Imagine a dessert that transports you to a sun-drenched tropical paradise with every creamy, refreshing spoonful! This dairy-free Lemon Coconut Ice Cream with Toasted Macadamia Nuts is not just a dessert - it's a culinary escape that promises to tantalize your taste buds and cool you down with its vibrant, zesty flavors. Perfect for vegans, health-conscious foodies, and anyone craving a luxurious yet guilt-free treat, this recipe transforms simple ingredients into a gourmet experience that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 cup toasted macadamia nuts, chopped
Instructions
- Prepare the coconut milk by shaking the can thoroughly to ensure the cream and liquid are well combined.
- In a large mixing bowl, combine the coconut milk, maple syrup, fresh lemon juice, and lemon zest. Whisk the ingredients together until they are completely smooth and well incorporated.
- Place the mixture in the refrigerator for 30 minutes to chill and allow the flavors to meld together.
- While the mixture is chilling, toast the macadamia nuts in a dry skillet over medium heat, stirring constantly until they become golden brown and fragrant. Be careful not to burn them. Remove from heat and let cool completely.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, gently folding in the toasted macadamia nuts.
- Cover the container and freeze for at least 2-3 hours to allow the ice cream to firm up.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Always use full-fat coconut milk for the creamiest texture possible.
- Chill your ice cream base thoroughly before churning to ensure smoother consistency.
- Toast macadamia nuts slowly and carefully - their delicate flavor can burn quickly.
- If you don't have an ice cream maker, you can use the freeze-and-stir method: freeze for 45 minutes, then whisk vigorously every 30 minutes to break up ice crystals.
- For extra zestiness, add a bit more lemon zest just before serving.
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 3g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 0mg
