Tart lemon ice cream is sure to cool you off on a hot summer day. This recipe is made with coconut milk, so it’s dairy free, and you don’t need an ice cream machine to make it!
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The theme for this week’s Sunday Supper is “Summer Chillin” and it couldn’t have come at a better time. It’s been in the 90’s here all week and I’ve had more than one kitchen melt-downs. I love the heat – the hotter and sunnier the better – except when I have to cook. We don’t have central air, so our house can get pretty warm. Sometimes even just standing near a burner is just too much to handle.
Ice cream is one of my favorite summertime treats and I love making it at home. I don’t do it very often though because I never seem to have room in my freezer to freeze the canister for my ice cream maker.
There’s a no-churn recipe that’s been floating around a lot lately and that seems to get rave review from everyone who’s tried it. It’s pretty easy: sweetened condensed milk, whipped cream, whatever flavorings you want to add, and a splash of alcohol to keep it from freezing too firmly. Ever since I first saw that recipe, I’ve really wanted to try it with whipped coconut cream instead of regular whipped cream. I decided to go ahead and make sweetened condensed coconut milk as well, to make the whole recipe dairy free.
This recipe is definitely a lot fussier than the original, but it’s pretty fun to make and it tastes amazing. Plus since it’s dairy-free it didn’t bother my stomach like regular ice cream does.
First, you make sweetened condensed coconut milk by simmering a few cans of coconut milk together with some honey until the mixture is thick.
Then, make homemade whipped coconut cream. Hopefully my recipe is easy enough to follow, but there’s also a great tutorial over at Tasty Yummies that I highly recommend checking out.
Last, you mix it all together with some lemon juice and lemon zest and then freeze it overnight. Since coconut milk gets pretty hard when it’s chilled, the alcohol that the original recipe calls for doesn’t really serve a purpose. If you want to add in a few splashes of rum anyway, I won’t tell anyone.
You can eat it straight from the freezer (it will have a crumbly texture, but won’t be icy – it reminds me of dippin dots) or, for a creamier treat that you can scoop into a cone, you can whip it up one last time. Either way it’s delicious!
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Snappy Salads and Sides
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