This vegan lemon lavender ice cream is one of the most dreamy heavenly desserts I’ve made. One of the most perfect ways bring in the warmer Spring and Summer months!
The aroma of lemon and lavender on their own are so peaceful and uplighting but combined is truly next level!
Last year I made my creamy lemon sorbet and it was a huge hit!
Since then, I have been working on making a variation for you all that would be just as delicious and aesthetically pleasing as those so I created this creamy lemon lavender version. And of course, serving them up in the lemon cups!
If the creamy lemon cup sorbet transported me to Italy’s Amalfi Coast, this vegan lemon lavender ice cream is sending me to straight to the south of France!
I drove through Provence years ago and they’re known for their lavender, this dessert reminds me something I wished they served at Disney Paris! 🙂
What Ingredients You Need for the Recipe:
Lemons
Coconut cream
Vegan Sweetened Condensed Milk (they have an oat version I like as well!)
Dairy free milk (I like to use this oat or almond milk)
Dried Culinary Lavender
Elderberry Powder (amazing for immune system and natural lavender food coloring)
Blue Spirulina (optional, but adds to the lavender color and packed with nutrients)
How to Hollow Out The Lemon Cups
- Start by cutting the off the very bottoms of the lemons, about 1/4 of an inch thick. This allows the lemons to “sit” upright.
- Set these pieces aside. Then cut off the tops of the lemons. About 1/2-1 inch thick pieces. I like to call these the “lemon hats”, it’ll be the top part you put on top of lemon after filling with the vegan lemon lavender ice cream. 🙂
- Once cut, use a large spoon to remove the juice and pulp inside.
- Using a spoon to gently scrap the inside of the lemon and it will remove all the flesh. You can discard or freeze the pulp. I save all the juice from the lemon in the fridge for salads etc for the week!
- Then place the bottoms (the pieces you cut off first) inside the lemons on the bottom. This will allow you to close off any holes on the bottom, still allowing the lemon to remain upright, you may need to cut a little extra point of this part to ensure they sit flat.
- Freeze the lemon cups overnight so they’re cold before serving. This allows the ice cream to stay nice and cold and keep it’s thickness.
How to Make the Ice Cream:
All you have to do is freeze the lemons and coconut milk cubes and then you make this ice cream in minutes!
I use a reusable stasher bag for a sustainable swap to ziplock bags, that way the lemons don’t stick together.
There is no ice cream machine required for this recipe, it’s best made in a high speed blender like the vitamix.
You can still make this recipe using a blender, I recommend adding the milk on the bottom and then stopping the machine to mix it with a large spoon to get it moving in the blender if needed.
This recipe can also be made in a food processor like this one! If using a food processor, I recommend cutting the lemons into smaller pieces before freezing so it fit evenly into it and blend easily.
How to make Coconut Milk Cubes:
The best product for this recipe is using this canned coconut cream or the soldier part of full fat coconut milk from the can.
You can also use full fat coconut milk, but you only need the solidified part on the top. The best way to ensure this is by storing the in the refrigerator . I prefer these two brands as they have a good taste and texture: Native Forest or Thai Kitchen.
Then add your coconut cream to silicone ice cube trays. I use these because they’re super easy to pop the ice cubes out! Or in these case the coconut cream cubes!
Once you blend all your ingredients, fill the mixture into the lemon cups. Lemons cup are totally optional, just a fun and aesthetically cute way to enjoy this frozen dessert! You can enjoy right away, or pop in the freezer
Enjoy this recipe? Check out these!
Creamy Lemon Cup Sorbet
Mango Ice Cream
Apple Pie Ice Cream
FAQs
Can I made this recipe without any coconut?
Yes! This recipe can actually be made without any coconut products.
What you’ll do is swap the coconut sweetened condensed milk for the oat variation, use any dairy free milk or your choice and substitute the coconut cream ice cubes for ice cubes made of vegan yogurt or frozen cubes of cashew cream or cashew milk. Using products with healthy fats will make it creamier!
Rate this recipe below! If you enjoyed it, please leave a 5 star review, it is really appreciated! If you made an additions or substitutions to the recipe, please let me know as well in the comments below 🙂
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Vegan Lemon Lavender Ice Cream
Equipment
- High Speed Blender or food processor (see notes above if using)
- silicone ice cube trays
- mesh strainer or nut milk bag
Ingredients
- 4-5 small-medium lemons peeled, cut and half and frozen
- 1 cup + 2 tbsp vegan sweetened condensed milk
- 1 can coconut cream frozen into ice cubes
- 2 tsp elderberry powder can sub açaí powder for natural food coloring
- 1/8 tsp blue spirulina for natural food coloring and health benefits
Lavender Milk
- 1 cup dairy free milk
- 1 tbsp dried culinary lavender see link above
- 1 tsp vanilla extract
Additional Ingredients
- 4-6 lemons for hollowing out and using as lemon cups
Instructions
Hollowing out the lemon cups (if using)
- Start by cutting the off the very bottoms of the lemons, about 1/4 of an inch thick. This allows the lemons to “sit” upright.Set these pieces aside.
- Then cut off the tops of the lemons. About 1 inch thick pieces. I like to call these the “lemon hats”, it’ll be the top part you put on top of lemon after filling with the vegan lemon lavender ice cream. 🙂
- Once cut, use a large spoon to remove the juice and pulp inside.Using a spoon to gently scrap the inside of the lemon and it will remove all the flesh. You can discard or freeze the pulp. I save all the juice from the lemon in the fridge for salads etc for the week!
- Then place the bottoms (the pieces you cut off first) inside the lemons on the bottom. This will allow you to close off any holes on the bottom, still allowing the lemon to remain upright, you may need to cut a little extra point of this part to ensure they sit flat.
- Freeze the lemon cups overnight so they're cold before serving.
Prep the Ingredients
- Start by peeling and 4-5 small-medium lemons and and cutting them in half and removing the seeds.
- Add to a silicone bag or Tupperware to freeze.
- Then place your coconut cream (either from a can of coconut cream or from the can of full fat coconut milk- see brand options above) to your silicone ice cube tray and freeze. Allow these to freeze for several hours, ideally overnight.
- To a sauté pan, add in dairy free milk, dried culinary lavender and vanilla extract on medium heat. Stir and bring to a simmer then reduce to low for about 15-20 mins.
- Use a mesh strainer to strain the lavender milk and discard the lavender. Allow the milk to cool completely.
- Make the Ice Cream
- To make the ice cream, add frozen lemons, coconut cream cubes, lavender milk, elderberry powder and blue spirulina to a blender and blend until smooth. If using a high speed blender, use the tamper to push down as you go.
- Serve in frozen lemon cups and enjoy!
- Note: you can enjoy right away or freeze until ready to eat. Freeze in lemon cups or in an airtight glass container, best enjoyed within 3-5 days.
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These were so dreamy!! delightful and very creamy! Love the lemon cups idea, everyone loved these! Waiting for more ice cream recipes now.
Yay!! More ice cream recipes on the way 🙂