This homemade coconut lemon ice cream is creamy, refreshing, and completely dairy-free. It’s naturally sweetened with honey and makes the most delightful treat on a hot day. It’s simple to make and uses just six ingredients!
Nothing says summer quite like a fresh cone enjoyed in the sunshine. In this homemade ice cream recipe, I combine two flavors I absolutely love — coconut and lemon — into a dreamy, refreshing treat that tastes like pure summer.
I use coconut milk to keep the ice cream extra creamy and naturally dairy-free, then add plenty of fresh lemon juice and zest so the citrus flavor really shines. A touch of honey balances the ice cream, giving it just the right amount of sweetness without overpowering the bright lemon notes.
To give the ice cream its beautiful yellow color, I add a pinch of turmeric. Don’t worry — as long as it’s mixed into the cold cream (not heated!), you won’t taste it at all. It’s the same little trick I use in my coconut lemon energy balls , and it works like a charm every time.
Pro tip: The fat in coconut milk tends to solidify and become grainy when frozen. 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!
How to make no-churn ice cream
Coconut Lemon Ice Cream Recipe
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Ingredients
- ▢ 2 cans additive-free coconut milk (see notes)
- ▢ ¾ cup honey
- ▢ ⅔ cup fresh lemon juice
- ▢ 2 tablespoon finely grated lemon zest
- ▢ 1 pinch sea salt
- ▢ ½ teaspoon turmeric (for color – see notes)
Instructions
- Add the coconut milk, honey, lemon juice, lemon zest, and salt to a medium-sized pot over medium-high heat. Warm the coconut milk until it is almost simmering. 2 cans additive-free coconut milk, ¾ cup honey, ⅔ cup fresh lemon juice, 2 tablespoon finely grated lemon zest, 1 pinch sea salt
- Carefully pour the warm cream into your blender. Start your blender on low speed then slowly increase the speed to high. Hold your hand over the lid to make sure that the steam from the cream doesn’t pop the lid off. Blend on high for one minute then refrigerate until completely cold, at least 4 hours.
- Once the cream is cold, whisk in the turmeric. ½ teaspoon turmeric
- Churn the ice cream until it resembles soft serve.
- Transfer the ice cream to a freezer-proof container (we like to use a loaf pan) and freeze until firm.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Coconut Lemon Ice Cream Recipe
Ingredients
- 2 cans additive-free coconut milk , see notes
- ¾ cup honey
- ⅔ cup fresh lemon juice
- 2 tablespoon finely grated lemon zest
- 1 pinch sea salt
- ½ teaspoon turmeric , for color - see notes
Instructions
- Add the coconut milk, honey, lemon juice, lemon zest, and salt to a medium-sized pot over medium-high heat. Warm the coconut milk until it is almost simmering. 2 cans additive-free coconut milk, ¾ cup honey, ⅔ cup fresh lemon juice, 2 tablespoon finely grated lemon zest, 1 pinch sea salt
- Carefully pour the warm cream into your blender. Start your blender on low speed then slowly increase the speed to high. Hold your hand over the lid to make sure that the steam from the cream doesn’t pop the lid off. Blend on high for one minute then refrigerate until completely cold, at least 4 hours.
- Once the cream is cold, whisk in the turmeric. ½ teaspoon turmeric
- Churn the ice cream until it resembles soft serve.
- Transfer the ice cream to a freezer-proof container (we like to use a loaf pan) and freeze until firm.
