Lemon Ice Cream

You scream, I scream, we all scream for lemon ice cream!  Lemons are so darn refreshing.  In the morning, just a slice floating about in your hot water assists in detoxifying your digestive track, and a squeeze or two over salad with olive oil and sea salt, turns an ordinary bed of greens into a healthy citrus dressing that outshines those store-bought bottles of goop any day.  Lemons have it all - they fight infection, keep your immune system revved up and are high in vitamins and antiviral properties.

So, if lemons are this great, lemon ice cream would make the perfect after lunch or dinner treat to freshen up the taste buds and get you feeling like summer is right around the corner.  I love this recipe because it's easy and can be savored year-round.

Ingredients:

1¾ cups full-fat coconut milk
Zest of 1 lemon
¼ cup fresh lemon juice
⅔ cup maple syrup

Directions:

Zest 1 lemon and set the zest aside.  Then juice your lemon using a citrus juicer .  Blend coconut milk, lemon juice and maple syrup together in high-speed blender until very smooth.  Freeze the mixture in a shallow Rubbermaid container or deep pan for several hours to solidify (no ice cream maker needed if you don't have one).  Take out and scoop, add zest of lemon on top for garnish and enjoy!

Ahhh! Lemonony Goodness!