Lemon Poppy Seed Ice Cream - vegan, sugar free, low carb
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Lemon Poppy Seed Ice Cream - vegan, sugar free, low carb
Like Lemon Poppy Seed Muffins? Then you'll love this Lemon Poppy Seed Ice Cream - vegan with low-carb options.
Ingredients
- 3 cups coconut milk (700 grams)
- 1/4 cup chia seeds (50 grams)
- 1/3 cup lemon juice (77 grams; freshly squeezed)
- 1/2 cup honey (140 grams) (or alternative--use about 3/4 cup low-carb sweetener if desired)
- 1/4 cup coconut oil (50 grams) (melted; or ghee)
- 3 tablespoons poppy seeds (35 grams)
- 1-3 tablespoons MCT oil (optional - for creaminess. See alternatives in Recipe Notes)
Instructions
- If you like a smooth textured ice cream, add the poppy seeds at the beginning. If you prefer little whole crunchy poppy seeds, add them at the very end.
- If you don't have a high speed blender, first grind the chia seeds (and you can also grind the poppy seeds as well) before mixing with the milk. If you do have a high speed blender, pour the coconut milk and chia seeds (and gelatin, if using) in the blender and let sit while assembling the other ingredients.
- Add all the ingredients to the blender, blend on high until all the seeds have been pulverized, about a minute. Chill and follow the instructions for your ice cream maker.
- If you don't have an ice cream maker, freeze the mixture in a container (something rectangular). When frozen, dump out the ice cream and cut into chunks. Put the chunks in a high speed blender (I don't know if a food processor would work) and blend, tamping down to keep the thick mixture moving. Pour back into the container and freeze again.
- Alternatively, freeze mixture in container and whisk (then stir) every half hour until frozen.
Notes
- Coconut Milk Options: I highly recommend using canned coconut milk for this recipe, but you can try homemade coconut milk. You could use another dairy-free milk instead of coconut milk. Cashew, hemp, or oat will yield the best results.
- Low-Carb Sweetener: If needed, you can substitute a low-carb sweetener for the honey. 1/4 teaspoon stevia (See How to Use Stevia) or 1/4 cup xylitol are both options.
- Poppy Seeds: It's preferable for the poppy seeds to be soaked for 2+ hours and then dehydrated.
- Thickener: You would probably be OK not using a thickener as long as you use MCT oil. However, if you do not use MCT, I would for sure recommend using a thickener such as gelatin or arrowroot, since it really improves the texture of the ice cream.
- THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan, just make sure that you use gelatin if using a thickener.
- Oil Alternatives for Creaminess: MCT oil works great for creaminess in this recipe, but other oils may be used as well. I would recommend using only a light flavored oil like coconut oil or avocado oil or extra light olive oil because you don't want the finished product to taste like olive oil or something like that!
Coconut Milk Options: I highly recommend using canned coconut milk for this recipe, but you can try homemade coconut milk. You could use another dairy-free milk instead of coconut milk. Cashew, hemp, or oat will yield the best results.
Low-Carb Sweetener: If needed, you can substitute a low-carb sweetener for the honey. 1/4 teaspoon stevia (See How to Use Stevia) or 1/4 cup xylitol are both options.
Poppy Seeds: It's preferable for the poppy seeds to be soaked for 2+ hours and then dehydrated.
Thickener: You would probably be OK not using a thickener as long as you use MCT oil. However, if you do not use MCT, I would for sure recommend using a thickener such as gelatin or arrowroot, since it really improves the texture of the ice cream.
THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan, just make sure that you use gelatin if using a thickener.
Oil Alternatives for Creaminess: MCT oil works great for creaminess in this recipe, but other oils may be used as well. I would recommend using only a light flavored oil like coconut oil or avocado oil or extra light olive oil because you don't want the finished product to taste like olive oil or something like that!
- Coconut Milk Options: I highly recommend using canned coconut milk for this recipe, but you can try homemade coconut milk. You could use another dairy-free milk instead of coconut milk. Cashew, hemp, or oat will yield the best results.
- Low-Carb Sweetener: If needed, you can substitute a low-carb sweetener for the honey. 1/4 teaspoon stevia (See How to Use Stevia) or 1/4 cup xylitol are both options.
- Poppy Seeds: It's preferable for the poppy seeds to be soaked for 2+ hours and then dehydrated.
- Thickener: You would probably be OK not using a thickener as long as you use MCT oil. However, if you do not use MCT, I would for sure recommend using a thickener such as gelatin or arrowroot, since it really improves the texture of the ice cream.
- THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan, just make sure that you use gelatin if using a thickener.
- Oil Alternatives for Creaminess: MCT oil works great for creaminess in this recipe, but other oils may be used as well. I would recommend using only a light flavored oil like coconut oil or avocado oil or extra light olive oil because you don't want the finished product to taste like olive oil or something like that!
User Reviews
Overall Rating
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