No-churn lemon poppy seed ice cream (keto, dairy-free) is incredibly creamy, zesty, and made without an ice cream maker. Ground chia seeds and chilled full-fat coconut milk do the creamy work, with poppy seeds for little pops of crunch. Two freezing steps give it a luscious texture at 5.8 g carbs per serving.
Craving a scoop of sunshine? This No-Churn Lemon Poppy Seed Ice Cream is your answer! It’s incredibly creamy, bursting with zesty lemon flavor, and surprisingly healthy. Using the magic of chia seeds and a simple two-step freezing process, you can create a luscious, dairy-free dessert without an ice cream maker. Get ready to indulge in a guilt-free treat that’s perfect for any occasion.
Ingredients
• 3 cups / 720 ml full-fat coconut milk, chilled
• ¼ cup / 40 g (1.41 oz) chia seeds
• ¼ cup / 60 ml fresh lemon juice
• ¼ cup / 60 ml coconut oil, melted
• 2 tbsp / 18 g (0.63 oz) poppy seeds
• ½ tsp pure stevia powder, or to taste
Instructions
1. In a spice grinder or a high-powered blender, grind the ¼ cup of chia seeds into a fine powder. This is the secret to a smooth, creamy texture.
2. Transfer the ground chia seeds to your blender. Add the 3 cups (720 ml) of coconut milk, ¼ cup lemon juice, ½ teaspoon stevia, and ¼ cup melted coconut oil. If you prefer a smooth ice cream where the poppy seeds are fully integrated, add the 2 tablespoons (30 ml / 1 fl oz) of poppy seeds now.
3. Blend on high for 30-60 seconds until the mixture is completely smooth and slightly thickened.
4. Pour the mixture into a freezer-safe, shallow container (like a loaf pan) and freeze for 3-4 hours, or until solid.
5. Once frozen, remove the container from the freezer. Use a knife to cut the frozen block into rough 1-inch chunks. Place the chunks back into your high-powered blender.
6. Blend the frozen chunks until they break down and form a smooth, creamy, soft-serve consistency. For a little crunch, stir in the poppy seeds now.
7. Transfer the ice cream back to your freezer-safe container, smooth the top, and refreeze for at least 2 hours, or until firm enough to scoop. Enjoy!
Nutritional Information
• Nutritional Highlights
• Dairy-Free & Vegan: Perfect for various dietary needs.
• Rich in Healthy Fats: Thanks to coconut milk and coconut oil.
• Good Source of Fiber: Chia seeds provide a healthy fiber boost.
• Naturally Sweetened: A delicious treat without refined sugar.
Pro Tips
• For the creamiest result, use full-fat, canned coconut milk, not the kind from a carton. Chilling the can beforehand helps.
• Add 1 tablespoon (15 ml / 0.5 fl oz) of fresh lemon zest to the blender in step 2 for an even brighter, more intense citrus flavor.
• A high-powered blender is essential for the second blend (step 6) to break down the frozen chunks into a smooth texture.
• To prevent ice crystals during the final freeze, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before covering the container.
FAQ
Q: Do I have to grind the chia seeds for this recipe
A: Yes, for the best results. Grinding the chia seeds into a fine powder is the secret to achieving an incredibly smooth and creamy texture, preventing any grittiness in your finished ice cream.
Q: Can I use a different kind of milk instead of full-fat coconut milk
A: This recipe is specifically designed for full-fat, canned coconut milk. Its high fat content is crucial for a creamy, rich texture. Using a lower-fat milk like almond or carton coconut milk will result in a much icier dessert.
Q: Is a high-powered blender necessary for this lemon ice cream
A: A high-powered blender is highly recommended, especially for the second blend (step 6). It’s essential for breaking down the frozen chunks into a smooth, soft-serve consistency. A standard blender may struggle and leave the ice cream chunky.
Q: How can I make the lemon flavor even stronger
A: For an even brighter, more intense citrus flavor, add 1 tablespoon (15 ml / 0.5 fl oz) of fresh lemon zest to the blender along with the lemon juice in step 2. This adds aromatic oils from the peel, enhancing the overall lemon taste.
Pro Tips
- Grind the 1/4 cup of chia seeds into a fine powder in a spice grinder or high-powered blender first — this is the secret to a smooth, creamy texture.
- A high-powered blender is essential for the second blend: it breaks the frozen chunks down into a smooth, soft-serve consistency.
- For a little crunch, stir the 2 tablespoons of poppy seeds in after the second blend instead of blending them in at the start.
- Add 1 tablespoon of fresh lemon zest to the blender in step 2 for an even brighter, more intense citrus flavor.
Frequently Asked Questions
Do I need an ice cream maker?
No — the mixture freezes in a shallow container for 3-4 hours, gets blended again from frozen chunks, then refreezes for at least 2 hours until firm.
How many carbs per serving?
Each of the 8 servings has 273 calories with 5.8 g carbs, 2.8 g protein, and 27 g fat, from coconut milk, coconut oil, and chia seeds.
Why are the chia seeds ground up?
Grinding them into a fine powder is what keeps the texture smooth and creamy instead of seedy.
Is this ice cream vegan?
Yes — the recipe is dairy-free and vegan, built on chilled full-fat coconut milk, chia seeds, lemon juice, coconut oil, poppy seeds, and stevia.
Recipe card below.
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No-Churn Lemon Poppy Seed Ice Cream (Keto, Dairy-Free)
Ingredients
Method
- In a spice grinder or a high-powered blender, grind the ¼ cup of chia seeds into a fine powder. This is the secret to a smooth, creamy texture.
- Transfer the ground chia seeds to your blender.
- Add the 3 cups (720 ml) of coconut milk, ¼ cup lemon juice, ½ teaspoon stevia, and ¼ cup melted coconut oil. If you prefer a smooth ice cream where the poppy seeds are fully integrated, add the 2 tablespoons (30 ml / 1 fl oz) of poppy seeds now.
- Blend on high for 30-60 seconds until the mixture is completely smooth and slightly thickened.
- Pour the mixture into a freezer-safe, shallow container (like a loaf pan) and freeze for 3-4 hours, or until solid.
- Once frozen, remove the container from the freezer. Use a knife to cut the frozen block into rough 1-inch chunks.
- Place the chunks back into your high-powered blender.
- Blend the frozen chunks until they break down and form a smooth, creamy, soft-serve consistency. For a little crunch, stir in the poppy seeds now.
- Transfer the ice cream back to your freezer-safe container, smooth the top, and refreeze for at least 2 hours, or until firm enough to scoop.
- Enjoy!
- Add 1 tablespoon (15 ml / 0.5 fl oz) of fresh lemon zest to the blender in step 2 for an even brighter, more intense citrus flavor.
