Vegan lemon ice-cream
Thursday, 6th June 2024 by Kaliana French
vegan lemon icecream in brown patterned bowl on wooden table

Veg scheme member Kaliana French recommends this simple and refreshing three-ingredient recipe.



3 lemons
can of coconut milk 
1/4 cup maple syrup or sweetener of your choice

Mint, basil, or any other additional flavour to shake things up...



Wash the lemons and cut the ends off.
Place lemons, coconut milk and maple syrup in a high-speed blender. Optional: add other ingredients like mint, basil.
Blend until creamy, and pour into two ice trays. Freeze for at least 1.5 hours.
Blend ice cubes together to make a creamy ice-cream. Serve immediately.

Tip: if ice-cream cubes are left for more than 1.5 hours in the freezer, remove them from the freezer earlier and let them thaw to make it a smoother ice-cream blend.

Author name: 
Kaliana French