Icecream - Lemonade Ice Cream

Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free

Photo by Tina T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup raw whole cashews

  • 1

    cup water

  • 2

    tablespoons Lemon Natural Calm

  • 2

    tablespoons honey or coconut nectar (to keep vegan)

  • 2

    tablespoon lemon juice

  • Zest from one lemon (approximately 1 tablespoon)

Directions

Add the cashews, water and Natural Calm to the jug of your high powered blender. If you do not have a high powered blender, it’s best to soak the cashews before using them in this recipe. To soak, add cashews to a bowl and cover with water. Allow to sit in the water for 12 hours before draining, rinsing and using in this recipe. Blend mixture until smooth, about 2 minutes. Add honey, then lemon juice and continue running for 20 more seconds, until everything is mixed. Drop in lemon zest, whiz lightly. Ice cream maker version: transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to its directions. Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping. Notes Candida - make this recipe candida-friendly by replacing the honey/coconut nectar with an equal amount of ground xylitol (grind in a coffee grinder) or ¼ teaspoon stevia. Natural Calm – if you do not have natural calm, you could use 2 tablespoons of any type of super food powder: lucuma, maca, camu camu, or omit completely. If you do so, you may have to add more lemon zest and juice to pump up the flavor in the ice cream.

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