1 ½ cups full-fat coconut milk
½ cup cashews (soaked for 2–4 hours)
½ cup maple syrup
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
A pinch of turmeric (optional, for color)
Instructions
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Blend the Base
Add the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and turmeric (if using) to a blender. Blend until completely smooth and creamy.
2. Churn or Freeze
With ice cream maker: Churn according to the manufacturer’s instructions.
Without ice cream maker: Pour into a freezer-safe container and stir every 30 minutes for about 3 hours to prevent ice crystals.
3. Freeze and Serve
Freeze until firm and scoopable. Garnish with extra lemon zest before serving for added flavor and brightness.
Tips for the Creamiest Ice Cream
Always use full-fat coconut milk for the richest texture.
Don’t skip soaking the cashews — it makes the mixture silky smooth.
For extra tanginess, add more lemon zest.
Why You’ll Love It
100% dairy-free and vegan
Naturally sweetened with maple syrup
Bright, citrusy, and refreshing
Creamy and scoopable straight from the freezer
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