Vegan Lemon-Infused Olive Oil Ice Cream
Lemon and olive oil make a classic combination in the Mediterranean, and can make a surprisingly delicious ice cream as well.
Serves: 8Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy
- 12 oz. extra-firm tofu
- ½ cup extra-virgin olive oil
- ½ cup coconut milk
- 2 tsp. lemon zest
- ⅛ tsp. salt
- ¼ cup maple syrup
- Blend all ingredients in a blender until smooth. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.