Here is my Meyer lemon ice cream recipe. I could have made sorbet or even granita but I went with ice cream and it may be my most favorite ice cream I have made to date. And I have made a lot of ice cream – 24 flavors to be exact!
2 cans organic coconut milk
The zest and juice of 2 Meyer lemons *
3/4 cup vegan cane sugar
1 teaspoon vanilla extract
*One nice sized lemon will yield about 1 tablespoon of zest and 1/4 cup juice. Since lemons vary in size, really you can just use what you get. The ice cream will be delightful no matter what!
Zest the lemons first. Then, squeeze the juice.
Add everything to a bowl and whisk together. Refrigerate for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. Place into a freezer safe container and freeze. Enjoy!