Name: Vegan Lemon Ice-Cream Bars Recipe
Prep time: PT-497146H59M16S
Cook time: 15 min
Total time: 8 h 35 min
Cuisine: Vegan
Ingredients: 3 tablespoons corn flour; 2 tablespoons water; 100g dairy-free butter or margarine; 100g caster sugar; 170ml lemon juice; Zest of 3 small unwaxed lemons; 100g vegan condensed milk; Pinch of turmeric (or drop of yellow food gel); 110g cashew nuts (soaked overnight and drained); 90g coconut cream; 1/2 tablespoon vanilla bean paste; 90g dairy-free milk; 250g dairy-free white chocolate; Tiny drop of yellow food gel (for coloring); Mint leaves (optional)

Ingredients

3 tablespoons of corn flour + 2 tablespoons of water

100g of dairy-free butter or margarine

100g of caster sugar

170ml of lemon juice

Zest of 3 small unwaxed lemons

100g of vegan condensed milk

Pinch of turmeric or a drop of yellow food gel

110g of cashew nuts (soaked and drained)

90g of coconut cream

1/2 tablespoon of vanilla bean paste

90g of dairy-free milk

250g of dairy-free white chocolate

Yellow food gel (for chocolate coloring)

Mint leaves (for decoration)

Instructions

Step 1: In a small bowl, mix the corn flour and water into a thick paste.

Step 2: Combine the corn flour paste, dairy-free butter, caster sugar, lemon juice, lemon zest, vegan condensed milk, and a pinch of turmeric or yellow food gel in a medium saucepan.

Step 3: Heat the mixture over low to medium heat, stirring constantly with a whisk. After 5–8 minutes, the lemon curd will thicken. Increase the heat slightly if needed and keep whisking until thickened.

Step 4: Pour the lemon curd into a heat-proof jar or bowl, cover, and let it cool. Stir well before using.

Step 5: Transfer the cooled lemon curd into a piping bag and pipe it into ice-cream moulds. Set aside.

Step 6: Drain the soaked cashew nuts and blend them with the coconut cream, vanilla bean paste, and dairy-free milk until smooth and creamy.

Step 7: Pour the cashew ice-cream mixture over the lemon curd in the moulds, tap to remove air bubbles, and insert ice-cream sticks.

Step 8: Freeze the moulds for at least 8 hours or overnight until fully set.

Step 9: Melt the dairy-free white chocolate in a heat-proof bowl over simmering water (bain-marie) or in short bursts in the microwave, stirring to prevent burning. Add a drop of yellow food gel to color the chocolate.

Step 10: Pour the melted chocolate into a deep glass or jar suitable for dunking.

Step 11: Unmould the frozen ice-cream bars and dunk them in the melted chocolate, letting excess drip off. Place them on a baking tray lined with baking paper.

Step 12: Return the coated bars to the freezer until the chocolate sets.

Step 13: Remove the bars from the freezer 5–10 minutes before serving. Optionally, garnish each with a fresh mint leaf to mimic a lemon.

Tips & Variations

Soak cashew nuts overnight to achieve the creamiest ice cream texture.

If you don’t have vanilla bean paste, you can substitute with vanilla extract.

Use yellow food gel instead of powder coloring for a brighter lemon hue without affecting texture.

For extra tartness, add a little more lemon juice to the curd but balance sweetness accordingly.

FAQs

Can I use regular milk instead of dairy-free milk?

This recipe is designed to be vegan, so regular milk is not recommended. However, if you are not vegan, you can substitute with your preferred dairy milk but keep in mind it will alter the dietary properties.

How do I prevent the chocolate coating from cracking?

Make sure the ice-cream bars are fully frozen before dipping and work quickly when coating them. Allow the chocolate to set thoroughly in the freezer to minimize cracking.