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Coconut Milk Lemon Sherbet

This giveaway is now closed. Congrats, Mika!

I am so excited to tell you all about this recipe for Lemon Sherbet. The recipe comes from my friend Michelle of (What’s Cooking with Kids) new cookbook The Whole Family Cookbook. If you have kids, are passionate about eating well and teaching them how to help and cook in the kitchen then this book is for you and I’ve got 1 copy to giveaway today!

lemon sherbet

I’ve adapted Michelle’s Buttermilk Lemon Sherbet recipe to make a dairy-free sherbet (it’s also vegan now) for a couple of reasons: my dear mother-in-law is lactose intolerant so I thought I would offer her a simple alternative to ice cream, and two because I was totally out of buttermilk (related: 5 Homemade Buttermilk Substitutes) and almost out of milk.

I’d seen other recipes before that use coconut milk in ice cream, and so I though – why not? The pantry was stocked with several cans of light coconut milk that I had purchased during a recent sale.

This recipe for lemon sherbet is creamy and smooth and so easy to prepare – it only has 3 ingredients! I topped ours with a little blueberry sauce for an extra special treat.

recipe sherbet lemon

In The Whole Family Cookbook, Michelle shares her passion for teaching kids of all ages the importance of getting into the kitchen, preparing, and eating wholesome food – together as a family.

It’s not just a book of family-friendly recipes, but a hands-on, educational tool for anyone who wants to teach their family about responsible cooking and eating. I love the color-coded age guidelines to help those new to the kitchen learn what preparation steps are appropriate for what age level.

Michelle is so incredibly passionate about what she does that it’s hard for me to put it into words. Instead, I’ll Michelle her tell you a little bit what she does and why she loves it so much.

The Whole Family Cookbook from Michelle Stern on Vimeo.

For more of Michelle, check our her blog: What’s Cooking with Kids where she shares recipes, tips for cooking and meal planning with kids, and suggestions for how to help our communities as well as the planet through food and cooking.

If we are going to change children’s relationship to food, save their health and the health of our planet — then we need to find our kitchens again. To teach our children the symbiotic relationship between healthy food, a healthy earth, and healthy kids, we need to shop, cook and grow together. The Whole Family Cookbook is a wonderful and delicious tool to help us all eat better, feed our kids well and teach them about good food.

– Chef Ann Cooper, The Renegade Lunch Lady

Coconut Milk Lemon Sherbet

Coconut Milk Lemon Sherbet

Yield: 8 servings
Prep Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes

This recipe for lemon sherbet is creamy and smooth and so easy to prepare – it only has 3 ingredients! I topped ours with a little blueberry sauce for an extra special treat.

Ingredients

  • 1 quart (4 cups) coconut milk
  • 4 large lemons
  • 1/2 cup granulated sugar

Instructions

  1. First, be sure the freezer insert of your ice cream maker is frozen. If not, put it in the freezer and make this recipe another day.
  2. Measure the coconut milk and pour into a medium-sized bowl (ideally, one with a spout). Zest the lemons using a microplane. Or, if you use a regular peeler, finely chop the zest. Set aside in a small bowl.
  3. Slice the lemons in half width-wise. Juice them until you have 1/2 cup of lemon juice. Discard any stray seeds. Add the lemon juice to the coconut milk. Stir in the sugar.
  4. Refrigerate the coconut milk mixture for 15 minutes, or until the mixture is cold and sugar has dissolved.
  5. Katie's Note: We made the coconut milk mixture the night before and chilled it overnight.
  6. Pour the cold mixture into the frozen bowl of your ice cream maker and process for 20 minutes, or according to the manufacturer's directions. Add the lemon zest and continue to process for another 10 minutes.
  7. How do I make ice cream if I don't have an ice cream maker?
  8. Pour the coconut milk mixture into a lidded container. Place it in the freezer. Every 45 minutes, remove and stir vigorously until desired texture is achieved - about 3 hours.
  9. Store in an airtight container in the freezer for 2 weeks. After being frozen overnight, be sure to take the sherbet out of the freezer about 20 minutes before scooping.

Notes

adapted from The Whole Family Cookbook, by Michelle Stern

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 76Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 17mgCarbohydrates 18gFiber 1gSugar 14gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Before you enter the giveaway PLEASE read the rules.

Giveaway Prize (1 winner):

whole family cookbook

Pictured: The Whole Family Cookbook, by Michelle Stern

Giveaway Requirements:

  • Tell me about your favorite childhood cooking memory.
  • You may NOT enter using multiple email addresses. Automatic disqualification.
  • Additional entries must leave a separate comment.
  • Contest ends April 22, 2011 at 11:59 p.m. EST.
  • Contest open to US States only.
  • Winner will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Extra Entries:

Additional entries can be earned by doing any of the following, giving you a total of 7 entries. Leave a separate comment for each of your entries.

1. Leave up to 2 comments on Your Worst Kitchen Disaster – SPILL IT!.

2. Follow Michelle on Twitter and ReTweet the following message: Win @whatscooking’s new cookbook: The Whole Family Cookbook at @goodlifeeats http://su.pr/1sqmRd & check out her Lemon Sherbet Recipe

3. Become a fan of GoodLife Eats on Facebook.

4. Become a fan of What’s Cooking with Kids on Facebook.

5. Share the link for this giveaway on on your Facebook wall. (winner will need to verify).

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Heather

Tuesday 21st of February 2012

I tried this recipe but I found when I added the lemon juice it curdled the coconut milk and then the ice cream never really froze in my machine...it got colder with a few ice crystals but the lemon juice and curdled coconut milk stayed separated. It looked kind of like it does when you pour scrambled eggs into boiling water. Is that normal? Any ideas on what to do? That picture there just looks soooo good, and I even made some fresh blueberry syrup to boot!

Katie

Wednesday 29th of February 2012

I have no idea what happened here as this is not something I've ever experienced when preparing this recipe. Off the top of my head - the ice cream machine insert was not fully frozen and/or the coconut milk was out of date? Sorry about that!

kate@ahealthypassion

Thursday 21st of April 2011

shared on my facebook!

Megan

Wednesday 20th of April 2011

I remember making fruit pizza with my mom... it seemed like the fruit was never ending and the final result was sooo scrumptious!

Caroline @ chocolate and carrots

Wednesday 20th of April 2011

I'd have to say it was making beaufort stew everytime we went to the beach: corn, sausage, shrimp and potatoes boiled in Old Bay Seasoning. Yum! :-)

Amanda Thompson

Wednesday 20th of April 2011

My favorite childhood cooking memory is making sweets with my grandma.