Dairy-Free Meyer Lemon Curd Ice Cream

Meyer lemons.  Have you tried them yet?

I keep seeing them for sale.  I think no one in my community knows how fabulous they are.  Even yesterday there were dozens of bags just waiting to be taken home and turned into a lovely lemon curd or ice cream, or both.

Man.  It’s already March 7th!  I can’t believe how quickly February went. I still haven’t written about Alt or shared some of the fabulous recipes Jen and I made for our “Dinner With” group. I haven’t told you all the great tips I heard about how to be a better blogger. Or the inspiring words from Ben Silberman, founder of Pinterest, and the other speakers.  I promise I will tell you all about it.  Good stuff.  Alt was fantastic.

Jen and I created a fabulous vegetarian menu.  This was our dessert.  I made two versions–this one and one made with cream and milk.

Because I’m trying so very hard to stay away from dairy, I had been wanting to switch out the heavy cream and milk for full-fat and light coconut milk in my favorite recipe for lemon ice cream.  As it turns out, the resulting ice cream is far superior to the one made with dairy. True story. It’s rich and creamy, with the most pleasant coconut flavor that matches perfectly with the sweet Meyer lemons.

I took a hit for the team and tried the recipe several times–full-fat coconut milk, a combo of full-fat and light, and then just with light. For the richest, creamiest, go with all full-fat. A little scoop will do just fine for dessert. My preference is to use a combo. The light was really good, but a little icy. My husband and I liked scoops of the lighter version in sparkling water after the kids went to bed and we could watch a show together in peace. :)

Of course, if you aren’t off dairy, then use heavy cream and milk. This recipe is absolute perfection either way.  I would expect nothing less from a Martha Stewart recipe.

I’m working on a vegan version without the eggs.  It’s hard to create a super creamy ice cream without the eggs, but I’m trying.

Meyer lemons are sweeter than regular lemons, so I added less sugar then the original recipe calls for. Coconut milk is also naturally sweet. Taste it and adjust the sugar to your personal preference.

If you make it, I would love to hear what you think about the dairy-free version.

Dairy-Free Meyer Lemon Curd Ice Cream
(adapted from The Martha Stewart Living Cookbook)

3/4 to 1 cup organic evaporated cane juice (or granulated sugar)
3/4 cup fresh Meyer lemon juice (about 8)
1 Tbsp. freshly grated lemon zest
4 whole eggs (or 2 whole eggs and 4 yolks)
2 1/2 cups coconut milk (light, full-fat or a combination of coconut milk and unsweetened coconut cream)

In a medium saucepan, whisk together sugar, Meyer lemon juice, zest, and eggs. Cook over medium heat, whisking continually, until thickened, being careful not to let the mixture boil. Remove from heat and add the coconut milk. Strain through a fine mesh sieve over a clean bowl. (The mixture will be very thick.)

Cover bowl with plastic wrap and chill until very cold–about 3 hours or overnight. Freeze in an ice cream maker according to manufacturer directions.

Let the frozen ice cream harden for a few hours before serving. Keeps for about a week in an airtight container.

Makes about 1 1/2 quarts.

14 Responses to “Dairy-Free Meyer Lemon Curd Ice Cream”

  1. Katrina @ Warm Vanilla Sugar March 7, 2012 at 7:30 pm #

    Mmm such a yummy treat!

  2. Emily March 7, 2012 at 9:55 pm #

    I bought a bag of Meyer lemons at the grocery store a week or two ago and they are still in my fridge! You’ve inspired me to get them out and make this yummy dessert…and I’m going to even try the dairy-free. :)

  3. Becky at VintageMixer March 7, 2012 at 11:01 pm #

    the post I’ve been waiting for!!!!! Thank you for this.

  4. Courtney March 7, 2012 at 11:37 pm #

    Yum. I loveeee meyer lemons.

  5. jen March 9, 2012 at 4:51 am #

    hip hip hooray! I’ve been waiting for this.

    I’ve been making my own coconut cream (post coming… someday) and I think I need to make this ice cream with it, it would be so good!! Maybe try some kind of thickener instead of the eggs? Or a nut like cashews? I will keep thinking :)

  6. Deborah March 9, 2012 at 5:38 am #

    I love your new look! And this ice cream – I need to try it asap. Love it!

  7. mountain mama cooks March 9, 2012 at 1:59 pm #

    This looks amazing!! I love all things meyer lemon and coconut milk is one of my favorite ingredients. FYI, the site looks amazing, well done!!

  8. Jeanine March 9, 2012 at 3:45 pm #

    Yay, can’t wait to make this!

  9. Tania March 11, 2012 at 1:55 am #

    I love Meyer Lemons too. I’m thinking this would make a great light dessert after Easter dinner.

  10. Brooke May 2, 2012 at 9:47 am #

    This sounds so good. I can’t wait to try it. And once I’ve made it with lemons I’m making it with orange too.

  11. Janet296 November 10, 2013 at 12:31 am #

    Ok, I’m late to the party on this. I have a neighbor with a Meyer lemon tree. I got the coconut mile and grabbed some lemons. I can tell you that you will not notice any dairy missing. I taste great and has a rich smooth texture. This recipe is a keeper. It was also very easy to make.

Trackbacks/Pingbacks

  1. Recipe for Meyer Lemon Vinaigrette | Cafe JohnsoniaCafe Johnsonia - February 15, 2014

    […] I look forward to these sweet lemons all year long and buy them almost by the bushel. They make the best lemon curd ice cream. Really good (and slightly extravagant) lemonade. And the base for my favorite Meyer lemon […]

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