Lemon ice cream
The source of vitamin C and antioxidants, this lemon ice cream supports the immune system and improves digestion. The refreshing taste of lemon makes it the perfect dessert for hot days.
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | ? |
| DASH | ? |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | ? |
Kitchen: Italian
Inventory: Blender
Difficulty: simple
556
Servings: 4 (1 serving ≈ 113 gram)
Digestion time: 3 hour
Mix the prepared lemon cream (300 g) with pieces of lemon without skin and seeds (150 g).
The lemon cream recipe is attached below
Blend the mixture in a blender until smooth.
Pass the mixture through a sieve to remove the membranes and fibers of the lemon.
Pour into a container and place in the freezer.
Every 2 hours, stir the mixture with a spoon or blend with an immersion blender to prevent ice crystallization.
Serve the ice cream in a lemon peel for an impressive presentation.
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