Irmgards Lemon & Coconut Icecream

Coconut cream is a dairy-free alternative to traditional cream and provides a rich and creamy texture to vegan ice creams.

This is vegan and gluten free recipe. Dish can be prepared in 250 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Irmgards Lemon & Coconut Icecream

Cooking Method: Freezing Cuisine: International Courses: Anytime, Dessert, Frozen Treat Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Rest Time 240 min Total Time 4 hrs 10 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Coconut Cream
• 4 tablespoon Lemon Juice
• 4 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 2 tablespoon Shredded Coconut

Instructions

1. In a blender, combine the coconut cream, lemon juice, maple syrup, vanilla extract, and lemon zest.
2. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container.
5. Sprinkle shredded coconut on top.
6. Cover and freeze for at least 4 hours or until firm.
7. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 20g7%

Sugars 15g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.