• Karlin McLaughin

Lemon Raspberry Nice Cream

When life gives you lemons… Make Lemon Raspberry Nice Cream!


I am not quite ready for summer to end so I whipped up this new lemon-rich “nice cream” that is so refreshing with just enough tartness and sweetness to satisfy your palette and make it feel like Summer all over again!


Did you know adding lemon juice to your foods keeps them from oxidizing (going bad)? It can even do the same inside your body. Lemons contain the popular antioxidant vitamin C, which can help slow down the oxidant process responsible for causing aging, memory loss, wrinkles, illness, and organ failure.


Ingredients:


  • 5 lemons

  • ½ can unsweetened coconut milk (stirred well)

  • ½ cup nut milk (or non-dairy milk of choice)

  • 1 tablespoon maple syrup

  • ¼ cup raspberries (frozen or fresh)

Slice each lemon in half. Squeeze out as much lemon juice as possible using a juicer (or by hand) and pour lemon juice into a blender. Scrape out the remaining pulp from the lemons and put the lemon shells in the freezer to harden. Add remaining ingredients in blender and blend until a smooth, creamy mixture.

Pour mixture into a freezer-safe container and allow to freeze for approximately 2-3 hours (or overnight). Once frozen, remove from freezer and allow to thaw for about 5-10 minutes or until you are able to scoop into a blender. Blend so that it becomes a thick, scoop-able mixture and scoop into frozen lemon shells.

Serve and enjoy!