These irresistible soft, smooth, creamy and zesty homemade Vegan Lemon Ice-Cream Bars are perfect for a hot summers day. Dairy-free vanilla ice-cream with a layer of homemade vegan lemon curd is coated in a white chocolate shell. Easy to make, no-churning required and completely vegan.
Vegan Lemon Ice-Cream Bars
It’s currently June and in the UK, we are having a crazy heatwave, with the daily temperature reaching 35 degrees (I am melting writing this post- haha). As it’s boiling, there is nothing quite like a cool and refreshing ice-cream to really cool things down! These ice lollies have everything you could ever want – they’re soft and creamy, with a zingy lemon curd, coated in crisp chocolate. The combination of the creamy filling and frozen chocolate shell is truly perfect! I opted to make these lemon flavours, but the variations are endless (you could add an orange curd), blueberry, raspberry or cherry jam for example. These ice-creams are fab to make ahead and store in your freezer, so you can enjoy whenever you fancy a cooling treat.
Looking for more summer recipes? Check out my: Vegan Pistachio Ice-Cream Bars, No-Churn Biscoff Ice-Cream Sandwiches, Viral Vegan Oreo Ice-Cream Sandwiches.
Why you’ll love these lemon ice-creams:
- Easy to make -take less than half hour to make.
- Minimal ingredients.
- No churning required.
- Vegan – they don’t contain any dairy or animal derived ingredients.
- Fun to make – great for kids to get involved in making.
- Makes 4-6 ice-cream bars.
- Super light and creamy.
- Lemon curd is zesty and zingy!
- Perfect treat for summer!
Layers of these lemon ice-creams
This recipe has 3 main components. I’ve written alittle overview below, but find the full written recipe and method in the recipe card at the bottom of the page.
- Ice-cream
This ice-cream couldn’t be easier to make. All ingredients are combined and blender in a blender / food processor until smooth and them poured into the ice-cream mould, it’s THAT easy, you’ll never want store bought ice-cream ever again once you realise how easy it is to make your own.
- Lemon curd
The lemon in the ice-cream bars is a thick layer of homemade vegan lemon curd which is piped directly into the ice-cream mould before the ice-cream. It’s easy to make, made using minimal ingredients and can be ready in under 10 minutes! It’s super thick, creamy and zesty made using real lemons, dairy-free condensed milk and dairy-free butter.
- Chocolate shell
Finally the ice-creams, when frozen, are coated in a delicious dairy-free white chocolate shell. I added in. dot of yellow food gel to give the chocolate a subtle yellow colour to pair with the lemon flavour but this is optional. Make sur eto use a dairy-free chocolate which melts smooth (as some tend to be gritty). My personal favourites are Ichoc Vanilla, Sainsburys Own Free From White Chocolate Bars and Ombar Blonde. and I also served the ice-creams with a mint leaf to replicate the lemon leaves. So cute!
Ingredients you’ll need
- Corn flour – The cornflour is in the lemon curd and helps to thicken the curd making it thick and creamy.
- Dairy-free butter/margarine – I use Flora Plant Block, but you can also use a dairy-free margarine.
- Caster sugar – Use fine, white sugar (not powdered).
- Lemon juice – Ensure your lemons are not waxed if using the peel for the curd.
- Vegan condensed milk – I use Natures Charm Condensed Oat Milk.
- Turmeric / yellow food gel – Linked the yellow food gel here. For a natural yellow colour, use a pinch of turmeric powder.
- Cashew nuts – Make sure to use unsalted, and soak then drain before using to mak them super soft and creamy for blending.
- Coconut cream – The thick white cream from a can / tin of coconut milk.
- Vanilla bean paste – Use vanilla bean paste to add speckles into the ice-cream. it also adds tones more vanilla flavour.
- Dairy-free milk – You can use any dairy-free milk, including soya, oat, almond or cashew.
- Dairy-free white chocolate- I use Sainsburys Own Free From White Chocolate.
- Mint leaves – Garnish the ice-cream with some fresh mint leaves (optional).
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
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Vegan Lemon Ice-cream Bars
- Total Time: Overnight
- Yield: 4-6 1x
- Diet: Vegan
Description
Homemade Vegan Lemon Ice-creams, with homemade lemon curd, vanilla ice cream and a white chocolate shell.
Ingredients
Ingredients for the lemon curd
- 3 tablespoons of corn flour + 2 tablespoons of water
- 100g of dairy-free butter/margarine
- 100g of caster sugar
- 170ml of lemon juice
- 3 small unwaxed lemons (zest)
- 100g of vegan condensed milk
- Pinch of turmeric (or drop of yellow food gel)
Ingredients for the ice-cream
- 110g of cashew nuts (soaked and drained, see notes)
- 90g of coconut cream (see notes)
- 1/2 tablespoon of vanilla bean paste
- 90g of dairy-free milk
Ingredients for the chocolate shell
- 250g of dairy-free white chocolate
- Yellow food gel
- Mint leaves (decoration)
Instructions
Method (lemon curd)
- In a small bowl, add in the corn flour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest (if using), vegan condensed milk and a pinch of turmeric or tiny drop of yellow food gel into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.
Method (ice-cream)
- Once the lemon curd is cool, transfer into a piping bag, pipe the curd into ice-cream moulds (refer to video for example). Set aside.
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Add the soaked then drained cashews into a blender along with the coconut cream, vanilla and dairy-free milk. Blend this until smooth and creamy.
- Equally pour the ice-cream mixture into the ice-cream moulds, on-top of the lemon curd. Tap the mould to remove any air bubbles. Add in the ice-cream sticks.
- Place the ice-creams in the freezer and allow to set, appropriately 8 hours or preferably overnight.
Method (chocolate)
- Break up the dairy-free white chocolate into a heat-proof bowl, place the bowl over a saucepan filled 3/4 with water and place on the hob over medium heat to melt the chocolate (this is called a bain-marie. You can microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn’t burn. Stir in a tiny drop of yellow food gel (not a liquid food colour as this will split the chocolate). I’ve linked the gel i recommend here.
- Pour the melted chocolate into a glass or jar, large / deep enough to dunk the ice-creams.
- While the ice-creams are frozen, un-mould and dunk them into the chocolate, allowing any excess to drip off.
- Once coated, lay flat on a baking tray or chopping board lined with baking paper.
- Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
- Optional: Serve with a mint leaf on top to resemble a lemon.
- Store in the freezer and tuck in!
Notes
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
Store the ice-creams in a air tight container in the freezer. Best enjoyed within
- Prep Time: 5 minutes
- Category: ice-cream
- Method: No-Bake
- Cuisine: American
