Description
This creamy Vegan Lemon Ice Cream is made with a luscious blend of homemade vegan lemon curd, full-fat coconut milk, vegan condensed milk, and a splash of limoncello for a refreshing citrus twist. Perfect for a dairy-free, refreshing dessert, this ice cream is churned to a smooth, thick consistency and topped with extra lemon curd for an indulgent finish. Ideal for summer or any time you crave a zesty frozen treat.
Ingredients
Scale
Vegan Lemon Curd
- 1 batch vegan lemon curd (see note 1)
Ice Cream Base
- 700 g chilled full-fat canned coconut milk
- 250 g vegan condensed milk
- 40 ml limoncello (or vodka as an alternative, see note 4)
Instructions
- Freeze the ice cream bowl: Freeze the bowl of your ice cream machine for at least 12 to 24 hours prior to making the recipe to ensure optimal churning performance.
- Prepare the lemon curd: Make a batch of vegan lemon curd following your preferred recipe. Once done, cool it completely in the refrigerator for at least an hour, or overnight if possible. Reserve half a cup (about 200g) of this lemon curd by transferring it into a piping bag or jar and refrigerate for later use.
- Blend the ice cream base: In a high-speed blender, combine the remaining lemon curd with chilled full-fat coconut milk, vegan condensed milk, and limoncello. Blend for 2 minutes or until the mixture is smooth and creamy.
- Churn the ice cream: Pour the blended mixture into the frozen ice cream machine bowl and churn according to the manufacturer’s instructions, typically between 25 to 40 minutes, until the ice cream is thick and clings to the churn’s arm.
- Freeze and add topping: Transfer the churned ice cream into a loaf pan or airtight container. Pipe the reserved lemon curd on top in a decorative manner. Cover tightly with parchment paper and freeze for an additional 3 to 4 hours until firm. For softer consistency, serve immediately after churning.
- Storage and serving: Store the ice cream in an airtight container or loaf pan sealed with plastic wrap in the freezer. Best enjoyed within 2 to 3 weeks. Before serving, let the ice cream sit at room temperature for 5 to 10 minutes for easier scooping and optimal texture.
Notes
- Note 1: Use a trusted vegan lemon curd recipe to maintain a creamy and tangy flavor base for the ice cream.
- Note 2: Full-fat canned coconut milk is crucial for creaminess and texture in this dairy-free ice cream.
- Note 3: You can substitute limoncello with vodka if preferred, but limoncello adds a nice lemon flavor.
- Note 4: If you do not have an ice cream maker, you can try freezing the mixture in a container and stirring every 30 minutes to mimic the churning process, although texture may differ.
- Note 5: Allowing the ice cream to rest before scooping improves texture and flavor release.
- Prep Time: 30 minutes (plus 12-24 hours freezing the ice cream bowl and 1 hour chilling lemon curd)
- Cook Time: 40 minutes (churning and final freezing time)
- Category: Dessert
- Method: Churning (Ice Cream Maker) / Freezing
- Cuisine: Vegan, Dairy-Free
