It’s Ice Cream Monday! (I hope this joke doesn’t get too old by the end of the week)
Today’s Ice cream share is two fold, and lemon based. There’s Lemon Gingerbread Ice Cream Recipe for those of you that have a serious sweet tooth, and there’s Paleo & GAPs Lemon Ice Cream (below). When I first thought of the Lemon Gingerbread, I knew right away that Kid Three needed to have something comparable, so Paleo & GAPs Lemon Ice Cream was born.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Diabetic Friendly, Paleo, GAPs, Vegan, Nut Free Compatible, Corn Free Compatible
For Nut Free: Omit the sprouted almonds, and use 2.5 cups of a safe milk, and 1/2 a frozen banana (for added texture)
For Strict Paleo & GAPs: Use Organic Raw Ground Vanilla instead of extract (or homemade extract), and omit Organic Lemon Flavor and use extra Organic Lemon Juice to taste.
For Corn Free: Omit lemon flavor and use 1 TBSP lemon juice and zest of your lemon.
1 cup Organic Sprouted Almonds
2/3 cup Organic Maple Sugar
1 TBSP Organic Vanilla Extract
3 TBSP Organic Lemon Juice
2 cups Organic Unsweetened Almond Milk (or Milk of Choice)
1/4 tsp Sea Salt
1/2 tsp Organic Lemon Extract or Flavor
Related post: Chocolate Paleo Ice Cream Recipe
Combine all of your ingredients in your Vitamix or blender, and blend until very smooth. You don’t want any nut chunks floating around. Pour your liquid mix into your ice cream machine, and walk away 🙂
A note about the nuts: Given that a lot of almond milks are more water than almonds, I added in the extra nuts to boost the fat content to yield a creamier texture in the final ice cream. You can experiment with adding other nuts such as cashews, or try adding coconut oil.