Tart and Creamy Limon Cello Ice Cream – Paleo Ice Cream

Summer is nearing the end (insert sad face here) but there is still time to create some delicious lemon treats before the leaves start falling. Recently I went to friend’s limon cello party and I was amazed to learn that all you have to do to make this Italian drink is suspend some lemons over a jar of vodka, seal, and set in a dark corner for a month. Inspired by that bitter sweet taste, I created an ice cream recipe to go with it. To learn how to make the best limon cello, click here. To make some limon cello ice cream, see below.

Limon Cello Ice Cream

2 whole lemons, boiled- save water

1 13.5 can of coconut milk chilled

1/3 cup honey room temperature

2 tablespoon vodka or lemon rum

Boil the lemons for about 1 & 1/2 hours, or until very soft. Remove from pot to cool, take out seeds. Place lemons, vodka, and 1/4 cup of lemon water (from the boil) in a blender or food processor and grind until smooth and thick consistency or until you can pour (not scoop) the mixture out of the blender. You may need to add a little more water depending on how juicy the lemons are. In a separate bowl add to the lemon puree the honey and coconut milk. Combine with a whisk or hand mixer for 3-5 minutes. Pour into ice cream maker and blend for 20-30 minutes. Grab a glass of limon cello, a spoon and enjoy! Makes about a quart.

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