Vegan Lemongrass Ice cream

A fragrant and refreshing dairy-free dessert made with coconut milk, plant-based milk, and fresh lemongrass. Light, creamy, and gently aromatic.

Why I Made This Vegan Lemongrass Ice Cream

I originally made a lemongrass ice cream for my son because he absolutely loves the fresh, citrusy aroma of lemongrass. I shared the recipe in one of my YouTube videos, and it quickly became one of our favorite homemade desserts.

After posting that video, one of my viewers reached out and asked if I could create a vegan version of the lemongrass ice cream. She loved the idea of the dessert but needed a dairy-free option.

So I went back to my kitchen and experimented with plant-based ingredients. Using coconut milk and oat milk created a creamy texture while still keeping the refreshing fragrance of lemongrass.

The result is this vegan lemongrass ice cream light, aromatic, and completely dairy-free. It’s perfect for anyone who loves lemongrass as much as my son does.

Supplies:

• Mixing bowl medium size

• Ice cream machine

• Spatula

• Scale

• silicone matt

Yield:

1.5L

Ingredients

• 300 ml coconut milk

• 300 ml oat milk (or any plant-based milk)

• 2–3 stalks fresh lemongrass

• 100 g superfine sugar

• 1 tbsp golden syrup

• 25 g arrowroot flour

• A pinch of salt

• A dash of green food coloring (optional)

Instructions

1. Prepare the Lemongrass

Trim the ends of the lemongrass stalks and lightly crush them with the back of a knife to release their aroma. Cut into a few large pieces.

2. Infuse the Milk

In a saucepan, combine:

• coconut milk

• oat milk

• lemongrass pieces

Heat gently over medium heat until it begins to steam, but do not let it boil.
Let the lemongrass infuse for about 10–15 minutes.

3. Strain the Lemongrass

Remove the saucepan from heat and strain out the lemongrass pieces. Return the infused milk mixture to the saucepan.

4. Prepare the Thickener

In a small bowl, mix the arrowroot flour with a few tablespoons of the warm milk mixture to create a smooth slurry. This prevents lumps.

5. Cook the Ice Cream Base

Return the saucepan to low heat. Add:

• superfine sugar

• golden syrup

• salt

Stir until the sugar dissolves.

Slowly pour in the arrowroot slurry while stirring constantly. Continue stirring until the mixture slightly thickens.

6. Add Color (Optional)

If you like a soft green color, add a small dash of green food coloring and stir gently.

7. Chill the Mixture

Remove from heat and allow the mixture to cool completely. Then refrigerate for at least 3–4 hours, or until fully chilled.

8. Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the machine instructions.

9. Freeze Until Firm

Transfer the ice cream to a container and freeze for 2–3 hours until firm.:

Serve

Scoop the vegan lemongrass ice cream into bowls or cones and enjoy its light coconut creaminess with the delicate citrus aroma of fresh lemongrass.

Enjoy these lemongrass ice cream

The art of infusing lemongrass into this frozen delicacy requires skill, passion, and an unwavering commitment to excellence. Only then can one achieve such unparalleled brilliance. As the flavours meld together harmoniously, the result is a masterpiece that epitomizes the true essence of homemade perfection.