When you love ice cream as much as we do, finding a recipe for delicious, lemony, ice cream bars truly sparks joy! These Lemon Ice Cream Slices are the perfect summery treat, like sunshine in a dessert!

Our Lemon Ginger Coconut Cookies really zest up this recipe and create the perfect no-bake crust. This super creamy vegan (n)ice cream is banana based, which pairs just delightfully with the Coconut Cookie-based crust.

Surprise your friends with a sweet treat! These Lemon Ice Cream Slices are sure to make any pool party, BBQ, or birthday party, just be sure to keep them in the freezer!

A big thank you to Kiely, @thekindcoconut for this delicious recipe!

What You'll Need


Crust Ingredients:

  • Emmy's Organics Lemon Ginger Coconut Cookies
  • ½ cup maple syrup
  • ½ cup coconut flour
  • ½ cup mulberries *substitute dates
  • ⅓ cup coconut butter
  • ½ cup maple syrup
  • 1 tbsp coconut sugar
  • 1 tbsp lemon juice
  • ¼ tsp sea salt

Lemon Nice Cream

  • 2 frozen bananas
  • ¼ cup non-dairy milk
  • 1 tsp lemon juice
  • ½ tsp vanilla extract


Serves 6-8 slices. Prep time: 10 minutes. Freeze time: 2-3 hours.

1. Combine the crust ingredients in a food processor and blend until everything is combined it becomes sticky.

2. Scoop the crust out and flatten on a baking sheet. Use your hands or a spatula. Make the edges come up a little to create a small border so the nice cream doesn’t drip off.

3. Add the nice cream ingredients to the food processor and blend until creamy.

4. Pour the nice cream over the top and freeze.

5. Cut into squares and serve frozen.

6. Enjoy!


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