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No-Machine Lemon Ice Cream – Paleo & Vegan


2 14 oz. cans (4 cups) full-fat coconut milk or coconut cream (see notes)

1 1/4 cups pitted dates, Medjool or any kind (about 8 oz.)

1/2 c boiling water

zest from 3 lemons

juice from 2 lemons (about 1/4 cup)

1/4 cup - 1/2 cup maple syrup (start low, add more to taste)

Optional - stevia liquid, concentrate or extract powder to taste (see notes)

a few dashes ground clove

We found this lemon goodness at


The night before: pop the cans of coconut milk or cream into the fridge to chill.

Combine the dates and water in a food processor and let stand 5-10 minutes.

Pulse and process until the dates are light and creamy. If you're using Medjool, it will only take a few minutes. Regular dates can take 8-10 minutes total.

Zest the lemons.

If you're using coconut milk, drain the liquid from the chilled coconut. Skip this step if you're using coconut cream.

Beat or process the coconut until it's the consistency of whipped cream. (see notes for tips)

Stir in the dates, lemon zest, maple syrup, lemon juice and clove.

Taste and see if you'd like more maple syrup, or want to add stevia.

Transfer to a freezer safe plastic container and freeze 2-3 hours before scooping.

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