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

Lemon Poppy Seed Ice Cream - vegan, sugar free, low carb

Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Like Lemon Poppy Seed Muffins? Then you'll love this Lemon Poppy Seed Ice Cream - vegan with low-carb options.
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  • If you like a smooth textured ice cream, add the poppy seeds at the beginning. If you prefer little whole crunchy poppy seeds, add them at the very end.
  • If you don't have a high speed blender, first grind the chia seeds (and you can also grind the poppy seeds as well) before mixing with the milk. If you do have a high speed blender, pour the coconut milk and chia seeds (and gelatin, if using) in the blender and let sit while assembling the other ingredients.
  • Add all the ingredients to the blender, blend on high until all the seeds have been pulverized, about a minute. Chill and follow the instructions for your ice cream maker.
  • If you don't have an ice cream maker, freeze the mixture in a container (something rectangular). When frozen, dump out the ice cream and cut into chunks. Put the chunks in a high speed blender (I don't know if a food processor would work) and blend, tamping down to keep the thick mixture moving. Pour back into the container and freeze again.
  • Alternatively, freeze mixture in container and whisk (then stir) every half hour until frozen.