With the trees blooming and the weather consistently in the 70’s my mind is on ice cream! Usually ice cream is reserved for the dog days of summer when it’s 90°+ outside and you feel like you’re going to melt.
But this Toasted Coconut Lemon Ice Cream is perfect year-round.
It’s lemony enough for the lemon lovers to adore it but coconut(y) enough for people like me to like it just as much.
The great thing about this ice cream is that since it’s egg free you can taste test as you go. If you’re a lemon lover with a capital L simply add more lemon. Want more vanilla? Add in a few more beans or even some extract. Want more coconut (you really do) add in some extra or top it with some just before serving so you have a warm crunchy contrast.
Hate lemon and just want to go the coconut route? Totally doable. May I even suggest a chocolate fudge swirl? GOALS!
Be sure to thaw the ice cream at room temperature for 30 minutes or so before scooping!
Toasted Coconut Lemon Ice Cream
This Toasted Coconut Lemon Ice Cream is perfect year-round treat.
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- 2 13.5-oz cans Full-fat coconut milk
- 1/4 cup maple syrup (or honey)
- 3 medium Vanilla beans (scraped)
- 1 medium Lemon (zested and juiced)
- 2.5 tablespoons Tapioca flour
- 1/2 cup Unsweetened coconut flakes toasted
More TIPS about this paleo recipe in the post above!
- Place all of the ingredients minus the toasted coconut in a medium pot. Heat just enough for the coconut milk to dissolve and mix with the other ingredients. Chill until cold.
- Place the mix in you ice cream machine and churn according to its directions. In the last 5 minutes of churning add in the toasted coconut -- (To toast simply add to a dry skillet over medium heat and stir until golden). Transfer to a container with a lid and freeze until solid.
- Remove from freezer 30 minutes prior to serving to allow it to soften a bit. Top with extra toasted coconut if desired.
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I can’t see the recipe, there are just a bunch of pictures of the ice cream.
Hi Alisa, we were having technical difficulties today trying to update recipes with a “jump to recipe” button as well as nutritional graphics. All recipes are back up, we hope you enjoy the new features!
What is the nutritional and calorie count?
Hi Mary, we don’t provide nutritional information but you can use a service like paleotrack.com to plug-in your ingredients and populate that info. Hope this helps!
Hi. This looks so good! I am sensitive to tapioca, can I substitute anything for it? Maybe arrowroot starch? Thanks!
Thanks Beth! Yes, arrowroot starch will work perfectly!
Just wondering if you can make this without an ice cream maker??? I live overseas and do not have one…they are not common here…thoughts or suggestions?
I bet you could! Check out this article from the kitchn for some tips!
Chrisy @ Homemade Hooplah
Oh my goodness – this looks AMAZING! I just know my mother is going to love it!
I love coconut ice cream so this would rock my world. The coconut lemon combination is perfect, they play off each other really well. Love your photos.
This looks like creamy bliss Lauren! I’m imagining using the honey with some ginger added, too … churning in my near future.
Citra Kale @Citra's Home Diary
Hai lauren…. I can imagine how delish this ice cream..the combi combination of coconut milk, lemon with those toasted coconut just a winner!
Citra Kale @Citra's Home Diary
I mean it’s a combo combination 😀
This looks AMAZING, I love the flavor combination and I’ve finally discovered how awesome coconut milk is so I definitely want to give this a try!