Lemon Ice Cream - RSF, GF, Corn-free
Prep time
Cook time
Total time
Light summery ice cream treat
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
  1. Mix everything in a high-speed blender.
  2. Pour into ice cream maker and chill according to the manufacturer’s instructions.
  3. 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.
Nutrition Information
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/