If you love the heavenly taste of coconut and lemon, also try our coconut lemon energy balls! We use coconut milk to keep things extra creamy and dairy-free, with a generous amount of fresh lemon juice and zest to make the lemon flavor pop. Then we balance things out with a sweet touch of honey. It’s a healthier guilt-free treat you can feel good about sharing with kids, too. We use turmeric to make the ice cream a beautiful yellow color. Don’t worry, as long as you add it to cold cream (not when it’s hot!) then you won’t taste it at all. We use the same trick in our coconut lemon energy balls.
Coconut milk – a full-fat, additive-free version is important to help achieve the desired creamy consistency. Honey – makes it naturally sweet. Lemon juice + zest – a generous amount gives its distinctive bright, fresh taste. Sea salt – enhances all the other flavors. Turmeric – powdered turmeric gives it a vibrant yellow color (see notes in recipe card)
You’ll also need a blender, ice cream maker, and a loaf pan for freezing.
- Pro tip: The fat in coconut milk has a bad habit of hardening and turning grainy when it freezes. By heating and blending the cream first, the ice cream stays super creamy after it’s frozen. You can try this trick with other coconut milk-based ice creams, too! Enjoy a generous scoop of this healthy coconut lemon ice cream in your favorite waffle cone. It’s perfect for hot afternoons in the sun or as a refreshing post-dinner patio treat the whole family will love! Or for a real treat, serve a scoop beside our lemon bars with coconut shortbread crust or top it with some lemon curd!
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