These homemade lemon ice cream bars are sweet and creamy with a bold lemon flavor. They're made with coconut milk and fresh lemons and sweetened with maple syrup. This ice cream bar recipe is paleo, dairy free and refined sugar free.
Although there are many healthier ice cream and popsicle options at the store, I always prefer making my own at home. This way I know exactly what ingredients are going into them and I can easily make them lower in sugar or add a dose of protein.
These lemon ice cream bars are made with canned coconut milk, sweetened with honey and contain lemon zest and juice from real, organic lemons. They have a creamy texture and tart lemon flavor.
I made these multiple times for my kids this summer and they loved them!
Why You'll Love these Lemon Ice Cream Bars
- paleo friendly - made with simple, wholesome ingredients you can feel good about.
- dairy free - these lemon ice cream bars are made with coconut milk instead of cow's milk.
- refined sugar free - sweetened with honey
- easy to make - just blend all ingredients in a blender, pour into popsicle molds and freeze.
Ingredients
The full recipe for these lemon bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- coconut milk - I recommend using canned coconut milk for this recipe. I chose full fat coconut milk, but you could also opt for coconut cream or lite coconut milk. Just note, the more fat content in the coconut milk, the creamier the bars will be.
- lemons - you'll need lemon juice and zest. I recommend 2 lemons, but if you want a more mellow lemon flavor, then one lemon will suffice.
- honey - to sweeten the ice cream bars. You can swap honey for any other liquid sweetener, such as maple syrup. For a low carb option, choose a sugar free sweetener.
- vanilla extract - for flavor
- collagen peptides - I like adding unflavored, unsweetened collagen peptides to make the ice cream bars creamier and to up the protein content. Omit this ingredient for a vegan option. You can also swap the collagen for protein powder, like a beef protein isolate.
- salt - brings out more flavor
How to Make Lemon Ice Cream Bars
You will need a blender and popsicle molds to make these ice cream bars. Here are the steps:
- Place your popsicle molds on a baking sheet and add the popsicle sticks to the molds.
- Place all ingredients in your blender and blend until well combined.
- Pour the mixture into your popsicle molds.
- Freeze overnight, or for at least 8 hours.
- Once frozen, remove from the popsicle molds and enjoy!
Tips and Tricks
- Make vegan - swap the honey for maple syrup and omit the collagen.
- Swap collagen for protein powder - you can use unflavored or vanilla protein powder in place of the collagen if you prefer. A beef protein isolate or whey protein would be the best type of protein powder to use.
- Freeze overnight - this will ensure that the bars are fully frozen and easy to remove from their popsicle molds.
Storage
These ice cream bars must be kept in the freezer. You can place them in a sealed plastic baggie and store in the freezer for up to 6 months.
FAQ
Yes! Swap the honey for maple syrup and omit the collagen peptides.
These ice cream bars are soft and creamy. They don't have an ice texture.
More Homemade Frozen Sweet Treats
Looking for more homemade popsicle and ice cream bar recipes? Check these out:
Lemon Ice Cream Bars (Paleo)
Description
Healthy, homemade lemon ice cream bars with a sweet lemon flavor and creamy texture.
Ingredients
- 1 can full fat coconut milk (13.5oz)
- 3 Tbsp raw honey
- ¼ cup lemon juice
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- ¼ cup collagen peptides
- ¼ tsp salt
Instructions
- Grab your popsicle molds and place them on a baking sheet. Insert a popsicle stick into each mold (you should get 15 bars).
- Place all ingredients in a blender and blend, starting at a low speed and increasing the speed until everything is well mixed.
- Pour the mixture into your popsicle molds, filling each slot to the top.
- Place the bars in your freezer and freeze overnight, or for at least 8 hours.
- Remove the bars from the popsicle mold and enjoy!
- Store in an airtight baggie in the freezer.
Notes
You can use less lemon juice and zest if you want a more subtle lemon flavor.
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