This lemon mint ice cream calls for five ingredients and there are even fewer steps involved. Lemon and fresh mint make a perfect flavor pair. It’s refreshing with just the right amount of zing. It’s extra perfect when it’s made into this creamy coconut milk-based ice cream. Summer food at its finest! This ice cream would also make a mean ice cream sandwich, maybe with some vanilla or strawberry cookies!

No-Churn Lemon Mint Ice Cream [Vegan]



  • 1 13.66-ounce can full-fat coconut milk
  • Juice and zest of 1 lemon
  • 1/4 cup packed fresh mint
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons maple syrup or favorite liquid sweetener


  1. Blend all ingredients together. Taste and adjust sweetener and add more mint, if needed.
  2. Once blended completely, pour into a freezer-safe container lined with parchment paper.
  3. Freeze for at least 3-4 hours, or until desired consistency is reached. Try to stir every hour or so if possible for the creamiest result.
  4. Once frozen, scoop and serve.

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  • Lemon
  • Mint