Description
This easy vegan lemon ice cream is life-changing and exactly what you need this spring! Made in a blender using only 6 simple ingredients, this refreshing dessert is the perfect balance of creamy, sweet and tart. Just freeze overnight and enjoy!
Ingredients
Units
Scale
- 2, 13.5 ounce cans full-fat coconut milk, refrigerated overnight (in this recipe we are only using the solid white coconut cream portion of the can that floats to the top)
- 2 cups raw cashews (soaked and drained in advance if possible)
- 1/2 cup pure maple syrup
- 4 large juicy lemons, zested and juiced
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (optional for color)
Instructions
- Blend all ingredients. Add the coconut cream, soaked cashews, maple syrup, lemon zest, lemon juice, vanilla extract, salt and turmeric (if using) to a blender. Blend until smooth.
- Freeze. Pour the ice cream mixture into any freezer-safe container such as a loaf pan. Freeze overnight or until solid.
- Scoop and serve! Allowing the ice cream to sit at room temperature for about 10 minutes will soften it (similar to store-bought versions).
Equipment
Notes
Store leftover ice cream in the freezer for up to six weeks.
- Prep Time: 10
- Category: Dessert
- Method: Blender