Lemon Ice Cream Recipe (Creamy & Vegan)
This Lemon Ice Cream Recipe offers a tart, lemony punch with a rich and creamy coconut finish that’s perfect for the dog days of summer. It’s dairy-free, vegan, and has no refined sugar
Equipment
- High Speed Blender
Ingredients
- 1 Can (13.5oz) Full Fat Coconut Milk
- ¼+ Cup Sugar Free Maple Syrup
- 3.5 Large Lemons
- Pinch Salt
Instructions
- Remove the skin from the lemons and chop the lemons into little cubes.
- Place the lemon cubes in an air tight container and freeze.
- After the lemon cubes are completely solid, place the cubes in a high speed blender.
- Add the maple syrup, coconut milk, and salt.
- Blend until smooth and transfer to a loaf pan.
- Freeze the lemon ice cream until completely solid.
- Scoop and enjoy! Try adding olive oil and sea salt on top for an amazing flavor explosion.