There is truly nothing more refreshing than this creamy lemon cup sorbet! This dessert brings me right back to my childhood.
Growing up, we went to a favorite neighborhood Italian restaurant where they would serve lemon and orange sorbet inside the actual fruit.
Even as a kid, it was one of my favorite things! Not only is it visually enticing and fun to eat but freezing the sorbet in the rind gives it an incredible aroma and brings incredible flavor to the sorbet.
The only way I can try to describe it is like eating the essence of a lemon.
This frozen creamy lemon sorbet is inspired by a dessert they make in the lemon haven of Italy, the Amalfi coast.
I love the simplicity of Italian cooking, which is one of the main cuisines I grew up on. This creamy lemon cup sorbet is the epitome of the minimal simplicity of Italian cooking and is a perfect dessert after a delicious bowl (or two) of pasta!
Made with only 3 Ingredients:
This creamy lemon sorbet is a healthy treat with a perfect combination of sweet and tart. The coconut cream brings an incredible dairy free creaminess to the blended frozen lemons. I highly recommend this brand, it’s really creamy with great flavor.
Freeze the coconut cream into cubes by using these silicone ice cube trays! They’re BPA free and the key to making this ice cream by easily being able to pop them out when you’re ready to make and enjoy your sorbet!
What are the health benefits?
Lemons also contain amazing health benefits! Lemons are very high in vitamin C, have antibacterial benefits, have been used to boost immunity, help digestion and promote healthy glowing skin!
Consuming a little bit of the rind and seeds when blended is also great for your health. I love an ice cream that’s delicious and refreshing but also giving my immune system a little boost! 🙂
You can use any blender for this recipe, although I highly recommend a high speed blender like the Vitamix (I use it every single day from smoothies to soups to vegan cheese). If you don’t have a high speed blender, simply allow the frozen lemon and coconut cream cubes thaw for a bite before adding to your blender to make them easier to blend.
How to make 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 the pieces aside. Then cut off the tops of the lemon. 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 sorbet.
Once cut, use a 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. Saving 1/4 cup of the lemon juice for the sorbet recipe.
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.
Once you make your sorbet, fill the lemons up and top with remaining slices aka top hats! 🙂
Extra Lemony Love
Give these an extra pop of lemon flavor but adding in some food grade lemon essential.
I love a pretty lemony, tart flavor so I like to add a 1-2 drops. You can also achieve this by adding in the zest of a lemon. About 1-2 tsp of lemon zest.
Looking for a less tart sorbet?
I would add more maple syrup if you’re looking for a sweet sorbet and do only 1 drop of lemon oil or 1 tsp of zest. You can add the maple syrup by the tbsp and the beauty is you can add as you go to your desired sweetness before adding to lemon cups and freezing.
FAQs
Can I make this recipe without coconut cream?
Yes! If you don’t want or are unable to use coconut cream, I highly recommend substituting for some plain vegan yogurt. You can also freeze into cubes and follow the recipe. Yogurt tends to be more tart so you can adjust the maple syrup amount if needed.
Other Recipes you might enjoy:
Tangerine Dreamsicle
Orange Creamsicle
Mango Ice Cream
Chocolate Orange Cardamom
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Creamy Lemon Cup Sorbet
Equipment
- 1 Blender I used a vitamix
- silicone ice cube trays linked above
Ingredients
- 6 lemons, cutting off the ends and removing the pulp for the cups
- 1 can coconut cream frozen into cubes (brand linked above)
- 4-5 tbsp maple syrup
- 1/4 cup lemon juice
- 2 lemons, peeled and cut in half frozen
- 1 drop lemon essential oil optional, brand linked above
Instructions
- Start by pouring coconut cream into ice cube molds and place into the freezer.
- Peel two lemons, cut in half and remove any large seeds. Place them in the freezer in Tupperware. Freeze both for several hours or overnight.
- To make the lemon cups, slice off the very bottom of 6 lemons. It should allow the lemons to be able to placed upright without falling over. Set the sliced lemon pieces aside.
- Then cut off the tops, about 1/2-1 inch thick and set aside. Remove the flesh (all the pulp and juice) by using a spoon. Use the spoon to gently scrape inside the lemon to remove it all. Saving about 1/4 of lemon juice. (I find this process is best over a bowl)
- Place the lemons upright then place the sliced bottom pieces inside the lemon onto the the bottoms, allowing them to close off any holes in the bottom of the lemon.
- Place in the freezer with the coconut cream and lemons to freeze for several hours (or overnight).
- To make the sorbet, remove frozen lemons and coconut cream cubes. Allow to thaw for about 20 minutes.
- Place into a high speed blender with lemon juice, maple syrup and lemon essential or zest (optional)
- Blending until smooth. If you using a high speed blender like a vitamix, use the tamper to push down as go. If not using a high speed blender, simply stop as you go, mixing it with a spoon in between blending.
- Once smooth, remove lemon cups from freezer and using a spoon or ice cream scooper to pour the sorbet mixture into the lemons. Top with lemon slices.
- Save any remaining sorbet in an airtight container in the freezer.
- Freeze the lemons for several hours or overnight before serving.
- Allow to thaw for at least 10 minutes before eating. Garnish with fresh mint.
- Save in the freezer up to 5 days.
- Enjoy!
Video
What to serve with this Creamy Lemon Sorbet:
Rainbow Quinoa Salad
Creamy Zucchini Lemon Pasta
Skin Healthy Soba Noodle Salad
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If you make this recipe please feel free to leave a 5 star review and comment below if you enjoyed them! If you made any additions or substations please let me know :). Tag me on social media for a repost!
Heaven in a lemon. Delicious & nutritious!
Thank you.
haha yes exactly!! 🙂
I made these and they were phenomenal!! Everyone loved them, so refreshing and not too sweet. I’m definitely making these again. Thank you!
That is so great to great to hear!! I’m glad to hear everyone enjoyed them and the sweetness level. You’re so welcome 🙂
So so good! This treat is super easy to make and tastes amazing, highly recommend!
Thank you so much!! So glad you enjoyed it! 🙂
Love this recipe! Would love to try it with other fruits, would it work equally well if I substituted lemons with things like strawberries or oranges?
Thank you Joanne! Yes, I have both on my website actually https://justinecooksvegan.com/vegan-orange-creamsicle-ice-cream/ and https://justinecooksvegan.com/vegan-strawberry-ice-cream-no-churn/ hope you enjoy! I have a chocolate orange version too 🙂
amazing <3 love your work Justine!!
thank you so much Joanne!! Enjoy the recipes 🙂
Hi Justine! I made these last night after eyeing this recipe since the summer. Definitely delicious. We also made it non-vegan and added whipped cream topping with lemoncello drizzled ontop (since we had it already). 😀 I’m excited to try out your chocolate orange recipe next!
Hi Meredith! That so awesome to heat and that sounds like a delicious combo! I have a vegan whipped cream on the blog so now I want to try that! Hope you enjoy the chocolate version or orange version. Also stay tuned for a new lemon ice cream varitation coming soon 🙂
Hello, is there any particular reason they only freeze for up to 5 days?
Thanks
Just to keep freshness and texture as it’s only natural ingredients, but as it’s frozen you can keep for longer if needed.
Why not just juice the lemons, mix the juice with the coconut cream and sweetener, pour into half lemons, and freeze?
Is there something about the process freezing and blending that changes the finished product?
yes, it makes it a creamier texture and allows the fat not to solidify in a weird way if you just mixed it together with a spoon 🙂