Description
This creamy and refreshing vegan lemon ice cream combines zesty homemade lemon curd with rich full-fat coconut milk and vegan condensed milk, enhanced with a splash of limoncello. It’s churned to perfection in an ice cream machine, offering a smooth, tangy, and dairy-free treat ideal for warm days or any citrus lover.
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 (see note 4)
Instructions
- Freeze Ice Cream Bowl: Place the ice cream bowl of your ice cream machine in the freezer for at least 12 to 24 hours before making the recipe to ensure it churns properly.
- Prepare Lemon Curd: Make a batch of vegan lemon curd and allow it to cool completely in the fridge for at least one hour, ideally overnight. Reserve 200g (about half a cup) of this curd by transferring it into a piping bag or jar and refrigerate for later use.
- Blend Ingredients: In a high-speed blender, combine the remaining lemon curd with the chilled coconut milk, vegan condensed milk, and limoncello. Blend until the mixture is smooth and creamy, about a couple of minutes.
- Churn Ice Cream: Pour the blended mixture into the frozen ice cream machine bowl and churn following the manufacturer’s instructions, usually for 25 to 40 minutes. The ice cream is ready when it thickens significantly and adheres to the churning arm.
- Freeze Finished Ice Cream: Transfer the churned ice cream into a loaf pan or sealable container. Pipe the reserved lemon curd on top evenly. Cover the surface tightly with parchment paper and freeze for 3 to 4 hours until solid. For a softer, soft-serve texture, 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 consumed within 2 to 3 weeks. Before serving, let the ice cream rest at room temperature for 5 to 10 minutes to allow for perfect scooping.
Notes
- Note 1: The vegan lemon curd recipe involves using plant-based substitutes to replicate traditional lemon curd, such as silken tofu, cornstarch, or coconut cream to achieve a creamy texture.
- Note 4: Limoncello adds a subtle lemon liqueur flavor and helps keep the ice cream soft; vodka can substitute if preferred as it is neutral in flavor.
- Make sure the ice cream machine’s bowl is properly frozen; inadequate freezing may result in a softer or less churned ice cream.
- Allowing the ice cream to soften at room temperature enhances scoopability and flavor.
