Meyer Lemon Ice Cream
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This might be my all-time favorite ice cream recipe, and that’s coming from someone who usually doesn’t enjoy ice creams made with coconut milk, There’s just something so wonderful about Meyer lemons!
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Meyer Lemon Ice Cream
Ingredients
- 2 medium Meyer lemons zest only
- 2 cups coconut milk
- 1/2 cup lemon juice
- 1/4 cup honey
- 1 dash sea salt
Equipment
Instructions
- Combine all ingredients in a blender and process until smooth.
- Run through an ice cream maker according to the manufacturer’s instructions.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 30mg | Potassium: 51mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 24.8mg | Calcium: 10mg | Iron: 0.4mg
Have you ever subbed other fruit like raspberries or mango?
No, but there’s no reason you couldn’t!
Do you use canned coconut milk (full fat) or coconut milk that is refrigerated and comes in a box?
I use canned.
Do you mean use the ZEST from two medium lemons or do you mean remove the skin (zest the lemons) from two medium lemons and use the lemons themselves without the zest? How it is worded confuses me. I am trying to make this right now and got stumped. Thank you!!
Also, how many quarts does this recipe make?
You want to use the zest only. You can discard the rest of the lemon or use it to flavor another dish or beverage. The recipe makes about one quart.