Vegan Lemon Ice Cream
This Vegan Lemon Ice Cream is bursting with fresh tart lemon flavor perfectly balanced by sweetness! It is so refreshing, especially during spring and summer when it's so hot outside. It is dairy-free, gluten-free, oil-free and only 7 ingredients! It is nut-free and has no cashews!
Servings: 5
Ingredients
- 1 cup (240g) fresh lemon juice (I got exactly a cup from 7 lemons by using my juicer)
- 1/4 cup (60g) unsweetened apple juice (special ingredient to give it that extra special flavor!)
- 2 cups (480g) canned low-fat coconut milk
- 1 cup (240g) full fat coconut milk, shaken first or blended (see directions)
- 1/2 cup plus 2 tablespoons organic white sugar
- 1/8 teaspoon sea salt
- 2 tablespoons (16g) organic cornstarch
- 3 tablespoons pure maple syrup
- I use this scale.
Instructions
- Combine the freshly squeezed lemon juice and apple juice in a large cup and put in the fridge.
- Add the coconut milks, sugar, cornstarch and salt to a small pot and turn the heat to medium. As soon as the liquid starts to simmer, whisk for a couple of minutes continuously until the cornstarch and sugar have dissolved. Make sure the cornstarch has dissolved. Turn off the heat and pour the liquid into a bowl and place in the fridge to chill for a couple of hours.
- Once it is completely chilled, add the lemon juice mixture and maple syrup to a blender. Pulse just for a minute until well combined. Pour into your ice cream maker and churn for 20-25 minutes until a soft serve consistency is reached. Eat now or let firm up in the freezer. I let mine freeze for 2-3 hours and then ate it. I loved the consistency after about 3 hours. If you freeze it overnight, let it sit for 15 minutes or so at room temperature before eating.
Notes
- If you prefer a less tart taste, then sub the 1 cup lemon juice and 1/4 cup apple juice with 3/4 cup lemon juice and 1/2 cup apple juice instead.
- FULL FAT COCONUT MILK SUB: If you do not want to use full-fat coconut milk, you can make homemade cashew cream and use that in place of by adding 1 cup (140 g) raw cashews to 3/4 cup water to a high powered blender (like Vitamix) and blend until super smooth. Measure out the 1 cup for the recipe. DO NOT use store-bought cashew milk in place, as it is watery and filled with fillers more than actual cashews and will not taste good or be creamy.