Lip-Smackingly Good Lemon Ice Cream (AIP Friendly)

Dairy Free Lemon Ice Cream

Forget art. Put your trust in ice cream. (Charles Baxter, ‘The Feast of Love’)

One of the very happy discoveries I have made on my Autoimmune Protocol (AIP) endeavour is that of coconut ice cream. That is, ice cream made from coconut milk. Not the store-bought coconut-flavoured ice cream full of trans fats, soy extracts, sweeteners and preservatives!

When you are in the strictest elimination phase of the protocol, finding special sweet treats can be something of a challenge. So, there is something quite liberating about having a little ice cream every now and then.

And, of course, I’m a bit of an ice cream tragic, so I’m REALLY in love with my homemade coconut ice cream. You won’t believe how easy it is to make, either.

TSL's Lemon Ice Cream
Homemade Lemon Ice cream
Garnished with Honey Candied Citrus Peel from The Urban Poser
(Image by LM for JFC)

When I first started making my AIP-friendly ice cream, I tended towards an old fashioned sundae. You know the kind I mean – vanilla ice cream, whipped (coconut) cream and strawberry or raspberry coulis. I’d whip these up for casual dinner parties, with MUCH success. Ice cream sundaes seem to bring out the inner child in my dinner guests.

Who knew?

Of course, it must be said that while it is possible to make ice cream without an ice cream maker, it is so much easier if you have one.

I was lucky enough to have a gorgeous tangerine-coloured* KitchenAid bought for me a few years back (LM buys the best presents!). It was not too expensive to pick up the ice cream attachment. The frequency with which I now make ice cream has made it a very cheap addition to my kitchen gadget arsenal!

Without ice cream, there would be darkness and chaos. (Don Kardong)

This particular recipe was inspired by my almost-eight year old nephew, Blue. Lemon is his favourite flavour.

During his recent visit, Blue requested a lemon ice cream.

To be honest, I was a little dubious as to how it would turn out. I was also a little afraid the citrus would curdle the coconut milk.

But, I needn’t have worried. The resulting ice cream tasted fabulous and reminded me of a frozen version of a lemon mousse my Mum used to make for special occasions when I was growing up.

Dairy Free Lemon Ice Cream
It’s a winner!
(Image by LM for JFC)

So, it was not only a big hit with Blue, but my Dad loved it, too!

And here’s the recipe. Just don’t tell anyone how simple it is!

Lip-Smackingly Good Lemon Ice Cream (AIP Friendly)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 3 - 4
Ingredients
  • 1 x 400 ml can full fat coconut milk
  • 2 - 3 tablespoons maple syrup (according to taste)
  • zest of one unwaxed, organic lemon
  • juice of ½ a lemon
Method
  1. Freeze the insulated bowl for your ice cream maker.
  2. In a medium-sized bowl, whisk all your ingredients together. Taste for sweetness.
  3. Pour the mixture into your ice cream maker and follow the appropriate directions for your machine.
  4. Serve immediately for a 'soft serve' consistency, or freeze for an hour or so for a firmer ice cream.

 

E N J O Y !

 

*colour no longer in production

This recipe features in the Phoenix Helix Recipe Roundtable

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Comments (14)

Gotta Try it!

Do! Hard to believe something so easy to make and with only 3 ingredients can taste so yummy!

Oh, yum. I’m going to make some~. My grandma used to make the simplest most delicious lemon sherbet in her aluminum ice cube tray (without the ice cream insert). I bet this would be just like my grandma’s (without the dairy or aluminum~!)

Petra – it’s pouring with rain, wet and cool here in Sydney today. Hardly ice cream weather, but it’s calling me from the freezer…

I also looove my ice cream maker, mine is cuisinart. I completely agree with you on coconut ice-cream – it is incredible and kids absolutely love it! I will definitely try the lemon version, sounds a little like it might taste like frozen lemon cheesecake?

Oh Sacha, now I have a hankering for actual lemon cheesecake! 🙂

An ice cream maker sounds like a good comfort food investment.

Jan – I actually use the ice cream attachment more than I use the actual kitchen aid now!

Loved reading this post – I got into coconut milk ice cream a few months ago and now I whip up a batch every weekend (I hand churn it too as I don’t have a machine). Other good additions I’ve found are bananas, cinnamon and even my home made pickled cherries!

Reblogged this on threekidsandawheaten and commented:
I love lemon & this is AIP!!

this recipe, like all the recipes you share….are just yummy…. I am glad I finally visited your new website….my TN is kind of bothering me…but no excuse….now I am here….following…
Congratulations…..superb website!
Read you soon
France

Thanks France! – the lemon ice cream has proved very popular. I guess everybody loves ice cream…

It’s lovely to have you here 🙂

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