Vegan Lemon Ice Cream Recipe
User Reviews
5
Vegan Lemon Ice Cream Recipe
Description
The Vegan Lemon Ice Cream Recipe uses unsweetened non-dairy milk along with rolled oats and cashews to provide richness and body without dairy. Lemon zest and juice offer a fresh, bright taste that distinguishes this ice cream with its citrus character. Cooking the oats with milk softens them, contributing to a creamy texture once blended with the cashews and other ingredients. A modest inclusion of gin or vodka aids in keeping the ice cream from freezing solid due to its alcohol content. The ice cream mixture must be thoroughly chilled before churning and then frozen further to achieve scoopability.
The lemon flavor provides a tart complement to the subtle sweetness from cane sugar, and optional yellow food coloring can enhance the ice cream’s sunny appearance. The product is well-suited for a summer dessert or a dairy-free alternative to traditional lemon ice cream. It requires an ice cream maker for best results, though a no-churn method is possible with some variation in texture.
For serving, allow the ice cream to soften slightly after freezing to ease scooping. Store leftovers in an airtight container to preserve freshness and texture. Adjust the sweetness to preference, keeping in mind other sweeteners might affect the color and lemon flavor. The use of leftover cold oats and a high-speed blender ensures a smooth and creamy consistency overall.
Ingredients
- 3 cups unsweetened non-dairy milk such as oat, cashew, or soy, divided
- ¼ cup rolled oats certified GF, if needed.
- 2 to 3 large lemon I only needed two lemons; it's good to have an extra on hand in case they're not very juicy, organic; use 2 teaspoons zest and ½ cup juice
- 1 cup cashew nuts If you don't have a high speed blender, sub ½ cup raw cashew butter, raw
- ½ cup organic cane sugar See Notes for substitutions.
- 1 ounce gin See Notes, good quality or vodka
- 5 to 7 drops yellow food coloring I found this one at Whole Foods, plant-based, optional
Instructions
Prep/Planning:
- Be sure to put the canister of your ice cream maker in the freezer at least one day before you plan to churn the ice cream. Also note that the ice cream mixture needs time to chill before churning (at least 2 hours), and the churned ice cream needs about 3 hours in the freezer for a firmer, scoopable consistency.
Make the ice cream:
- Zest two lemons, which should provide about 2 teaspoons of zest.
- In a small sauce pan, combine the oats, 1 teaspoon of zest, and 1 cup of the milk, and bring to a simmer. Stirring regularly, cook until the oats are soft, about 8 minutes. Immediately transfer to a bowl to cool.
- Juice the lemons until you have ½ cup of juice (4 oz). In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until smooth. Add the other teaspoon of lemon zest, lemon juice, oatmeal, sugar, and alcohol, and blend again. Add a few drops of yellow coloring, if desired. Refrigerate the ice cream mixture until cold.
- Churn the mixture according the instructions for your ice cream maker. The ice cream will be similar to soft serve consistency. For a firmer, scoopable ice cream, transfer it to a freezer-safe container, and freeze for 3 to 4 hours.
- Even with the addition of alcohol, once the ice cream has frozen overnight, it will be very firm straight from the freezer. Let it soften at room temperature for about 15 minutes for easier scooping.
Notes
- Cane sugar is recommended to maintain pure lemon flavor; other sweeteners like maple syrup may alter taste and color.
- A small amount of alcohol prevents the ice cream from freezing too hard; avoid exceeding 2 ounces to ensure proper freezing.
- Chilling the ice cream mixture thoroughly before churning is essential for texture.
- After freezing, let the ice cream sit at room temperature for 10 to 15 minutes to soften before scooping.
- Store ice cream in an airtight container in the freezer to keep quality.
- If no ice cream maker is available, a no-churn method can be used but may affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Cholesterol | 0mg | 0% |
| Sodium | 39mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 140mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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