Dairy-Free Lemon Poppyseed Ice Cream
Ingredients
- 1 can of full-fat coconut milk
- 1/4 cup freshly squeezed lemon juice (I used two medium lemons)
- 1/4 cup agave or your favorite neutral flavored liquid sweetener (honey or coconut nectar)
- 1 Tbsp gluten free vodka*, optional
- pinch of stevia to taste or 1 more Tbsp of sweetener
- zest from one lemon
- 1 Tbsp poppy seeds
- lemon zest for serving
- Grain-free Almond Shortbread cookies (recipe below), for serving
Instructions
- Combine all ingredients in a medium bowl and whisk well until combine.
- Let chill for 30 minutes to an hour.
- Pour into your ice cream maker per your maker's instructions. (I used a Cuisinart 1 1/2 quart ice cream maker and it took about 20 minutes to freeze down).
- Serve immediately for a soft-serve version or pour into a freezer-safe container and let freeze until hardened. Scoop and enjoy!