Lemon Ice Cream - RSF, GF, Corn-free
Cook time
Author: Jillian Hudson
Recipe type: Dessert
Serves: 8
- 1 can organic whole coconut milk
, refrigerated
- 1 cup of lemon curd, refrigerated
- ¼ cup non-dairy milk (I use homemade almond/brazil nut milk.)
-
1/4 cup organic raw agave syrup
or honey
- ½ tsp vanilla
(I use ground vanilla bean but extract would work here too.)
- ¼ tsp sea salt
- Mix everything in a high-speed blender.
- Pour into ice cream maker and chill according to the manufacturer’s instructions.
- Empty finished ice cream in a freezer container and freeze for 2 hours before serving.
To serve as ice cream sandwiches, place one scoop of lemon ice cream on a 3" lemon butter cookie and top with another cookie.
Serving size: 1 Calories: 179 Fat: 14.9g Saturated fat: 9.9g Trans fat: 0g Carbohydrates: 14.7g Sugar: 13.2g Sodium: 129.6mg Fiber: .5g Protein: 1.8g Cholesterol: 64.6mg
Recipe by Creating Silver Linings at https://www.creatingsilverlinings.com/lemon-ice-cream-sandwich/
3.2.1310