I’ve had this recipe bookmarked for a while and just got around to making it today. It’s simple, delicious, refreshing and I don’t feel any guilt whatsoever indulging in it! 🙂 The perfect summer treat. I love that its non-dairy, not overly sweet, has good-for-you saturated fats and the ingredients are not hard to find at your grocery store. 🙂
If you like citrus and ice cream, I think you’ll be a fan. I’ll believe next time I might try orange or lime next time for a twist…or maybe pineapple juice with some fresh pineapple bits. Or strawberry puree! The options are endless and I love experimenting. 🙂
Coconut Milk Lemon Sherbet
1 quart (4 cups) coconut milk (basically 2 cans)
2-4 large lemons, enough to get 1/2 cup fresh juice
1/2 cup granulated sugar (I’m sure you could sub in stevia or xylitol)
Make sure the freezer insert of your ice cream maker is frozen. If not, put it in the freezer and make this recipe another day.
Pour the coconut milk into a medium-sized bowl (ideally, one with a spout). Zest the lemons using a microplane or finely chop the zest. Set aside in a small bowl.
Juice the lemons so you have 1/2 cup of lemon juice. Discard any stray seeds. Add the lemon juice to the coconut milk. Stir in the sugar. Refrigerate the coconut milk mixture for 15 minutes, or until the mixture is cold and sugar has dissolved.
Pour the cold mixture into the frozen bowl of your ice cream maker and process for 20 minutes, or according to the manufacturer’s directions. Add the lemon zest and continue to process for another 10 minutes.
What if I don’t have an ice cream maker?
Pour the coconut milk mixture into a lidded container. Place it in the freezer. Every 45 minutes, remove and stir vigorously until desired texture is achieved – about 3 hours. You can store in an airtight container in the freezer for 2 weeks. After being frozen overnight, be sure to take the sherbet out about 20 minutes before scooping.
Enjoy! Try not to eat the whole freezer full in one day. 😉