Icecream - Lemonade Ice Cream
Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
- 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)
Adapted from healthfulpursuit.com
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.
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.