Vegan Lemonade Ice Cream

April 11, 2013 by Leanne Vogel October 4, 2018

Vegan lemon ice cream with a healthy dose of magnesium and shaves of fresh lemon zest.

Ingredients

• 1 cup raw whole cashews
• 1 cup water
• 2 tablespoons Lemon Natural Calm
• 2 tablespoons coconut nectar
• 2 tablespoon lemon juice
• Zest from one lemon (approximately 1 tablespoon)

Instructions

1. Add the cashews, water and Natural Calm to the jug of your high powered blender. If you do not have a high powered blender, it’s best to soak the cashews before using them in this recipe. To soak, add cashews to a bowl and cover with water. Allow to sit in the water for 12 hours before draining, rinsing and using in this recipe.
2. Blend mixture until smooth, about 2 minutes. Add honey, then lemon juice and continue running for 20 more seconds, until everything is mixed.
3. Drop in lemon zest, whiz lightly.
4. Ice cream maker version: transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to it’s directions.
5. Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping.

Notes

Honey can also be used

Nutrition Information Per Serving