The weather may have turned cooler, but if you ask us, it is never too cold for ice cream! If you share our humble option, you’ll love this super easy lemon ice cream which takes just minutes to make and is vegan-friendly.
- 3 lemons
- ¼ cup maple syrup
- 1 can coconut milk
- Begin by cutting off any part of the lemon you don’t wish to eat. It is perfectly fine to keep on the peel; just slice off any areas that are discolored.
- Place the lemons in a blender with maple syrup and coconut milk. Blend until smooth.
- Pour the mixture into an ice cube tray and leave to freeze.
- Allow the ice cubes to thaw slightly before adding them back into the blender. Blend the cubes, scraping down the sides, until you are left with a creamy texture.