3-Ingredient Lemon Ice Cream
A creamy, dairy-free lemon ice cream made by blending whole lemons with coconut milk, freezing in cubes, then re-blending.
| 3 organic lemons, ends cut off | Wash lemons, cut off ends | Blend whole lemons, milk & syrup | Freeze in ice cube tray, 1-1½ hr | Re-blend cubes until creamy; serve |
| 1 can / 400 ml coconut milk (13.5 oz) | ||||
| 60 ml maple syrup (more to taste) |
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