Lemon Ice Cream
“This simple 3-ingredient recipe makes a very creamy vegan ice cream. The fat in the coconut milk creates a great texture but you can’t taste coconut. Just an intense lemon flavour from whole lemons.”
This recipe was created by Vegan Chef Day.
Prep time - 5 minutes
Freeze time - 9-10 hours
Difficulty - Easy
Serves / makes - 500ml
Ingredients
200g whole lemons, this is around 2 lemons
400ml full fat coconut milk
150g fine brown sugar
Equipment
High speed blender
Fine sieve
Hand blender
Tupperware box
Method
Cut each lemon into 8 pieces, remove any seeds.
Put the lemons, coconut milk and sugar into your high speed blender. Blend until very smooth. Put this mixture through a fine sieve.
Pour the ice cream into a Tupperware box. Freeze the ice cream for 3-4 hours until half-set. Blend with a hand blender. Repeat this process a few times until the ice crystals, in the ice cream, are very small and it is creamy. Freeze it one last time and it’s ready.
Tips
When blending the ice cream, the first time we blend with a high speed blender. This is because it will be able to blend the lemons very well. A hand blender would struggle to blend them. Once the ice cream has been frozen we blend with a hand blender, not a high speed blender. This is because we do not want the ice cream to melt too much, high speed blenders generate heat so would cause the ice cream to melt. A hand blender will blend the ice crystals without melting the ice cream.
You can also use an ice cream machine with this recipe.
If the ice cream becomes too solid allow it to defrost slightly by leaving it out of the freezer for 5-10 minutes.
You can add more sugar to this recipe as it is a sour ice cream.
The pulp leftover from the ice cream can be used to make cookies, to serve alongside the cookies or on their own.
Ingredients
Leftover pulp, should be around 120g
100g gram flour
50g fine sugar, I used golden caster sugar
A few drops of almond essence
Equipment
Bowl
Spoon
Baking sheets
Rolling pin
Baking tray
Method
Heat your oven to 160c/325f/GM3.
Put the pulp, flour, sugar abs almond essence in a bowl. Mix well then put it between two pieces of baking paper.
Use a rolling pin to flatten the dough to 2-3mm thick. Remove the top baking sheet, if some of the batter comes away just scrape it off the top sheet and spread it back onto the bottom sheet.
Bake for around 20-30 minutes until all of the mixture is golden brown with the outer edges a darker colour. Remove from the oven, allow to cook then tear or cut into small cookies.
Whole Lemon Ice Cream
Ingredients
- 200g whole lemons, this is around 2 lemons
- 400ml full fat coconut milk
- 150g fine brown sugar
Method
- Cut each lemon into 8 pieces, remove any seeds.
- Put the lemons, coconut milk and sugar into your high speed blender. Blend until very smooth. Put this mixture through a fine sieve.
- Pour the ice cream into a Tupperware box. Freeze the ice cream for 3-4 hours until half-set. Blend with a hand blender. Repeat this process a few times until the ice crystals, in the ice cream, are very small and it is creamy. Freeze it one last time and it’s ready.
Notes:
Equipment
High speed blender
Fine sieve
Hand blender
Tupperware box
Tips
- When blending the ice cream, the first time we blend with a high speed blender. This is because it will be able to blend the lemons very well. A hand blender would struggle to blend them. Once the ice cream has been frozen we blend with a hand blender, not a high speed blender. This is because we do not want the ice cream to melt too much, high speed blenders generate heat so would cause the ice cream to melt. A hand blender will blend the ice crystals without melting the ice cream.
- You can also use an ice cream machine with this recipe.
- If the ice cream becomes too solid allow it to defrost slightly by leaving it out of the freezer for 5-10 minutes.
- You can add more sugar to this recipe as it is a sour ice cream.