Vegan Lemon Lavender Ice Cream
Creamy vegan lemon lavender ice cream, no ice cream machine required and served in frozen lemon cups! Absolutely divine!
Equipment
- High Speed Blender or food processor (see notes above if using)
- silicone ice cube trays
- mesh strainer or nut milk bag
Ingredients
- 4-5 small-medium lemons peeled, cut and half and frozen
- 1 cup + 2 tbsp vegan sweetened condensed milk
- 1 can coconut cream frozen into ice cubes
- 2 tsp elderberry powder can sub açaí powder for natural food coloring
- 1/8 tsp blue spirulina for natural food coloring and health benefits
Lavender Milk
- 1 cup dairy free milk
- 1 tbsp dried culinary lavender see link above
- 1 tsp vanilla extract
Additional Ingredients
- 4-6 lemons for hollowing out and using as lemon cups
Instructions
Hollowing out the lemon cups (if using)
- Start by cutting the off the very bottoms of the lemons, about 1/4 of an inch thick. This allows the lemons to “sit” upright.Set these pieces aside.
- Then cut off the tops of the lemons. About 1 inch thick pieces. I like to call these the “lemon hats”, it’ll be the top part you put on top of lemon after filling with the vegan lemon lavender ice cream. :)
- Once cut, use a large spoon to remove the juice and pulp inside.Using a spoon to gently scrap the inside of the lemon and it will remove all the flesh. You can discard or freeze the pulp. I save all the juice from the lemon in the fridge for salads etc for the week!
- Then place the bottoms (the pieces you cut off first) inside the lemons on the bottom. This will allow you to close off any holes on the bottom, still allowing the lemon to remain upright, you may need to cut a little extra point of this part to ensure they sit flat.
- Freeze the lemon cups overnight so they're cold before serving.
Prep the Ingredients
- Start by peeling and 4-5 small-medium lemons and and cutting them in half and removing the seeds.
- Add to a silicone bag or Tupperware to freeze.
- Then place your coconut cream (either from a can of coconut cream or from the can of full fat coconut milk- see brand options above) to your silicone ice cube tray and freeze. Allow these to freeze for several hours, ideally overnight.
- To a sauté pan, add in dairy free milk, dried culinary lavender and vanilla extract on medium heat. Stir and bring to a simmer then reduce to low for about 15-20 mins.
- Use a mesh strainer to strain the lavender milk and discard the lavender. Allow the milk to cool completely.
- Make the Ice Cream
- To make the ice cream, add frozen lemons, coconut cream cubes, lavender milk, elderberry powder and blue spirulina to a blender and blend until smooth. If using a high speed blender, use the tamper to push down as you go.
- Serve in frozen lemon cups and enjoy!
- Note: you can enjoy right away or freeze until ready to eat. Freeze in lemon cups or in an airtight glass container, best enjoyed within 3-5 days.