1 cup raw vegan lemon curd – RECIPE
1/2 cup water or coconut water
1.5 cups soaked cashews *
1 vanilla bean
1/2 cup liquid sweetener – coconut nectar, honey, maple syrup or agave
1 pinch sea salt
* soak cashews overnight, rinse + store in the freezer to have some ready anytime
How to make the ice cream:
Place all ingredients except lemon curd into a blender and process until creamy.
WITHOUT ICE CREAM MAKER: Refrigerate to thicken, then pour into a container and stir in dollops of lemon curd. Swirl for a marble effect.
WITH ICE CREAM MAKER: churn mixture in an ice-cream maker, stir in lemon curd at the end of churning.
Tip: the ice cream will become a bit harder every time it is taken out the freezer so the best is to either store it in portions or enjoy it with friends all at once 🙂
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!