Lemon Poppy Seed Ice Cream – vegan and sugar free

Homemade Ice Cream - Vegan Ice Cream that's Lemon Poppyseed flavor! Sugar free! Now you can have Lemon Poppyseed Muffin flavor in ice cream!

{Naomi Huzovicova is back today with a fabulous recipe for homemade ice cream – Lemon Poppy Seed Ice Cream!  Lemon Poppyseed Muffins are sooo good and now you can have this great treat in a dairy-free and sugar-free ice cream.  Wow.  Enough said – on with the recipe!}

Ice cream, I think, belongs in it’s own food category: my favourite food category. I even have a Pinterest board dedicated entirely to frozen treats (and yes, I get that song stuck in my head every time I see the title).

About a two minute walk from my home is a little ice cream stand. On the plus side, they make the ice cream themselves and it’s pretty decent.

On the minus side, they mostly use artificial flavours.

What should a bright blue Smurf ice cream taste like?

I’m afraid to find out.

One ice cream that doesn’t use artificial flavours, however, is their poppy seed ice cream, which I get when I succumb to temptation.

Poppy seed ice cream, you ask?

Poppy seed ice cream isn’t so weird when you consider that poppy seeds are used frequently in Central Europe, from cakes and strudels to special Christmas buns and pasta. It is often used as a ground paste.

While newly formed poppy seeds are the source of opium, ripened and dry seeds are perfectly safe and drug free, although they purportedly have a relaxing effect. Additionally, they are a very high source of calcium and manganese – just 1 Tbsp has 13% of the RDA (Recommended Daily Allowance) of calcium! They also have a decent amount of magnesium (the mineral in the spotlight that everyone is low on), phosphorus, zinc, and copper.

I may have served this ice cream for breakfast, it’s that good for you.

I wanted to make an egg free ice cream, but most recipes call for cornstarch instead, which I also wanted to avoid.

So I used chia seeds to thicken it up and improve the texture, which added blood-sugar stabilizing and omega-3 benefits. It does darken the ice cream, but I don’t find that important.

To make this ice cream, I used homemade coconut milk (like this one, though I strained it). If you use bought coconut milk that has a lot of coconut cream, you won’t need the extra coconut oil. You can use any other milk, dairy or otherwise, but unless you add cream keep the coconut oil as it makes a huge difference in taste.

The amount of honey called for makes a refreshing ice cream but not overly sweet. Taste test, of course, before freezing and add sweetener to your taste.

You can also substitute any sweetener of choice.

Homemade Ice Cream - Vegan Ice Cream that's Lemon Poppyseed flavor! Sugar free! Now you can have Lemon Poppyseed Muffin flavor in ice cream!


For other healthy whole food treats, you might want to try:

Spruce Tip Ice Cream
or Fermented Spiced Apple Chutney

Do you have a favorite treat made with poppy seeds?

Naomi Huzovicova - Writer at Whole New MomNaomi is originally from Canada but is now a wife and mom in Slovakia. She tries to live each day as a follower of Christ in the chaos of caring for children. Using real food and creating an environmentally-friendly surrounding for her family is a priority. She dreams of a little farm while living in an apartment, enjoys handmade creations, and still doesn’t like brussels sprouts. Naomi shares her food creations and photos of Slovakia at Almost Bananas. She looks forward to connecting with you on PinterestGoogle+, and Facebook.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Sounds amazing! I love lemon and poppyseed anything! 🙂

  2. Lemon poppyseed always catches my attention, and I love the addition of chia seeds!

  3. This is the perfect ice cream for summer!!! Will be made here for sure, thanks!

  4. Wow! Naomi this looks amazing! I would never have thought of using poppy seed but love the extra nutrition it brings to ice cream. 😉

  5. This recipe looks amazing- I will absolutely be giving this a try! I love your blog and look forward to reading more!

  6. This ice cream looks so delicious! Since it’s been in the high 90s here, it’s time to start making ice cream. I’d be thrilled if you’d link up at this week’s Off the Hook!

  7. Wowzers – this looks delicious and also beautiful!

    I saw your link over at Allergy Free Wednesday. If you’re interested, I’d love for you to share this at Naturally Sweet Tuesdays as well! http://livingfree.aubreecherie.com/2014/05/introducing-naturally-sweet-tuesday-new-blog-carnival-link-up/ Thanks for considering 🙂

    All the best, ~Aubree

  8. Sounds like a perfect warm weather treat!

  9. Wow, this sounds fantastic! Thanks for the recipe 🙂

  10. Ice cream for breakfast? Nom!

  11. This looks so good right now! I love the combination of flavors. Reminds me of my favorite muffins… but now it’s like a zillion times better because it’s ICE CREAM! 🙂

  12. This sounds absolutely wonderful! Pinning this to make later 🙂

  13. I’m making this lemon poppyseed ice cream as we speak. I used pure maple syrup instead of honey and I added some lemon zest for an extra pop of citrus and I can’t wait to try it!!! I love that you add chia seeds to the custard. What a great idea for summer!

  14. wow, your lemon poppyseed ice cream looks so tempting. yum. 🙂

  15. Yum! I love anything lemon. This looks delicious!

  16. For people who are allergic to pollen or honey, use rice syrup! it has the same consistency of honey but has a nicer flavour and not as sweet.
    Love the recipe! 🙂

  17. Simone Evers says:

    Hi there,

    For how many people is this lovely reciept? I need it for 30 friends ???? thanks & greetings from Frankfurt


    • Frankfurt is just a hop, skip and jump away from me, so I’ll speak in metric…
      This ice cream will make a little less than 1 L. It’s not as fatty as American ice cream, more like gelato, so it’s not as filling. How many servings would depend entirely on how much your guests like it and how much they eat…I could probably eat half of it myself at one sitting. Umm…who am I kidding, even the whole thing!
      A flat scoop is about 30 ml, so 1 L will make about 30 small scoops, and each person would have probably 2-3 scoops, so I’d double or triple it, depending on how many other desserts you have. It might be tricky to freeze that much though, I’d freeze it in single recipe batches. Good luck!

  18. Hello I make muesli on a regular basis. So my procedure is to mix all seeds with oats together tgan roast at 150°. So how would this work? I would soak first, dehydrate them, mix them together then roast them?

  19. The recipe says poppy seeds soaked and dehydrated… do you mean RE-hydrated?

  20. I just moved this from my ice cream maker to my freezer, and although I snuck a couple tasty spoonfuls, it’s all I can do not to dig in to the rest right away!! I love the idea of adding chia to the mix. Why not make something healthier if it only adds to the flavor?! Brilliant. I also added about a tbsp of lemon zest for an extra zing. Thanks for the great recipe!