Ash-Lemon Ice Cream
- 30m Prep Time
- 5m Cook Time
- 35m Ready In
A tangy and refreshing vegan ice cream with a striking ash-like color from activated charcoal. Made with coconut milk, dates, and cashews for a creamy texture.
Ingredients
- 59.1 ml pitted Medjool dates soaked in water for 30 minutes
- 59.1 ml raw cashews soaked in water for 30 minutes
- 1 can full-fat coconut milk
- 14.8 ml coconut oil
- 1.23 ml food-grade activated charcoal
- 44.4 ml lemon juice
- sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.5 mg
- Iron: 6.95 mg
- Magnesium: 230 mg
- Phosphorus: 497 mg
- Potassium: 1331 mg
- Zinc: 4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can full-fat coconut milk
- 14.8 ml coconut oil
- 1.23 ml food-grade activated charcoal
- 44.4 ml lemon juice
- sea salt
Prepare
- 59.1 ml pitted Medjool dates, soaked in water for 30 minutes
- 59.1 ml raw cashews, soaked in water for 30 minutes
Let's Cook
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Step 1.
Freeze the bowl of an ice-cream maker for at least 24 hours before using.
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Step 2.
Soak the pitted Medjool dates and raw cashews in separate bowls of water for 30 minutes. After soaking, rinse and drain them.
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Step 3.
In a blender, combine the soaked and drained dates, cashews, full-fat coconut milk, coconut oil, food-grade activated charcoal, lemon juice, and a pinch of sea salt. Blend on high for 1 minute until smooth and creamy, scraping down the sides of the blender as needed.
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Step 4.
Pour the blended mixture into a small saucepan and bring to a simmer over low heat. Simmer for 5 minutes, then turn off the heat and let the mixture cool slightly. Strain through a fine-mesh sieve into a lidded container and refrigerate for a few hours until completely cool before churning.
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Step 5.
Once the mixture is fully chilled, churn it in the ice-cream maker according to the manufacturer's instructions until it resembles soft serve. Transfer the churned ice cream to an airtight container, press a sheet of parchment paper directly onto the surface, and freeze for at least 1 hour before serving.