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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.
Print Recipe


  • 3 cups coconut milk (700 g)
  • 1/4 cup chia seeds (50 g)
  • 1/3 cup lemon juice (77g; freshly squeezed)
  • 1/2 cup honey (140 g) (or alternative--use about 3/4 cup low-carb sweetener if desired)
  • 1/4 cup coconut oil (50 g) (melted; or ghee)
  • 3 Tbsp poppy seeds (35 g)
  • 1-3 Tbsp MCT oil (optional - for creaminess. See alternatives in Recipe Notes)
  • 1 Tbsp gelatin (or arrowroot; optional - as thickener)


  • 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.