Dairy-Free Lemon Pudding Frozen Desserts
Prep time
Cook time
Total time
You’ll love the cooling refreshment that these super-tangy molds provide after a grilled meal! But please note that the Prep time is hands-on time only. This is a great make ahead recipe since the puddings need to freeze.
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • ¼ cup cornstarch
  • 2 cups vanilla dairy-free milk beverage
  • ⅔ cup sugar
  • ¼ cup + 2 tablespoons lemon juice (about 2 lemons) (can sub lime juice)
  • 1½ tablespoons lemon zest (can sub lime zest)
  • 1½ teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • ¾ cup small or sliced berries (optional)
  1. Add the cornstarch to a medium saucepan and whisk in about ¼ cup of the milk beverage, until the starch is dissolved. Whisk in the remaining milk beverage and sugar.
  2. Place the pan over medium heat and cook, whisking often, for about 7 minutes, or until the mixture thickens but does not boil. Whisk vigorously as it gets thicker so that the mixture is smooth.
  3. Remove the pan from the heat and pour the mixture into a medium bowl.
  4. Immediately whisk in the lemon juice, zest, and extracts until smooth.
  5. Pour the pudding into freezer-safe molds.
  6. If using, place the berries into the mold, allowing some to submerge.
  7. Freeze the puddings for 5 hours or overnight.
  8. Allow the puddings to soften a little on the counter, about 10 to 15 minutes, before serving.
  9. Keep leftovers frozen.
Time Management: Pay close attention while you are making the sauce as the cornstarch will quickly stick and burn to your pan if you are not whisking the mixture.
Nutrition Information
Serving size: 1 mold or ⅙ recipe Calories: 150 Fat: 1g Saturated fat: .1g Carbohydrates: 35.2 Sugar: 29g Sodium: 54mg Fiber: 1g Protein: .6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-lemon-pudding-frozen-desserts