Ever find yourself craving something cold and sweet, but honestly… you’re not up for dragging out the ice cream machine or dealing with a zillion ingredients? I totally get it. That’s how 3 ingredient lemon coconut sorbet came into my life. Next thing you know, I’m making it almost weekly. If you love fuss-free, quick desserts and dream of scooping up something fresh that tastes like summer, trust me, this is for you.
How to Make 3 Ingredient Lemon Ice Cream
Alright, here’s the deal. Making this 3 ingredient lemon coconut sorbet is way easier than you’d ever imagine. You literally just toss a few things into a bowl, mix, and wait (the waiting is honestly the hardest bit). Ready for the magic breakdown?
You’ll need:
- 1 can of full-fat coconut milk (don’t sub the light stuff, seriously)
- Half a cup of lemon juice (fresh is best, but bottled’ll work in a pinch—I won’t judge)
- A heaping half-cup of sugar (you can totally use honey or agave if that’s your jam)
Just dump it all into a big bowl. Stir until the sugar mostly dissolves—it’ll take a minute or two, but don’t get wild with it. Pour that goodness into a loaf pan. Stick it in the freezer and, here’s the only “effort” part—every hour or so, scrape it up with a fork to break up icy bits. Four hours later? Boom. You’ve got homemade sorbet that looks like a five-star restaurant treat. Wanna explore new flavors? You could swap lemon for lime, or mix in some zest if you’re feelin’ fancy. If you’re curious about other healthy dessert hacks, here’s a neat lemon balm recipe for weight loss as well.
Tips for Making No-Churn Ice Cream
Okay, some real talk—no-churn desserts do not need to be complicated, but there are a couple things I’ve learned after enough kitchen disasters to fill a sitcom. For one, coconut milk is the MVP. Don’t go for the carton stuff; it has to be the full-fat canned kind or your sorbet will freeze up like a brick. Lemon juice brings that zippy tang, but you gotta taste as you mix. Sometimes lemons are tart, sometimes not so much. Add more juice or sugar if you think it’s needed; this recipe truly won’t mind.
One weird tip? Pop your mixing bowl in the fridge for a while before. It helps everything stay chilly and thick—makes the sorbet freeze up smoother. This works even better in summer, trust me. Oh! And if you’re the impatient type (guilty here), just scrape it with a fork every half hour instead of every hour. You’ll get tinier crystals and a creamier scoop.
Don’t sweat perfection. Homemade is never going to look like the cover of a magazine, but you know what? It tastes better. Especially when you make a mess.
My Honest Review of No-Churn Desserts
So, for the longest time, I totally thought homemade ice cream was for pro bakers or folks with a pile of gadgets. Turns out? Not at all. My first batch of 3 ingredient lemon coconut sorbet was, well, not perfect. Bit icy, a tad too sweet. But friends ate it up like it came from some swanky place.
After a few tries though, I was hooked. You get a burst of bright lemon, that creamy coconut backdrop, and this cold flaky texture—almost like eating a snow cloud (if snow actually tasted good). Sure, you give up the ultra-smooth finish of churned ice cream, but the ease outweighs that by a mile. Clean-up is a breeze. Plus, no eggs or weird stabilizers. Win.
“I can’t believe how simple this was! My kids thought I bought it from the fancy gelato shop downtown. Two thumbs up from picky eaters.” – Jessie, a happy tester
Sometimes I’ll even load the sorbet into little bowls and serve with fresh berries. Highly suggest. It’s got all the wow factor, minus the stress.
Tips and Tricks for Making 3 ingredient lemon coconut sorbet
Let’s get into the nitty-gritty so you can actually nail it, first try. No big, chef-y terms. Just stuff I wish someone had told me.
If you want to keep your sorbet from turning into a frosty rock overnight, here’s a trick: mix in a bit more coconut milk after a few hours in the freezer, then mix again. The extra fat helps. Need it tangier? Stir in an extra teaspoon of lemon zest right at the finish for a crazy flavorful punch. (Lemon zest is one of those game-changers nobody talks about.)
Another oddball move—eat the sorbet within a couple days. It’s at its best that way. And honestly, if it lasts that long in your freezer? Round of applause, because in my house it barely makes it past day one.
Oh, and if you want a grown-up twist, a splash of vodka in the mix will keep it from freezing solid and may make your friends think you studied pastry in Paris.
More 3-Ingredient Dessert Ideas
You’d be surprised at how many crazy-delicious sweets you can pull off with three things, tops. Here are some of my favorites for those just-in-case-you-run-out-of-sorbet moments.
- Try frozen banana blended with a scoop of peanut butter and a drizzle of honey. Ice cream? Kinda, but way healthier.
- Whip up Greek yogurt, maple syrup, and berries for a tangy, make-ahead breakfast treat.
- Chocolate chips, coconut flakes, and sweetened condensed milk turn into epic little cookie bites. No oven. No hassle.
- If you want something a little more restorative, this lemon balm recipe for weight loss is awesome post-yoga snack material.
Easiest way to impress people with basically no effort.
Common Questions
Can I use bottled lemon juice instead of fresh?
For sure. Fresh is punchier, but bottled totally works if it’s what you have.
Is this recipe vegan?
Yep. As long as you use a plant-based sweetener (or regular sugar) and the standard coconut milk, you’re set.
How long does this sorbet last in the freezer?
It’s best within two or three days. After that, it’ll harden up, but you can always let it sit out a few minutes to soften.
What if my sorbet gets too icy?
A quick spin in the blender before serving can help smooth things out. Or just let it thaw a bit and fluff with a fork.
Can I add mix-ins?
Heck yes. Try poppy seeds, zest, or even a shot of limoncello if you’re feeling wild.
Give This Sorbet a Whirl!
It’s wild how simple it is to whip up 3 ingredient lemon coconut sorbet, and honestly, it might ruin you for store-bought pints forever. I encourage you to try it once and you’ll see what I mean—plus, if you’re itching for inspo, check out how I Tried Making 3-Ingredient, No Churn Lemon Ice Cream for some troubleshooting tips, or this Easy Lemon-Coconut Sorbet Recipe if you want another take on this flavor. Not enough coconut? This 3 ingredient lemon coconut sorbet is basically a tropical vacation in a bowl. Grab your lemons and get started. If you try it, let me know if it’s your new favorite too!
3-Ingredient Lemon Coconut Sorbet
A simple, no-churn lemon coconut sorbet made with just three ingredients for a refreshing treat that tastes like summer.
For the Sorbet
- 1 can full-fat coconut milk (Do not substitute with light coconut milk.)
- 0.5 cup lemon juice (Fresh is best, but bottled lemon juice can be used.)
- 0.5 cup sugar (Can substitute with honey or agave.)
Preparation
- In a large bowl, combine the full-fat coconut milk, lemon juice, and sugar.
- Stir the mixture until the sugar mostly dissolves.
- Pour the mixture into a loaf pan.
Freezing
- Place the loaf pan in the freezer.
- Every hour, use a fork to scrape the mixture to break up any icy bits.
- After 4 hours, your sorbet should be ready to serve.
For a variation, you can substitute lemon with lime, or mix in some lemon zest for extra flavor. To keep the sorbet from hardening overnight, mix in a bit more coconut milk after a few hours of freezing and stir again.