It’s probably about time for a truly lemony post, here on Love and Lemons. Pucker up, this sweet & sour ice cream is the perfect way, in my opinion, to welcome spring. (Or to dream about spring if it hasn’t quite reached you yet).
Yes, an ice cream maker is required here — I’m not going to lie, it takes up an annoying amount of space, but we really do use ours quite often. It’s fun to get creative with flavor combinations you can’t just buy in a store, (especially non-dairy combinations). I imagine making ice cream would be a fun project for kids. Not that we have kids, but whenever I tell Jack “we’re making ice cream tonight,” his eyes light up like a five year old. He goes to town measuring & mixing… I sit back and watch. It’s pretty great.
This is a pretty simple recipe. From here, you can get as fancy as you like with whatever you like. Some good choice are mint, vanilla bean, or my personal favorite— a teeny pinch of cayenne to make it just a little spicy.
- 1.5 cups of full fat coconut milk (1 can)
- 1.5 tablespoons corn starch (or tapioca starch)
- ⅓ cup sugar
- zest and juice of 1 small meyer lemon
- ⅛ teaspoon salt
- optional - crushed vanilla wafers
- In a small bowl, mix ¼ cup of the coconut milk with the corn starch and whisk until it's fully dissolved.
- Add the remaining coconut milk, sugar, lemon zest, lemon juice and salt. Whisk again.
- Pour into the bowl of your ice cream maker and follow the manufacturer's directions to finish the ice cream.
- Serve with crushed vanilla wafers or toppings of your choice.
If it's too soft right out of your ice cream maker, chill in the freezer for 30 minutes before serving.
I have this ice cream maker. I think it does a good job for the price point.