OK, OK. I know I’m slightly over doing it with the ice cream content now, but you guys are not going to blame me once you’ve tried these lemon and white chocolate ones! I might be a little biased because 1. I made them and 2. I’m obsessed with anything and everything lemon flavoured.
The great thing about these ice cream recipes is that I’ve kept the ice cream base the same, so you can easily switch up the flavours each time, or even create a batch of mix and match ones! Like I mentioned, I think the lemon variety is definitely the winner for me so far! Each ice cream is coated in a layer of home made lemon curd before being dipped into a crisp casing of white chocolate. This creates the perfect contrast of delicately sweet and vibrant tangy flavours.
These are actually fairly quick and simple to make and the ice cream doesn’t require any churning, which can be a bit of a faff. However, they will require a little bit of patience and extra time whilst the different components set in the freezer. Tip: You can prep the ice cream layer the night before to minimise time waiting for this during the day.
Why you should make these..
- They’re delicious- obviously!
- Dairy & gluten free + can also be vegan if you use agave instead of honey!
- Something fun to make at home with friends and family
- Means you have a constant supply of ice creams in the fridge- what’s not to like about that?!
What you’ll need..
- Cashews
- Sweetener of choice
- Coconut milk
- White Chocolate
- Coconut oil
- Lemons
- + a few little extra kitchen cupboard staples
Lemon & White Chocolate Magnums
Ingredients
Ice cream
- 1/2 cup cashews
- 100 ml canned coconut milk
- 30 ml oat/almond/coconut milk
- 2-3 tbsp honey/agave
- Dash vanilla extract or power optional
Lemon Curd
- 1 1/2 lemons- juiced
- 3 tbsp honey/agave
- 1 tsp coconut cream
- 1 1/2 tsp corn flour
- Dash non dairy milk
- 1 lemon-zested
Chocolate
- 65 g dairy free white chocolate
- 11/2 tbsp coconut oil
Instructions
- To make the ice cream, blend the cashews, sweetener and milks together until smooth and creamy.
- Pour the mixture into your ice cream moulds, pop in the lolly sticks and leave these in the freezer to set for 4 hours, or overnight.
- Meanwhile, gently heat the lemon juice and sweetener together in a saucepan. Add in a dash of milk, the lemon zest and coconut cream, then stir to combine. Whisk in the cornflour thouroughly to insure there are no lumps. Continue whisking whilst the mixture thickens, then remove from the heat and set aside to cool.
- Dip each of your ice creams into the lemon curd and carefully lay these onto a parchment lined tray. Pop them back into the freezer for a further 1 hour to chill the lemon layer.
- Melt the chocolate and coconut oil together, then coat each of the ice creams, allowing any eccess to drip off (the chocolate should set pretty quickly) and place these back onto the tray and into the freezer for an extra 20 minutes.
