Vegan Lemon ice Cream
Vegan lemon ice cream - this delicious ice cream is easy to make, smooth, creamy and so refreshing! The flavour is zingy and lemony, swirl it with homemade vegan lemon curd for an even bigger lemon hit! It also contains NO coconut! The secret ingredient to it's wonderful creamy texture is oats!
Servings 10 people
Ingredients
- 150 g (1 cup) unroasted cashews
- 25 g (¼ cup) porridge oats (rolled oats)
- 650 ml (2 + ⅔ cup) unsweetened non-dairy milk (I use soy)
- finely grated zest of 2 large lemons
- 150 ml (½ cup + 2 Tablespoons) lemon juice
- 180 g (¾ cup + 2 rounded Tablespoons) caster or granulated sugar
- 3 Tablespoons melted refined coconut oil, cocoa butter or neutral oil
- ⅛ teaspoon xanthan gum (optional)
- ¼ teaspoon salt
- 1 teaspoon lemon extract
- 2 Tablespoons vodka (optional)
- ½ batch vegan lemon curd (optional)
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze. Ideally you should make the ice cream base and the lemon curd the day before you want to churn the ice cream.
- You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.
- Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Drain the soaked cashews well then place them in a blender with the other half of the milk and the lemon zest and blitz until smooth.
- Add the cooked oat mixture to the blender along with the lemon juice, sugar, lemon extract, oil, xanthan gum, salt and vodka (if using) and blend until the mixture is very smooth.
- Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- If you are using the lemon curd, give it a good stir to loosen up the consistency.
- Spread half of the churned ice cream over a freezer-proof container. Dollop spoonfuls of the lemon curd on top. Spoon the rest of the ice cream on top and spoon over more lemon curd (you won't need all of it). Use the back of a knife to very gently swirl the lemon curd into the ice cream.
- Freeze for about 4 hours, until firm, before serving.
Notes
See post above for instructions if you don't have an ice cream machine, tips, details and step-by-step photos.