Meyer Lemon Ice Cream

meyer lemon ice cream (vegan) / meyer lemon ice cream (vegan) /

It’s probably about time for a truly lemony post, here on Love and Lemons. Pucker up, this sweet & sour ice cream is the perfect way, in my opinion, to welcome spring. (Or to dream about spring if it hasn’t quite reached you yet).

Yes, an ice cream maker is required here — I’m not going to lie, it takes up an annoying amount of space, but we really do use ours quite often. It’s fun to get creative with flavor combinations you can’t just buy in a store, (especially non-dairy combinations). I imagine making ice cream would be a fun project for kids. Not that we have kids, but whenever I tell Jack “we’re making ice cream tonight,” his eyes light up like a five year old. He goes to town measuring & mixing… I sit back and watch. It’s pretty great.

This is a pretty simple recipe. From here, you can get as fancy as you like with whatever you like. Some good choice are mint, vanilla bean, or my personal favorite— a teeny pinch of cayenne to make it just a little spicy.

meyer lemon ice cream

Serves: makes a little over 2 cups, or 4 small servings
  • 1.5 cups of full fat coconut milk (1 can)
  • 1.5 tablespoons corn starch (or tapioca starch)
  • ⅓ cup sugar
  • zest and juice of 1 small meyer lemon
  • ⅛ teaspoon salt
  • optional - crushed vanilla wafers
  1. In a small bowl, mix ¼ cup of the coconut milk with the corn starch and whisk until it's fully dissolved.
  2. Add the remaining coconut milk, sugar, lemon zest, lemon juice and salt. Whisk again.
  3. Pour into the bowl of your ice cream maker and follow the manufacturer's directions to finish the ice cream.
  4. Serve with crushed vanilla wafers or toppings of your choice.
Some creative additions: mix pure vanilla bean and/or pinch of cayenne into the coconut mixture.

If it's too soft right out of your ice cream maker, chill in the freezer for 30 minutes before serving.

I have this ice cream maker. I think it does a good job for the price point.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Jaklin Orlowski

    I’ve made this twice and it is delicious. A few alterations I made are:

    1) Added a tsp of vanilla,
    2) Used fine monk fruit sugar instead of regular sugar;
    3) Cook the mixture before putting it in the ice cream maker. It’s delicious as a custard too, after chilling in the refrigerator.

    I even used the cooked & chilled custard to eat with fresh mangos and chopped walnuts for breakfast (similar to yogurt and fresh fruit). This is a delicious recipe that I will make over and over again.

  2. Christine

    I made this with a meyer lemon from my tree and the juice and pulp from 2 passion fruits. It’s very tasty.

  3. Jennifer

    can’t wait to try this! do you think it would work with arrowroot instead of cornstarch?

  4. brooke relegeno

    yes, yummy.

  5. terry

    Can you clarify how much lemon juice is needed? is it 1 cup or less?

    • Jeanine Donofrio

      Hi Terry, 1 meyer lemon is about 1/4 cup of juice

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.