Instructions
1. Blend to Perfection
Drain and rinse the soaked cashews. Add them to a high-speed blender along with the coconut milk, maple syrup, fresh lemon juice, lemon zest, vanilla extract, and turmeric (if using). Blend on high for 1-2 minutes until the mixture is completely smooth, creamy, and luxuriously silky. Taste and add a touch more zest or maple syrup if desired.
2. Churn or Freeze
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With an ice cream maker: Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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Without an ice cream maker: Pour the mixture into a loaf pan or a shallow, freezer-safe container. Place it in the freezer. For the creamiest texture, take it out every 30 minutes for the first 2-3 hours and stir vigorously with a fork, breaking up any ice crystals that form.
3. Set & Serve
Once churned or initially frozen, cover the container with parchment paper (pressed directly onto the surface) and a lid to prevent ice crystals. Freeze for another 3-4 hours, or until firm but scoopable. Let it sit on the counter for 5-10 minutes before scooping. Garnish with an extra sprinkle of lemon zest for a gorgeous and flavorful finish.
Secrets for the Ultimate Creamy Texture
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Fat is Flavor: Full-fat coconut milk is non-negotiable for that decadent, rich mouthfeel.
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Soak Those Cashews: This crucial step ensures your base is perfectly smooth, not gritty.
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Zest is Best: For an extra tangy punch, use the zest of a whole lemon.
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Stop Ice Crystals: The parchment paper trick is a game-changer for store-bought quality results.
Why You’ll Love This Recipe
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🌱 100% Plant-Based & Dairy-Free
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🍋 Packed with Bright, Zesty Lemon Flavor
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🍁 Naturally Sweetened
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🍨 Amazingly Creamy & Scoopable straight from the freezer
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