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Creamy Lemon Ice Cream

Briana Thomas
  • minutes
  • Serves 5 to 6

INGREDIENTS

2 1/2 cups

unsweetened almond milk (or carton coconut milk for a nut free option)

3/4 cup

heavy whipping cream

1/2 cup

fresh-squeezed lemon juice

2

eggs

3/8 tsp

salt

1/4 tsp

fresh lemon zest

1 tsp

glucomannan

1 tbsp

salted butter

1 tbsp

vegetable glycerin (optional but highly recommended)*

1 tsp

vanilla extract

1/4 tsp

THM Pure Stevia Extract Powder

3

drops yellow food coloring (optional)