VeganDairy-freeGluten-freeVegetarian Ice Cream
Vegan Lemon Vanilla Ice Cream
A vegan lemon vanilla ice cream made from coconut milk.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 415 ml | 14 oz | full-fat unsweetened coconut milk | |
| 100 g | ½ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 5 ml | 1 tsp | lemon extract |
Ingredients
Method
- Whisk the coconut milk in a medium bowl until smooth. Add the remaining ingredients and whisk until well combined and the sugar has dissolved.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 301 kcal
- Fat
- 21 g
- of which saturates
- 19 g
- Carbohydrate
- 28 g
- of which sugars
- 25 g
- Fibre
- 0 g
- Protein
- 2 g
- Sodium
- 15 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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