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No-Churn Lemon Poppy Seed Ice Cream (Keto, Dairy-Free) – vegetarian recipe
Stav Kogan

No-Churn Lemon Poppy Seed Ice Cream (Keto, Dairy-Free)

An incredibly creamy, zesty, and healthy No-Churn Lemon Poppy Seed Ice Cream. This dairy-free dessert uses chia seeds and a two-step freezing process for a luscious texture without an ice cream maker.
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Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 8 serving
Calories: 273
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (720 ml) full-fat coconut milk, chilled
  • ¼ cup (40 g / 1.41 oz) chia seeds
  • ¼ cup (60 ml / 2 fl oz) fresh lemon juice
  • ¼ cup (60 ml / 2 fl oz) coconut oil, melted
  • 2 tbsp (18 g / 0.63 oz) poppy seeds
  • ½ tsp pure stevia powder, or to taste
  • For the creamiest result, use full-fat, canned coconut milk, not the kind from a carton. Chilling the can beforehand helps.
  • 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.

Method
 

  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.
  3. 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.
  4. Blend on high for 30-60 seconds until the mixture is completely smooth and slightly thickened.
  5. Pour the mixture into a freezer-safe, shallow container (like a loaf pan) and freeze for 3-4 hours, or until solid.
  6. Once frozen, remove the container from the freezer. Use a knife to cut the frozen block into rough 1-inch chunks.
  7. Place the chunks back into your high-powered blender.
  8. 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.
  9. 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.
  10. Enjoy!
  11. 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.

Nutrition

Calories: 273kcalCarbohydrates: 5.8gProtein: 2.8gFat: 27g

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