Limoncello Gelato
Servings: 4 (1 quart)
Calories: 177kcal
This lemon ice cream pairs beautifully with summer!
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Equipment
- Vitamix or Blendtec (Blendtec Twister canister is a plus)
- ice cream maker
- silicone spatula
- freezer proof container
Ingredients
- 3.5 oz cashew cream 90 gm
- 20 drops lemon essential oil
- 1/2 c real maple syrup
- 3 c crushed ice (or 16 oz water if not using ice)
- 1/4 tsp Himalayan sea salt
- 1/2 tsp xanthan gum
Instructions
MAKE CASHEW CREAM
- Follow the recipe to build the cashew cream.
BLEND INGREDIENTS
- Add the ingredients to the blender in the order listed.
- Blend on high and use the spatula to help process. Be careful NOT to go too close to the blades as it will blend the spatula as well.
- Blend until smooth and creamy. Don't over blend as it will get soft.
- If using a Blendtec Twister canister, blend on speed 1-4 and continue twisting to incorporate mixture. Stop once ice and mixture is well incorporated.
SERVE -OR- FREEZE
- If consistency is okay at this point feel free to enjoy!
- Otherwise, you may add the mixture to an ice cream maker for 15-30 minutes if you would like to firm it up a bit.
- Enjoy immediately or store in the freezer to consume later.
- If removing from freezer later, allow additional time for it to thaw. Leave on the counter for 15 minutes, or microwave for 15-30 seconds and it should be soft enough to scoop. ENJOY!!
Nutrition
Serving: 8oz | Calories: 177kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 65mg | Potassium: 84mg | Fiber: 1g | Sugar: 27g | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
