Lemon Poppy Seed Ice Cream

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Lemon Poppy Seed Ice Cream

Course: Dessert

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan

Keyword: lemon poppy seed ice cream

Prep Time: 10

Servings:

Calories: 308kcal

Author: Adrienne

This lemon poppy seed ice cream is creamy, bright, and naturally sweetened, with a fresh citrus flavor and a subtle crunch from poppy seeds. Made with simple ingredients, it can be churned or prepared with an easy no-churn method.

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Ingredients

3 cups coconut milk (700 grams)
1/4 cup chia seeds (50 grams) optional
1/3 cup lemon juice (77 grams; freshly squeezed)
lemon zest from 2 lemons
1/2 cup honey (140 grams) (or alternative--use about 3/4 cup low-carb sweetener if desired)
1/4 cup coconut oil (50 grams) (melted, or ghee or coconut cream. Optional.)
3 tablespoons poppy seeds (35 grams)
1 teaspoon vanilla extract optional, but recommended

Instructions

If using chia seeds and not using a high-speed blender, grind them first.
Add coconut milk, chia seeds (if using), and oils to a blender. Let sit briefly to soften.
Add remaining ingredients and blend until smooth.
Stir in poppy seeds.
Taste the mixture before freezing and adjust sweetness or lemon juice as desired.
Chill mixture, then churn in an ice cream maker according to manufacturer’s instructions.

No Ice Cream Maker

Freeze in a shallow container. Stir every 30–45 minutes until frozen, or blend frozen chunks for a creamier texture.

Notes

- Coconut Milk Options: I highly recommend using canned coconut milk for this recipe, but you can try homemade coconut milk. You could use another dairy-free milk instead of coconut milk. Cashew, hemp, or oat will yield the best results.
- Low-Carb Sweetener: You can substitute a low-carb sweetener for the honey. 1/4 teaspoon stevia, or 1/4 cup xylitol are both options.
- Chia: Chia seeds help thicken the mixture slightly, but the recipe can be made without them.

Nutrition