Sunday, May 11, 2014

Lemon Ice Cream (Paleo, Vegan, Sugar-Free)

I spent some time this morning making these lemon cups (amaaaazing!) and had the idea for some lemon ice cream. I Googled vegan lemon ice cream and all the recipes I found contained cornstarch, which wouldn't work since I've gone grain-free again. The recipes I found also used a lot more natural sweetener then I can tolerate. So I tweaked the recipes I found and came up with this one. It is SO good!

 I have no idea how to photograph food :)

  • Zest and juice of two lemons
  • Two cans full-fat coconut milk (I use Native Forest - the cans are BPA-free)
  • 1/3 cup maple syrup
  • 1/4 tsp. vanilla stevia
  • 1/2 tsp. guar gum
The guar gum makes the ice cream creamy. I got this idea from Kelly Brozyna's cookbook Dairy Free Ice Cream, which is wonderful. Her lemon-lime ice cream called for homemade dairy-free yogurt, which I didn't have, so I had to improvise.

Blend in a blender and pour into an ice cream maker. Run until ice cream is frozen and transfer to freezer (or eat right away!)

So yummy.

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