Vegan Lemonade Ice Cream
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
Vegan lemon ice cream with a healthy dose of magnesium and shaves of fresh lemon zest.
  • 1 cup raw whole cashews
  • 1 cup water
  • 2 tablespoons Lemon Natural Calm
  • 2 tablespoons honey or coconut nectar (to keep vegan)
  • 2 tablespoon lemon juice
  • Zest from one lemon (approximately 1 tablespoon)
  1. Add the cashews, water and Natural Calm to the jug of your high powered blender. If you do not have a high powered blender, it's best to soak the cashews before using them in this recipe. To soak, add cashews to a bowl and cover with water. Allow to sit in the water for 12 hours before draining, rinsing and using in this recipe.
  2. Blend mixture until smooth, about 2 minutes. Add honey, then lemon juice and continue running for 20 more seconds, until everything is mixed.
  3. Drop in lemon zest, whiz lightly.
  4. Ice cream maker version: transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to its directions.
  5. Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping.
Candida - make this recipe candida-friendly by replacing the honey/coconut nectar with an equal amount of ground xylitol (grind in a coffee grinder) or ¼ teaspoon stevia.
Natural Calm - if you do not have natural calm, you could use 2 tablespoons of any type of super food powder: lucuma, maca, camu camu, or omit completely. If you do so, you may have to add more lemon zest and juice to pump up the flavor in the ice cream.
Recipe by Healthful Pursuit at