Easy Vegan Lemon Ice Cream - No Churn Recipe
An easy recipe for vegan lemon ice cream. This dairy-free fruit ice cream is a no-churn recipe. so you don't need an ice cream maker.
Servings: 6 servings
Calories: 236kcal
Ingredients
- 4 large lemons (zest & juice, about 200ml / 13.5 tablespoons)
- 250 ml vegan double cream (whipping cream)
- 4 tablespoons icing sugar (confectioner's sugar)
- 160 ml vegan condensed milk
Instructions
- Zest the lemons, then juice them. Add the zest to the juice and set aside.
- Pour the cream into a large mixing bowl, then add the icing sugar.
- Whisk the cream until it is thick and leaving a trail when you whisk it.
- Add the condensed milk, lemon juice and lemon zest and whisk again until well combined.
- Pour into an airtight container (one that is freezer-safe), then freeze for 3 hours or more until set.
- Remove from the freezer and leave at room temperature to soften before you scoop and serve.
- Enjoy!
Notes
- Whisk the cream straight out of the fridge when chilled for the best whip.
- This is a very tart, but creamy lemon ice cream, you can add less lemon zest and juice if you like, but I think it is perfect.
- Once frozen, allow to sit at room temperature and to soften before scooping.
- You can freeze in a loaf tin, airtight container, recycled margarine or ice cream tub or 2 x pint ice cream tubs.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0.01g | Sodium: 247mg | Potassium: 99mg | Fiber: 2g | Sugar: 31g | Vitamin A: 100IU | Vitamin C: 38mg | Calcium: 145mg | Iron: 0.4mg
