Vegan Sherbet Lemon Ice Cream

Henley Bridge

Sherbet Lemon Ice Cream
Prep Time: 20M
Cooking Time: 5M
Serves: 8

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Sugar syrup:

125g granulated sugar

1g guar gum or locus bean gum

225ml water

50g dextrose powder

Sherbet ice cream:

200ml barista oat milk

200ml plant-based cream

200ml lemon juice

60g caster sugar

10g lemon zest



This sherbet lemon ice cream by Henley Bridge is a delicious treat that can be a dessert of its own or as a side.

Serves: 7-8


Sugar syrup

  • Mix the dextrose, sugar and guar gum in a bowl with a spoon until well combined.
  • Set the water on a medium heat, when it reaches 50 degrees Celsius slowly pour in the powders stirring as you go to avoid any lumps forming.
  • Keep stirring and allow the mixture to reach a rolling boil for 1 minute then remove and allow to cool.

Store in the fridge in a bottle or jar with lid, use within one-week.

Sherbet ice cream

  • Mix the oat milk, plant-based cream and sugar in a bowl.
  • With a blender pour in 400g of the sugar syrup (as made above) and continue to blend.
  • When fully mixed pour in the lemon juice and zest. Mix for 120 seconds then pour into you ice cream maker and churn until frozen.


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