Vegan Lemon Ice Cream

Jan 31, 2019

Vegan Lemon Ice Cream

For this fun fact, we have to travel back in time to before the days of refrigeration, when ice cream was a rare delicacy. Did you know that only the rich, elite class could afford to purchase the imported ingredients to assemble and preserve ice cream? It wasn’t until the turn of the 20th century that manufacturing made ice cream the everyday treat we all know and love!

The best part about this ice cream recipe? Anyone can make it in the comfort of their own home!


  • 2 14 oz. cans (4 cups) full-fat coconut milk or coconut cream (see notes)
  • 1 1/4 cups pitted dates, Medjool or any kind (about 8 oz.)
  • 1/2 c boiling water
  • zest from 3 lemons
  • juice from 2 lemons (about 1/4 cup)
  • 1/4 cup – 1/2 cup maple syrup (start low, add more to taste)
  • Optional – stevia liquid, concentrate or extract powder to taste (see notes)
  • a few dashes ground clove


  1. The night before: pop the cans of coconut milk or cream into the fridge to chill.
  2. Combine the dates and water in a food processor and let stand 5-10 minutes.
  3. Pulse and process until the dates are light and creamy. If you’re using Medjool, it will only take a few minutes. Regular dates can take 8-10 minutes total.
  4. Zest the lemons.
  5. If you’re using coconut milk, drain the liquid from the chilled coconut. Skip this step if you’re using coconut cream.
  6. Beat or process the coconut until it’s the consistency of whipped cream. (see notes for tips)
  7. Stir in the dates, lemon zest, maple syrup, lemon juice and clove.
  8. Taste and see if you’d like more maple syrup, or want to add stevia.
  9. Transfer to a freezer safe plastic container and freeze 2-3 hours before scooping.


Serves 1 cup

Nutritional Analysis Per Serving
Calories 215
Total Fat 12 g
Carbohydrates 12 g
Sugars 7 g
Dietary Fiber 2 g
Protein 1 g


This tasty recipe is courtesy of “Eat Healthy Eat Happy.”


University Bariatrics