👩🍳 Instructions:
Blend the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and turmeric (if using) in a blender until ultra-smooth and creamy. 🌀
Churn in an ice cream maker according to the manufacturer’s instructions. 🍨
→ No ice cream maker? Pour the mixture into a freezer-safe container and stir every 30 minutes for about 3 hours. 🕒
Freeze until firm and scoopable. ❄️✨
Garnish with extra lemon zest before serving for a pop of color and flavor! 🍋🌟
🌟 Tips for the Creamiest Ice Cream:
Use full-fat coconut milk for the richest, creamiest texture.
Don’t skip soaking the cashews — it makes them silky smooth.
Want it extra tangy? Add more lemon zest! 🍋
🍋 Why You’ll Fall in Love with This Ice Cream:
100% dairy-free and vegan 🌱
Naturally sweetened with maple syrup 🍁
Bright, citrusy, and refreshingly zesty 🍋
Creamy and scoopable straight from the freezer ❄️🍦
Scoop it high, smile wide, and enjoy every zesty, creamy bite!
ADVERTISEMENT
