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Vegan Lemon Ice-Cream Bars Recipe

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★★★★★

4.7 from 134 reviews

These vegan lemon ice-cream bars combine tangy lemon curd with creamy cashew and coconut ice-cream, all coated in dairy-free white chocolate for a refreshing and indulgent treat. Perfect for a dairy-free, plant-based dessert that feels luxurious yet light, with a bright citrus flavor and a smooth, rich finish.

Ingredients

Scale

Lemon Curd

  • 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)

Ice-Cream Base

  • 110g cashew nuts (soaked overnight and drained)
  • 90g coconut cream
  • 1/2 tablespoon vanilla bean paste
  • 90g dairy-free milk

Chocolate Coating

  • 250g dairy-free white chocolate
  • Tiny drop of yellow food gel (for coloring)

Decoration

  • Mint leaves (optional)

Instructions

  1. Prepare Lemon Curd: In a small bowl, combine corn flour and water to form a thick paste. In a medium saucepan, add the cornflour paste, dairy-free butter, caster sugar, lemon juice, lemon zest, vegan condensed milk, and a pinch of turmeric or yellow food gel. Heat on low to medium, whisking constantly for 5-8 minutes until thickened, increasing heat if necessary. Pour into a heatproof jar, cover and let cool completely, stirring before use to incorporate any thickening.
  2. Soak Cashews: Soak cashew nuts overnight in water to soften for the ice-cream base.
  3. Make Ice-Cream Mixture: Drain soaked cashews and blend with coconut cream, vanilla bean paste, and dairy-free milk until smooth and creamy.
  4. Assemble Ice-Cream Bars: Transfer cooled lemon curd into a piping bag and pipe into ice-cream molds. Pour the blended ice-cream mixture over the lemon curd evenly, tapping molds to release air bubbles. Insert ice-cream sticks and freeze for at least 8 hours or overnight until solid.
  5. Melt Chocolate: Break dairy-free white chocolate into a heatproof bowl and melt over a bain-marie (simmering water), stirring frequently to prevent burning. Alternatively, microwave in short intervals, stirring after each. Stir in a tiny drop of yellow food gel to color the chocolate.
  6. Coat Ice-Cream Bars: Once frozen, unmold the ice-cream bars and dip each into the melted chocolate, letting excess drip off. Place dipped bars onto a tray lined with baking paper and return to the freezer until chocolate sets.
  7. Serve: Remove bars from freezer 5-10 minutes before serving. Optionally, decorate with mint leaves on top to resemble a lemon. Store remaining bars in the freezer.

Notes

  • Soak cashew nuts overnight to ensure a smooth, creamy ice-cream base without graininess.
  • Coconut cream should be thick and rich for the best texture and flavor.
  • Use unwaxed lemons for zest to avoid unwanted pesticides and bitterness.
  • If the lemon curd isn’t thickening, slightly increase the heat but keep whisking constantly to prevent burning.
  • Use yellow food gel, not liquid food coloring, when coloring chocolate to avoid splitting.
  • Allow chocolate-coated bars to fully set in the freezer to prevent melting during serving.
  • Keep ice-cream bars stored in the freezer to maintain texture and freshness.

Keywords: vegan lemon ice-cream bars, dairy-free ice cream, vegan dessert, lemon curd, cashew ice-cream, dairy-free chocolate coating, plant-based treats

Find it online: https://tastybella.com/vegan-lemon-ice-cream-bars-recipe/