lemon Ice Cream with Coconut Milk, Dairy-Free

Lemon Ice Cream with Coconut Milk, Dairy-Free

5 from 12 votes

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Sweet and lemony-tart, this dairy-free lemon ice cream with coconut milk is made from canned coconut milk and lemonade concentrate you can buy the freezer section or make at home in your Instant Pot. It’s creamy and flavorful and will bring back memories of a summer day.

I was looking for recipes to that used lemonade concentrate to add to my Lemonade Concentrate Made in the Instant Pot recipe. While I did find some pretty tasty drink recipes, I didn’t see anything else. That’s when I decided to develop a few of my own!

What you’ll love about this lemonade ice cream!

  • creamy
  • sweet and tart
  • dairy-free – and also vegan
  • easy to make with lemonade concentrate

For some other tasty frozen plant-based treats try my:

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ice cream dish with lemon ice cream topped with sprinkles with Pinterest text overlay

Ingredients needed to make dairy-free lemon ice cream

  • lemonade concentrate – buy it frozen or make mine!
  • two cans of coconut milk, lite and full fat – you will be using the entire can of lite coconut milk and the cream (3/4 cup) from the full fat coconut milk. Make sure you don’t shake up the can of full fat!
  • corn starch
  • lemon zest
  • pinch of salt (not picured)
  • You will also need an ice cream maker. I love my Cuisinart compressor ice cream maker.
Ingredients for lemon ice cream including coconut milk, lemonade concentrate, cornstarch, and lemon zest
I use this lemon zester! (affiliate link)

How to make dairy-free creamy lemon ice cream

Step 1: Prepare the ingredients

Source your lemonade concentrate. You can buy it in the frozen section or make my fresh Lemonade Concentrate (made in the Instant Pot). If you buy it from the grocery store, remember that this is not like a carton of lemonade, but the frozen concentrate you are supposed to add water to. DO NOT ADD WATER! Just use the concentrate.

You will be using a full can of lite coconut milk and the cream scooped from the top of a full-fat can of coconut milk. You will need a total of three-fourths cups of cream from the full fat can. If you do not have that amount then make it up with some of the coconut water left in the can.

showing removing coconut cream from a can of full fat coconut milk with a measuring cup of lite coconut milk in the background

Zest the lemon and measure out the cornstarch. You will also need a pinch of salt.

Step 2: Cook the cornstarch with the coconut milk

Add the cornstarch, coconut milk and cream to a non-stick saucepan and whisk together. Then cook on medium/high heat until it comes to a boil. Stir so that it doesn’t burn. Once it comes to a gentle boil, continue to cook and stir for one minute.

Step 3: Add in the other ingredients and cool

Remove from the heat and mix in the lemonade concentrate and lemon zest. Also, add in a pinch of salt.

Cover and allow complete cooling in your refrigerator for 6 hours or your freezer for about 2 hours.

If your ice cream maker requires you to freeze the container, this is the time to do it. If you have a compressor-type of ice cream maker, you won’t need to pre-freeze the container.

Step 3: Freeze the lemon ice cream

Following your manufacturer’s directions, freeze the lemon ice cream. It takes about 60 minutes in my machine. What you will have when it is finished is a “soft-serve” ice cream texture.

showing the soft-serve texture of the finished ice cream
When it has finished freezing the texture will be like a “soft-serve”. To harden your ice cream put it in your freezer for a couple of hours.

Put it in your freezer for a couple of hours to harden the ice cream. If it becomes too hard then let sit on your counter for a couple of minutes to soften before serving.

Serving Suggestions

ice cream dish with lemon ice cream topped with sprinkles

Scoop it up in an ice cream dish and make it pretty with sprinkles or lemon zest.

Serve as dessert or to cleanse your palate between courses (no, we are not that fancy).

Drizzle some strawberry syrup on top. You can use my Homemade Strawberry Topping or just melt a little strawberry jam and pour it on top.

two small glass bowls with lemon ice cream topped with strawberry syrup

The printable recipe card for Lemon Ice Cream with Coconut Milk

Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

ice cream dish with lemon ice cream topped with sprinkles

Lemon Ice Cream with Coconut Milk, Dairy-Free

Sweet and lemony-tart, this dairy-free lemon ice cream with coconut milk is made from canned coconut milk and lemonade concentrate you can buy the freezer section or make at home in your Instant Pot. It's creamy and flavorful and will bring back the memories of a summer day.
5 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dairy-free ice cream, ice cream maker, vegan ice cream
Prep Time: 6 hours
Cook Time: 10 minutes
Freezing time in ice cream maker: 1 hour
Total Time: 7 hours 10 minutes
Servings: 6
Calories: 235kcal
Author: Cindy Rainey

Equipment

  • ice cream maker
  • stove top

Ingredients

  • 1 cup lemonade concentrate use my homemade lemonade concentrate
  • 13.5 ounce coconut milk lite you will use the full can
  • 3/4 cup coconut cream use the top solid layer from a can of full-fat coconut milk
  • 1 Tablespoon cornstarch
  • 1 teaspoon lemon zest
  • pinch of salt

Instructions

  • Zest the lemon and set the zest aside.
  • You need two cans of coconut milk. One lite and one full-fat.
    Add the whole can of lite coconut milk to a heavy-bottomed saucepan. (The can will yield 1¾ cups.) Scoop out the top layer of cream from the can of full-fat coconut milk. You will need a total of 3/4 of coconut cream. If you don't have enough then make up the difference with a little bit of the coconut water left in the can.
    You will need a total of 2½ cups coconut milk/cream.
    measuring container showing coconut milk
  • Bring to a gentle boil on med/high heat. This might take up to 10 minutes. You will need to stir the bottom of the pan to keep it from burning. Once it comes to a gentle boil, start timing one minute. Stir constantly. Your stirring might cause the boiling to stop. Just pause for a couple of seconds and then resume.
  • Remove from heat and add in the lemon zest, lemonade concentrate, and pinch of salt. Stir well and cover with a lid or plastic wrap.
  • This mixture should be well chilled before you attempt to make ice cream. This will take about 6 hours in the refrigerator or 2 hours in your freezer.
    In addition, if your ice cream maker requires the inner cylinder or bucket to be chilled, please do it now.
  • Pour the mixture into your ice cream maker and following the manufacturer's directions, freeze.
  • Even after it is "frozen" it still is not fully frozen. It will be like a soft-serve. Eat it that way if that is what you choose. OR put into a container and freeze for a few more hours.

Notes

Lemonade concentrate is NOT the same as lemon juice or lemonade. It is highly concentrated and meant to mix with water in order to make lemonade. Either buy it frozen in the store OR for the best flavor, make your own. I have a fantastic lemonade concentrate recipe made in the Instant Pot.
Make sure you understand the directions of your ice cream maker. Some require freezing the cylinder/bucket before using. My Cuisinart compressor ice cream maker does not. 
The serving size is 1/2 cup which isn’t much – though it’s pretty rich. If your serving size is larger then adjust the nutrition information accordingly. 
The prep time includes cooling time. 
The hardening time is optional and not included in the total time. 

Nutrition

Serving: 0.5cup | Calories: 235kcal | Carbohydrates: 25g | Protein: 1g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 57mg | Potassium: 126mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
By on July 13th, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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