ice cream - lemon meringue pie ice cream (dairy free)

By tinathorn

Ingredients

• meringue
• 4 egg whites (save the egg yolks for the ice cream)
• 1 tsp of cream of tartar
• 3 tbsp raw honey
• ice cream
• 4 egg yolks (save the egg whites for the meringue)
• 2 cups of coconut cream, which is the cream that rises to the top in 2 cans of coconut milk. (Place your coconut milk in the fridge for a few hours to make this happen)
• 6 tbsp fresh lemon juice, (which is 2 lemons)
• add the zest of both lemons
• 2 1/2 tbsp raw honey
• 1 tbsp vanilla extract

Details

Servings 1
Adapted from ditchthewheat.com

Preparation

Step 1

Meringue
*Make this recipe before making the ice cream so it has time to cool.
Preheat the oven to 325 degrees F.
Whip the egg whites and cream of tartar until peaks form.
Add the raw honey and continue whipping until stiff peaks form.
Bake in a dish for 15 minutes or until golden on top.
Allow it to cool and then add it in layers to the ice cream recipe below.

ice cream
Mix the ingredients together and pour into an ice cream maker.
Follow the directions for the ice cream maker.
When the ice cream is done churning layer it in a container with a layer of ice cream, then a layer of meringue, then ice cream etc.
When you are ready to eat it, take the ice cream out of the freezer for about 10-15 minutes before scooping. The ice cream is not soft enough to scoop immediately.