Creamy vegan lemon ice cream (with and without ice cream maker)
Vegan lemon ice cream, with or without ice cream maker. The preparation is simple and the list of ingredients is short. A sweet, creamy temptation, vegan, lactose-free and versatile and super delicious.
FOR THE LEMON ICE CREAM Place all ingredients except the xanthan gum in a high-powered blender and blend to a uniform liquid. Add the xanthan gum at the very end and mix in.
100 g Vegetable yogurt, 350 ml Almond milk or another vegetable milk, 400 ml Vegetable cream, 100 ml Lemon juice, 140 g Raw cane sugar, 30 ml maple syrup, 90 g Cashews, 1 tbspn Grated organic lemon, ½ tbspn Xanthan Gum
Place in ice cream maker and prepare according to manufacturer's instructions. Alternatively, pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
To serve, remove, let thaw for 5 minutes, portion with an ice cream scoop and arrange in dessert bowls or ice cream cones. Garnish with desired toppings and enjoy!