A Scoop After the Swim

I like having a cold dessert ready when everyone comes in from the pool. This lemon coconut ice cream started as a way to use the last lemons on my counter and a can of coconut milk in the pantry. Now its bright, creamy flavor is one of my favorite summer rewards.

Creamy with a Citrus Spark

Coconut gives the ice cream a mellow richness, while fresh lemon keeps each scoop lively. The mixture is easy to prepare ahead and churn in an ice cream machine. Serve it plain, or set it out with toppings when a pool day turns into a party.

What Goes Into the Churn

• 2 cups heavy whipping cream
• 1 can full-fat coconut milk, 13.5 ounces
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 1/2 cup toasted shredded coconut

Mix, Churn, and Freeze

1. Whisk the cream, coconut milk, and sugar until the sugar dissolves.
2. Whisk in the lemon juice, zest, vanilla, and salt.
3. Cover and refrigerate the mixture for at least 2 hours.
4. Churn in an ice cream machine according to its instructions.
5. Fold in the toasted coconut during the final 2 minutes of churning.
6. Transfer the ice cream to a freezer-safe container.
7. Cover and freeze for at least 4 hours, until firm.
8. Let stand for 5 minutes before scooping.

Build a Poolside Scoop

• Add fresh raspberries to each bowl.
• Sprinkle with extra toasted coconut.
• Serve in small cones.
• Offer berry sauce as part of an ice cream sundae bar.
• Use pale yellow bowls for a butter yellow aesthetic.

Pro Tips

• Use full-fat coconut milk for the creamiest texture.
• Whisk the coconut milk until smooth.
• Chill the mixture before churning.
• Toast the coconut and let it cool first.
• Freeze the finished ice cream in a shallow container.
• Return the container to the freezer between servings.

FAQs

Do I need an ice cream machine?
This recipe is written for one; churning gives the ice cream its smooth texture. If you’re collecting homemade ice cream recipes for a machine, follow your model’s instructions for freezing the bowl and setting the churn time.

Can I make it ahead of time?
Yes. Make it a day or two before the pool party and keep it covered in the freezer. Let it soften briefly so an ice cream scoop can move through it easily.

How long will it keep?
Store it in an airtight freezer container for up to 2 weeks for the best texture. Press parchment against the surface before closing the lid to help limit ice crystals.

Can I leave out the toasted coconut?
Yes. The coconut milk will still give the ice cream its coconut flavor, while leaving out the shreds makes each scoop completely smooth.

How can I use it for a themed party?
Add it to an ice cream sundae bar with fruit and coconut toppings. If you’re making digital invitations, an ice cream PNG can be a decoration, but it isn’t needed for the recipe.

Lemon Coconut Ice Cream

This creamy lemon coconut ice cream combines rich heavy cream, full-fat coconut milk, fresh lemon juice, and fragrant lemon zest for a refreshing homemade frozen dessert. Toasted shredded coconut adds a delightful texture to every scoop. Churn it in an ice cream machine, freeze until firm, and serve at summer gatherings, poolside parties, or warm-weather dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chilling and Freezing Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Coconut Ice Cream Base

• 2 cups heavy whipping cream
• 1 can full-fat coconut milk 13.5 ounces
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 1/8 tsp fine salt

Toasted Coconut

• 1/2 cup shredded coconut toasted and cooled

Equipment

• Mixing bowl
• Whisk
• Measuring Cups and Spoons
• Ice Cream Machine
• Small Skillet or Baking Tray
• Freezer-Safe Container
• Ice Cream Scoop

Method

 

1. In a large mixing bowl, whisk together the heavy whipping cream, full-fat coconut milk, and granulated sugar until the sugar dissolves and the mixture is smooth.
2. Whisk in the fresh lemon juice, finely grated lemon zest, vanilla extract, and fine salt until evenly combined.
3. Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled. This helps the ice cream churn smoothly.
4. Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions, until thick and resembling soft-serve ice cream.
5. Add the toasted, cooled shredded coconut during the final 2 minutes of churning so it distributes evenly throughout the ice cream.
6. Transfer the churned ice cream to a freezer-safe container and spread it into an even layer.
7. Cover the container and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
8. Let the ice cream stand at room temperature for about 5 minutes before scooping. Serve plain or garnish with fresh raspberries and extra toasted coconut.

Notes

Use full-fat coconut milk for the creamiest result, and whisk it thoroughly before measuring if the cream and liquid have separated in the can. Chill the mixture completely before churning and follow your ice cream machine’s instructions for preparing the bowl and setting the churn time. Toast the shredded coconut until lightly golden, then let it cool before adding it to the ice cream. For a completely smooth texture, leave out the shredded coconut; the coconut milk will still provide plenty of flavor. Freeze the finished ice cream in a shallow, airtight container and press parchment against the surface before closing the lid to help reduce ice crystals. Store in the freezer for up to 2 weeks for the best texture. Let it soften briefly before scooping, and return the container to the freezer between servings. Serve with fresh raspberries, extra toasted coconut, or berry sauce for a summer dessert bar.

One More Scoop in the Shade

This is the ice cream I like to bring out when the towels are drying and everyone is ready to sit down. Lemon makes it refreshing, coconut makes it creamy, and a little toasted coconut adds a lovely bite. Scoop it while it’s cold and find a shady place to enjoy it.

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