Creamy vegan lemon ice cream (with and without ice cream maker)

Vegan lemon ice cream, with or without ice cream maker. The preparation is simple and the list of ingredients is short. A sweet, creamy temptation, vegan, lactose-free and versatile and super delicious.

Prep Time 1

Cook Time 15

Rest time* 10

Total Time 11 15

Servings Balls

Calories 182kcal

Ingredients

100 g Vegetable yogurt
350 ml Almond milk or another vegetable milk
400 ml Vegetable cream
100 ml Lemon juice
140 g Raw cane sugar or other sugar of your choice
30 ml maple syrup or agave syrup
90 g Cashews or cashew nut puree *soakas needed*.
1 tbspn Grated organic lemon
½ tbspn Xanthan Gum makes the ice cream much creamier, be sure to try

TOPPING:

Lemon peel

Metrisch - Tassenangaben

Instructions

Prepare the device for ice cream production.
FOR THE LEMON ICE CREAM Place all ingredients except the xanthan gum in a high-powered blender and blend to a uniform liquid. Add the xanthan gum at the very end and mix in.
100 g Vegetable yogurt, 350 ml Almond milk or another vegetable milk, 400 ml Vegetable cream, 100 ml Lemon juice, 140 g Raw cane sugar, 30 ml maple syrup, 90 g Cashews, 1 tbspn Grated organic lemon, ½ tbspn Xanthan Gum
Place in ice cream maker and prepare according to manufacturer's instructions. Alternatively, pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
To serve, remove, let thaw for 5 minutes, portion with an ice cream scoop and arrange in dessert bowls or ice cream cones. Garnish with desired toppings and enjoy!
Lemon peel

Nutrition