Vegan Lemonade Ice Cream

Vegan lemon ice cream with a healthy dose of magnesium and shaves of fresh lemon zest.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4


  • 1 cup raw whole cashews
  • 1 cup water
  • 2 tablespoons Lemon Natural Calm
  • 2 tablespoons coconut nectar
  • 2 tablespoon lemon juice
  • Zest from one lemon (approximately 1 tablespoon)


  1. Add the cashews, water and Natural Calm to the jug of your high powered blender. If you do not have a high powered blender, it’s best to soak the cashews before using them in this recipe. To soak, add cashews to a bowl and cover with water. Allow to sit in the water for 12 hours before draining, rinsing and using in this recipe.
  2. Blend mixture until smooth, about 2 minutes. Add honey, then lemon juice and continue running for 20 more seconds, until everything is mixed.
  3. Drop in lemon zest, whiz lightly.
  4. Ice cream maker version: transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to it’s directions.
  5. Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping.

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Honey can also be used

Nutrition Information Per Serving

  • Calories: 230
  • Calories from Fat: 143
  • Total Fat: 15.9
  • Saturated Fat: 3.2 g
  • Sodium: 9 mg
  • Carbs: 20 g
  • Dietary Fiber: 1.1 g
  • Net Carbs: 18.9 g
  • Sugars: 10.5 g
  • Protein: 5.3 g