Indulge in the ultimate refreshing summer treat with this delightful 4 Ingredient Vegan Strawberry Lemonade Ice Cream served in frozen lemon cups!
This dairy-free and healthy frozen dessert is made with just four simple ingredients, allowing you to enjoy a guilt-free and refreshing dessert made in minutes!
If you’ve made my creamy lemon sorbet or lemon lavender ice cream recipes before, you will LOVE this strawberry lemonade variation.
I loved ordering pink lemonade and strawberry lemonade during the summer months growing up! It was always so uplifting and cheery and this ice cream takes it to the next level!
This ice cream is really creamy without any of the dairy and no ice cream machine required, plus it has tons of health benefits! A great way to stay healthy and enjoy a yummy frozen dessert in hot summer months!
Ingredients Needed for this 4 Ingredient Vegan Strawberry Lemonade Ice Cream:
Frozen strawberries (you can freeze fresh and trimmed strawberries or use frozen)
Lemons
Coconut cream
Maple syrup (pure maple syrup, these are not overly sweet- I think they’re just right but if you want them a little sweeter, you can add 1 tbsp more)
HOW TO MAKE THE ICE CREAM:
All you have to do is freeze the lemons and coconut milk into cubes and you’ll have ice cream in minutes!
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 this case, the coconut cream cubes!
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.
Simply add your frozen strawberries, lemons, coconut cream cubes and maple syrup to a blender. Blend until smooth and creamy! Serve in frozen lemon cup and enjoy!
Why you should make this 4 ingredient vegan strawberry lemonade ice cream:
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Dairy-Free and Vegan: This strawberry lemonade ice cream is free from dairy and animal products. Making this a great option for those who are vegan or don’t eat dairy.
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Nutrient-Rich Ingredients: Strawberries are packed with antioxidants, vitamin C, and fiber! Lemons provide a good dose of vitamin C and can help aid in digestion. Coconut milk adds healthy fat and a creaminess to the ice cream.
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Lower in Added Sugar: By using natural sweeteners like maple syrup, this ice cream contains less added sugar compared to traditional store-bought varieties.
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Hydrating and Refreshing: With the combination of strawberries and lemon, this frozen treat offers a hydrating and refreshing experience, perfect for hot summer days.
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Fun and Enjoyable: Making and serving this ice cream in frozen lemon cups adds an element of fun and whimsy to the experience, making it an enjoyable treat for both kids and adults alike.
Hope you enjoy these creamy, healthy 4 ingredient vegan Strawberry Lemonade Ice Cream served in the cutest frozen lemon cups! 🙂
With it’s minimal ingredient list and refreshing flavors, this dairy-free treat is perfect for the summer season.
It’s great to serve at get togethers, summer parties and BBQs!
Enjoy their health benefits, and relish the fun and enjoyment that comes with making and savoring every sweet bite.
If you make this recipe, be sure to leave a review below and tag me on Instagram with your creations! 🙂
Looking for more healthy summer recipes? Check out my new cookbook with over 70 healthy and easy recipes made using all whole food ingredients! 
This book includes drinks, breakfast, lunch & salads, healthy dinners, snacks and of course- desserts! Free of gluten, soy, seed oils and refined sugar!
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Vegan Strawberry Lemonade Ice Cream (only 4 ingredients!)
Ingredients
- 2 1/2 cups frozen strawberries
- 3 lemons (peeled, deeseed, halved and frozen)
- 1/2 cup coconut cream, frozen into cubes about 6 or 7 cubes
- 1/4 cup + 1 tbsp maple syrup
Lemon Cups with Strawberry Hats
- 4 lemons for hallowing and using as serve cups (optional)
- 4 strawberry tops
Instructions
Prepare the frozen 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.
- Once cut, use a large spoon to remove the juice and pulp inside (I do this in a bowl to prevent any mess)
- 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.
- Cut the tops off of 4 strawberries and freeze as well.
Make the strawberry lemonade ice cream
- In a blender, combine the frozen strawberries, frozen lemons, coconut cream cubes, and maple syrup.
- Blend until smooth and creamy, ensuring all the ingredients are well combined. (if using a high speed blender so a tamper to push down as you go)
- Pour the strawberry lemonade ice cream mixture into the hollowed-out lemon cups, filling them to the top.
- Top with the frozen strawberry tops.
- Place in the freezer for about 20 minutes if need to set (or until your ready to enjoy)
- If freezing overnight, allow them to thaw for about 15 minutes before serving.
- Place any additional ice cream in an airtight container and freeze. Enjoy!
Notes
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