Is there any better than ice cream on a hot summer’s day?! This one is particularly refreshing after a long day in the garden. The lemon verbena adds a straight-from-the-garden tangy kind of sweetness, whilst the coconut does it’s best to add a light creaminess. If you need a quietly special, but not-too-rich ice cream, particularly one for a supporting dessert role, this is it.
Lemon Verbena Ice Cream
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Ingredients
- 2 x 400ml cans coconut cream
- ¾ cup raw sugar (or coconut sugar)
- 8 sprigs fresh lemon verbena
- 1.5 tsp pure vanilla extract
Instructions
- Combine coconut milk, lemon verbena sprigs and raw sugar in a small saucepan over medium heat and whisk until the sugar has dissolved – about 5 minutes
- Remove from heat
- Remove lemon verbena sprigs and whisk in vanilla. Transfer to a bowl and let cool completely in the fridge – at least 6-8 hours
- Transfer mixture to ice cream maker and churn for 15 mins or until frozen. Once done, either eat immediately or transfer to a freezer-safe container and store in the freezer for up to 1 month
