Limoncello Cheesecake Ice-cream

Ice cream Base

Ingredients:

• 1 + 3/4 cup cashews soaked 15-20mins in boiling water then drained
• 1 can coconut cream
• 1/2 cup maple syrup
• 1/3 cup lemon/lime juice
• 1/4 cup limoncello (one with a higher alcohol content is best so ice cream won’t set too hard in freezer)
• 2 tb lemon/lime zest
• 2 tsp vanilla extract
• pinch salt
• 1/2 tsp xanthin gum (optional, helps maintain a softer texture)

Method:

Blend all ingredients till smooth, then chill in the freezer about 15mins, then churn in ice-cream maker till thick and creamy.

Limoncello Syrup Swirl

Ingredients:

• 1/4 cup lemon/lime juice
• 1/4 cup limoncello
• 1/4 cup maple syrup
• 1 tb lemon/lime zest
• 1 tsp cornflour

Method:

Whisk all ingredients together in a pan, and bring to boil over medium-high heat, Boil about 3-5mins till thickening and syrupy. Cool in fridge or freezer.

Crumble Mixture

Ingredients:

• 1/2 cup crushed almonds
• 2 tb oat flour
• 2 tsp melted coconut oil
• 1 tsp coconut sugar
• 1 tsp cinnamon
• pinch salt

Method:

Mix all ingredients together to form a crumbly paste.

Final Step

When ice-cream base is churned, put into a container and swirl the syrup and crumb mixture through the ice cream. Place in the freezer to set. Enjoy!