Colombian Coconut Lemonade

🧂 Ingredients

• 400 ml coconut cream

  (try to pick one with a strong coconut flavour (*see note))
• 350 g silken tofu
• 90 g maple syrup
• 1 tbsp vanilla extract
• 1.5 litres still water

  (hot)
• 350 g agave nectar

  (**see note)
• 6 lemons

  (juiced (approx 270ml))

Instructions

• 1 Blend the ice cream ingredients in a blender for 1-2 minutes, until smooth and
  combined.
• 2 Transfer the mix to your ice cream maker and churn according to the instructions
  (ours takes around 40 minutes).
• 3 When the ice cream has finished churning, transfer it to a freezer-proof
  container. Gently lay some cling film over the top (touching the ice cream but
  not pressed in), put the lid on and pop it in the freezer to harden up for
  around 4 hours.
• 4 Consume within 10 days for the best texture and flavour.
• 5 Defrost the ice cream at room temperature for around 15 minutes before serving
  and use an ice cream scoop [https://geni.us/avvicecreamscoop] which has been
  stood in hot water to ease scooping.
• 6 Stir the agave into the hot water until fully dissolved (***see note).
• 7 Add the lemon juice and leave to stand at room temperature for 30 minutes before
  transferring to the fridge to chill ready for serving.
• 8 Serve piled high with scoops of deliciously creamy coconut ice cream and a
  little sprinkling of lemon zest.

Nutrition Info