Homemade No-Churn Lemon Ice Cream

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cup Dates, pitted
  • 3 Lemons, Zest from
  • 2 Lemons, juice from

• Canned Goods

  • 2 14 oz. cans Coconut milk, full-fat
  • 3/4 cup Reserved coconut milk

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 3 dashes Clove

• Liquids

  • 1/2 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 2 14 oz. cans full-fat coconut milk, chilled overnight
• about 2 c pitted dates, Medjool or any kind (about 8 oz.)
• 1/2 c boiling water
• zest from 3 lemons
• juice from 2 lemons
• 1/4 - 1/2 c maple syrup (add the 1/4 c and taste to see if youd like more)
• 3/4 c reserved coconut milk
• few dashes clove

Directions

• The night before: pop the cans of coconut milk into the fridge to chill.
• Combine the dates and water in a food processor and let stand 5-10 minutes.
• Pulse and process until the dates are light and creamy. If youre using Medjool, it will only take a few minutes. Regular dates can take 8-10 minutes total.
• Zest the lemons.
• Drain the milk from the chilled coconut and set aside. Beat the coconut cream until its the consistency of whipped cream.
• Stir in the dates, lemon zest, maple syrup and coconut milk. Squeeze in the lemon juice. Dash in the clove. Taste and see if youd like more maple syrup.
• Transfer to a freezer safe plastic container and freeze 2-3 hours. The ice cream gets very firm the longer it sits in the freezer, so pop into the microwave to thaw.