Dairy-Free Lemon Poppyseed Ice Cream with Grain-free Shortbread
Summer is finally here and I am feeling the heat! You know what that means — light, fresh and fruity flavors are popping up in recipes around the blogosphere and in magazines like crazy!
I was delighted when the creative and trendy ladies of EDGE Marketing and Design approached me a couple months ago to come up with a “summery recipe” to be featured in their upcoming issue of their magazine. These women are not only spunky, stylish and creative, but they are beyond talented and know how to run a cutting-edge marketing business. They say “yep, we’re small. but we like to make a big difference.” Nicely stated!
I immediately started brainstorming a unique summer treat that would be worthy of making their fashionable publication. I knew I had to stick to my roots and feature a rockin’ gluten free recipe that wasn’t complicated or require strange ingredients.
Bam, it hit me. How about create a dairy-free ice cream recipe that plays off the flavors of the popular lemon poppyseed muffin? Unique yet approachable and oh-so-refreshing, this vegan ice cream will satisfy your sweet tooth but not weigh you down.
It’s free of refined sugars, gluten, dairy, eggs, nuts and soy. Eliminate the optional vodka (though it produces a more creamy end result), and you have a grain-free Paleo treat…and isn’t Paleo all food rage these days?
I also adapted my pie-crust to create a quick grain-free, dairy-free almond shortbread. Simple, easy and delicious. What’s not to like about ice cream and cookies? Dig in and enjoy the flavors of summer!
Dairy-Free Lemon Poppyseed Ice Cream
Gluten-free, Grain-free option, Vegan, Dairy-free, Nut-free, Soy-free, Quick
1 can of full-fat coconut milk
1/4 cup freshly squeezed lemon juice (I used two medium lemons)
1/4 cup agave or your favorite neutral flavored liquid sweetener (honey or coconut nectar)
1 Tbsp gluten free vodka*, optional
pinch of stevia to taste or 1 more Tbsp of sweetener
zest from one lemon
1 Tbsp poppy seeds
lemon zest for serving
Grain-free Almond Shortbread cookies (recipe below), for serving
1. Combine all ingredients in a medium bowl and whisk well until combine.
2. Let chill for 30 minutes to an hour.
3. Pour into your ice cream maker per your maker’s instructions. (I used a Cuisinart 1 1/2 quart ice cream maker and it took about 20 minutes to freeze down).
4. Serve immediately for a soft-serve version or pour into a freezer-safe container and let freeze until hardened. Scoop and enjoy!
Yields 4 cups
*This recipe was tested with Smironoff vodka, but Chopin and Blue Ice Vodka (make sure you buy the blue bottle as it’s potato based) can be used. The vodka allows for a creamier ice cream consistency but feel free to omit if desired.
Grain-Free Almond Shortbread Cookies
Gluten-free, Grain-free, Dairy-free option, Egg-free, Vegan, Quick
2 cups almond flour (I buy mine from nuts.com)
2-3 Tbsp coconut palm sugar or other granulated sweetener
1/8th tsp sea salt
1/4 cup + 2 Tbsp butter, ghee, coconut oil or Earth Balance softened (use oil or Earth Balance for vegan and dairy-free)
2 Tbsp honey or agave (use agave for vegan)
1/2 tsp pure vanilla extract
1/4 tsp almond extract
optional add-in: 1 tsp poppyseeds
1. Preheat your oven to 350F. Line a baking sheet with a silpat mat or parchment paper and set side.
2. In a small bowl, combine dry ingredients until combined. Add wet ingredients and stir until a thick dough forms.
3. Refrigerate dough for 20-30 minutes until chilled.
4. Line your counter with parchment paper and place ball of dough. Roll out to 1/2 inch thickness and cut into rectangles (or roll into a log and cut into slices).
5. Transfer carefully using a spatula to baking sheet and bake cookies for 8-10 minutes. Remove cookies from oven and let cool completely before moving as they are fragile when warm. Enjoy!
Yields 15-16 cookies