So, I've been eyeing this new ice cream flavor at Trader Joe's called Lemon Triple Gingersnap Ice Cream and decided why not make a nondairy version. I used the Lemon Ice Cream recipe from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love (I used Meyer lemons), and at the end mixed in grated lemon peel and crushed gingersnap cookies. OMG -- heaven. Just heaven.
Here's the recipe if you want to try.
Lemon Gingersnap Ice Cream
1 (14-ounce) can full-fat coconut milk
1 cup nondairy milk
3/4 cup granulated sugar or agave syrup
6 tablespoons freshly squeezed lemon juice (about 3 lemons)
Grated peel from 2 lemons
2/3 cup crushed gingersnap cookies (about 10)
Place the coconut milk, nondairy milk, and sugar in a medium bowl and whisk until well combined. Cover and chill in the refrigerator for at least 2 hours. Whisk in the lemon juice and freeze in an ice cream maker according to the manufacturer’s directions. When the ice cream is firm, add the grated lemon peel and crushed cookies. Process another minute, or until they are distributed through the ice cream.
Makes about 1 quart
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