About
Coconut Milk Ice Cream
Yields approx 2 pints / 1 quart
"This ice cream is exactly what you’d hope it to be - it’s all the flavour of a poppy seed muffin in the form of ice cream! It's dairy-free, vegan, paleo-friendly and free from refined sugars."
*variation: swap poppy seeds for chia seeds to add a superfood boost to this ice cream
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dean -. favorited Lemon Poppy Seed Muffin Ice Cream
19 Apr 01:48
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Anna S. favorited Lemon Poppy Seed Muffin Ice Cream
01 Apr 12:17
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Katy favorited Lemon Poppy Seed Muffin Ice Cream
23 Mar 23:45
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KelliDroze added Lemon Poppy Seed Muffin Ice Cream to Sweet
21 Mar 02:44
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Suzi T. favorited Lemon Poppy Seed Muffin Ice Cream
09 Mar 21:32
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Kelsey G. favorited Lemon Poppy Seed Muffin Ice Cream
09 Mar 17:17
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ale_corason favorited Lemon Poppy Seed Muffin Ice Cream
09 Mar 07:09
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Aimee R. published her project Lemon Poppy Seed Muffin Ice Cream
11 Feb 20:36
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Step 1
Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
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Step 2
Pour the rest of the coconut milk into a blender with the lemon zest and juice and the maple syrup. Blend until smooth then pour into a saucepan.
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Step 3
Bring the mixture to a boil and immediately stir in the arrowroot mixture and the turmeric, for a boost of yellow colouring. Lower the heat and stir for a couple of minutes until thickened. Remove from the heat and stir in the vanilla and alcohol.
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Step 4
Chill in the fridge until cold, then churn. During churning, add the poppy seeds.
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Step 5
When the ice cream has churned, transfer the mixture to a freezer-safe container and freeze for at least 3 hours or overnight.
