Lemon Yogurt Ice Cream (Plant-Based)
This is yummy ice cream, although it is plant-based, it does contain some sugar and about 10 grams of saturated fat, so it is not low calorie! It has a bright tangy flavor that is just right for spring holiday meals. The fun thing about making ice cream is that it can be made in advance and placed in a container in the freezer to await the serving day. To serve, remove the container from the freezer and allow the ice cream to soften enough to scoop into dishes.
Ingredients
- One 24-ounce container coconut-based yogurt
- 1/4 cup sugar
- 1/2 cup fresh lemon juice
- 3/4 cup evaporated soy milk
- Candied lemon zest from one large lemon
For candied lemon zest:
- One large lemon
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Using a sharp knife, cut just the zest off the lemon (no white pith), place it in a small saucepan covered with water. Bring to a boil and remove from the heat. Drain and do this two more times. This removes the bitterness from the zest.
- Cut the zest into small strips. Return to the pan and add 1/2 cup sugar and 1/2 cup water. Bring to a simmer and cook until the zest is translucent. Remove the zest with a slotted spoon.
- Cook the sugar-water down until about 1/2 the original volume. Add this concentrated sugar solution to the lemon juice and mix well.
For the ice cream:
- Place the yogurt into a large bowl and add the sugar, lemon juice mixture, evaporated soy milk, and 1/2 of the candied lemon zest. Stir until the sugar is completely dissolved.
- Freeze in a counter-top ice cream machine according to the machine’s directions. It will be soft.
- Mix in the remaining candied lemon zest.
- It can be served right away as a soft ice cream or placed in a container to store in the freezer for use on a later date.
