Healthy Lemon Ice Cream
A refreshing and healthy lemon ice cream, perfect for a guilt-free treat. Made with natural sweeteners and creamy coconut milk for a dairy-free option.
Equipment
- 1 Blender
- 1 Ice Cream Maker
Ingredients
Base
- 27 oz full-fat coconut milk refrigerated overnight
- 0.5 cup raw cashews soaked in hot water, then drained
- 0.5 cup honey or maple syrup
- 0.25 cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 0.1 pinch sea salt
Instructions
- Scoop out the thick cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. Place the coconut cream in a blender.
- Add the soaked and drained cashews, honey (or maple syrup), lemon juice, lemon zest, vanilla extract, and sea salt to the blender. Blend until completely smooth and creamy. This may take a few minutes, scraping down the sides as needed.
- Pour the mixture into an airtight container and chill in the refrigerator for at least 4 hours, or preferably overnight. This helps the ice cream churn better and develop a smoother texture.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- If you prefer a firmer ice cream, transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours.
- Serve immediately and enjoy! You can garnish with extra lemon zest or fresh mint leaves.
Notes
For a tangier flavor, add more lemon juice. You can also add a pinch of turmeric for a vibrant yellow color.