It is extra hot outside today, so we’re serving up some lemony sweet cones here at Botanica HQ to cool off. Who wants one?!

This homemade Lemon Coconut Ice Cream is refreshing, creamy, completely plant-based, and will be on repeat all summer long! We added a dash of Botanica Turmeric Lemonade for that extra lemony kick and natural yellow hue, plus some anti-inflammatory benefits that you can feel good about while you dig into your second (or third!) helping. 

Homemade lemon coconut ice cream

Makes 8 (½-cup) servings // Vegan, Dairy Free, Gluten Free

Ingredients:

• 2 cans (14-oz/400ml) full fat coconut milk or cream, unchilled (make sure it’s not grainy when you open it, I have good luck with full fat Aroy-D coconut milk)
• ¼ cup (60ml) maple syrup
• ¼ cup (50g) natural cane sugar (or desired sweetener)
• 3 Tbs Botanica Turmeric Lemonade 
• 3 Tbs (45ml) fresh lemon juice (juice of 1 lemon)
• Zest of 3 lemons (2 slightly packed tablespoons)
• 1 Tbs (15ml) pure vanilla extract
• ¼ tsp salt

Method:

1. Place your ice cream maker’s bowl in the freezer overnight, or for at least 12 hours.
   *see notes if you do not have an ice cream maker.
2. Add the following ingredients to a blender: entire cans of coconut milk/cream, maple syrup, sugar, lemon juice, lemon zest, vanilla extract, salt, and Botanica turmeric lemonade and blend on low-medium (so it doesn’t get super bubbly) for about 1-2 minutes to fully dissolve the sugar.
3. Pour the creamy base into the ice cream maker and churn according to your ice cream maker’s instructions, about 30-40 minutes. Mixture should look like soft-serve. Depending on the temperature of your ice cream bowl, it may only take 25 minutes. *See notes if you do not have an ice cream maker.
4. Once the ice cream is churned, spoon mixture into a freezer safe dish such as a loaf pan. Smooth out the top. Cover pan with plastic wrap and freeze for 4-6 hours or until firm.
5. Leftovers can be kept in and air tight container for 3-4 weeks, however it tastes best the first week. Remove from freezer 10 minutes before serving for best texture and scoop ability (less time if you’ve already eaten some!). A warm ice cream scoop can also help with scooping!

*NOTES:

• If you do not have an ice cream maker, complete step 2 and then pour mixture into 2 large ziplock freezer bags. Place the bags on a baking tray and freeze for 2 hours or until just frozen. Remove the bags from the freezer and use your hands to break up into chunks. Place the chunks into food processor and blend until smooth, doing in batches if necessary, and scraping down the sides of the bowl. Continue with the above Step 4 onwards.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photo with #botanicahealth on Instagram (we love seeing your creations!). Be well, friends!