Vegan Lemon Ice Cream with Candied Orange Peels
Homemade vegan lemon ice cream is so refreshing and beautiful when served in the lemon shell. It is the perfect dessert on a hot summer day and anytime you are looking for citrus infused sweet.
Equipment
- Ice cream maker
- Blender
Ingredients
Lemon Ice Cream
- 1/2 cup orange or apple juice
- 3 cups raw cashews
- 1/2 cup fresh lemon juice
- 2 tsp lemon zest
- 3/4 cup granulated cane sugar
- 1 cup raw soaked cashews
- 1/4 tsp salt
- 1 tsp lemon extract
- 3 drops yellow food color (optional)
- 1/2 cup finely diced candied lemon or orange peels
Lemon cups
- 2 organic lemons
Instructions
- Place the ice cream maker bowl in the freezer the day before.
Prepare the lemon shells
- Wash the lemons. Cut them in half and gently remove the flesh using a spoon.
- Put the shells in the freezer.
Make the ice cream
- Cover 1 cup of raw cashews with boiling water. Set aside for 10 minutes.
- Heat up 1 cup of plain non-dairy milk (soy, almond), add 1/4 cup of rolled oats, 2 tsp of lemon zest.
- Simmer for 5-8 minutes until the oats are tender. Place into a bowl.
- In a blender add 1/2 cup of fresh lemon juice, 2 cups of non-dairy milk, 1 cup of soaked cashews. Blend until smooth.
- Add 1/2 cup of lemon juice, 2 tbsp lemon zest, cooked oatmeal, 3/4 cup of sugar, 1 tsp lemon extract and yellow food color (if using).
- Add the finely chopped candied lemon or orange peels.
- Taste and add more sweetener if necessary.
- Refrigerate for an hour tp cooled it down.
- Pour into the ice cream maker bowl and churn until you get to a soft serve consistency.
- Scoop the ice cream into the lemon shells
- Place the bowl back into the freezer for 2 or more hours (or overnight)
- Remove from the freezer 15 minutes before serving.