Sometimes a recipe goes viral on social media gaining hundreds of thousands of views in a very short time. This recipe is one of those – they even say it ‘broke the internet’.
Viral social media trends have become a hallmark of internet culture, and one of the recent sensations that took the platform by storm was the creation of this easy ice cream recipe. This unexpected and seemingly unusual combination gained immense popularity, captivating the taste buds and curiosity of foodies around the world.
Fresh whole lemons are blended into this ice cream to give this recipe a really vibrant and intense lemon flavour. The coconut flavour comes from the coconut milk used in this recipe, which also provides an incredibly creamy and delicious base for this scrummy ice cream.
The world of desserts and sweets is constantly evolving, with new trends and flavors being introduced every day. One such trend that has been making waves in recent times is the healthy ice cream trend. When I saw this recipe made of just 3 ingredients I knew I had to try it. I mean, come on!
I have to admit – I was completely sceptical of the making no churn ice cream with just 3 ingredients. As a fitness professional, I have seen SO many “healthy” food trends come and go, and honestly, a lot just kind of fall flat. But I decided to give it a try with this a try and holy moly – I was so impressed! This lemon-y ice cream is really delish. It is amazing! Literally amazing.
With a deliciously rich flavor, creamy consistency, and thick texture … this ice cream looks, feels, and tastes like the real deal. I promise you … it is SO GOOD!
How to Make 3-Ingredient Lemon Ice Cream
The best part about this ice cream is that you don’t need an ice cream maker — just a high-speed blender. You will add three lemons (you can remove the zest and rind, although you don’t have to), 1 can coconut cream or full fat coconut milk, and 1/4 cup maple syrup (or any sweetener of your choice).
Give this mixture a quick whirl and then pour it into an ice cube mold. Let the lemon mixture freeze, then take it out from the freezer to gently thaw before throwing it back in the blender. Give it a second spin in the blender until it’s thick and creamy. Ta da! No-churn ice cream.
My Honest Review of No-Churn Lemon Ice Cream
This was very yummy. For just three ingredients, the flavor and texture was spot-on. I was surprised by how quickly the ice molds froze (just a little over an hour), so all in all, it wasn’t a time-consuming process. The coconut milk gave it a super-rich, creamy texture, but I didn’t feel like the ice cream had an overwhelming coconut flavor. It reminded me of the creamy lemon ice I’d eat as a kid. I shaved off some of the rind from my lemons but there was still some remaining, and I didn’t find the texture to be gritty or pithy.
The one drawback to no-churn, coconut milk-based ice creams like this one is that they tend to get a bit icy after they have been in the freezer because of their high water content. In other words, I would say that the ice cream was best right after the frozen cubes were blended. After putting the ice cream in a container and returning to it a few hours later. there was a good amount of shaved ice on it. Plus, when it becomes super rock-hard after some time in the freezer, it takes a good while to thaw on the counter before you can eat it without breaking your spoon.
All in all it was delicious and I will be making it again…very soon! Is this better than a churned, dairy ice cream? Well, probably not. But it was pretty darn tasty, given the low effort and short ingredient list.
5 Tips for Making 3-Ingredient, No-Churn Lemon Ice Cream
Use full-fat coconut cream or milk. The success of this recipe definitely lies in the full-fat coconut milk. Anything “light” isn’t going to give you the full-bodied texture and fat that’s required for this churn-less delicacy.
Be patient with your blender. When you first blend the frozen coconut milk mixture, it may seem like it will never become smooth and creamy. Trust your blender and the process. You may need to get in there with a rubber spatula a few times to move things around, but your high-speed machine is more than capable of blending up these frozen cubes.
Get creative with your citrus. If I were to make this again, I’d probably mix a lime in there, maybe an orange, and a handful of frozen berries. Worth a try anyway.
Remember to let it thaw. If you plan to freeze it and eat it at a later date, don’t forget to let it thaw on your counter for at least 15 minutes before you try digging in. Your wrist and your spoons will thank you.
3-Ingredient Lemon Coconut Ice Cream
Ingredients
- 3 lemons
- 1 13.5 oz can coconut cream (or full fat coconut milk)
- 1/2 cup maple syrup
Instructions
- Add all ingredients to a high speed blender and blend until smooth. Transfer to an ice cube tray and freeze for at least 4 hours or overnight.When ready to make, add frozen ice cream cubes to a blender and blend until an ice cream consistency forms - it might take a few minutes, be patient! Scoop into bowls and enjoy!
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
