Vegan Lemon Ice Cream

Ingredients

• Coconut Milk1 cup (240 ml)
• Lemon1 count (65 g)
• Cornstarch1 tablespoon (10 g)
• Granulated Sugar3 teaspoon (15 g)

Instructions

1. 1

   Step 1

   Grate the lemon zest and squeeze. Set both ingredients aside.

2. 2

   Step 2

   Put 3/4 of the coconut milk or any vegetable milk in a small pot. Add the sugar, lemon zest and get over high heat. Once boiling, lower to medium heat.

3. 3

   Step 3

   Mix the remaining coconut milk with the cornstarch in another bowl. Whisk well to remove all the lumps and add to the pot.

4. 4

   Step 4

   Cook for about 3 minutes, until thick. Remove from heat.

5. 5

   Step 5

   Add lemon juice and mix well.

6. 6

   Step 6

   Let cool and put in the freezer. Take from the freezer and whisk every 45 minutes. After 3-4 hours, it'll be ready to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Lemon Ice Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.