By Maggie Baird
Try this refreshing treat for cooling down on a hot day!
This recipe is gluten-free.
YIELDS: 4 servings
COOK TIME: 10 mins + plus 24 hours to freeze
PREP TIME: 5 min
Ingredients:➔ 2 tbsp lemon zest➔ 4 tbsp sugar➔ 1/3 cup lemon juice (try it with at least ½ cup); works with regularor Meyer lemons➔ 1 cup Cocojune plain yogurt (This is a thick, rich coconut yogurt. If you can’t use Cocojune, then try to use a thick, coconut-based Greek-style yogurt. It won’t work with a regular yogurt.)➔ 1/2 cup sweetened condensed coconut milk
Instructions:1. Combine lemon zest with granulated sugar and crush to combine well.2. Add the lemon juice to the sugar and zest mixture to dissolve the sugar.3. In a blender (you can also use a stick blender or mix vigorously by hand) combine the yogurt, sweetened condensed coconut milk until well blended. Add the zest, sugar and lemon juice mixture andblend well.4. Pour the blended mixture into the ninja creami container and freeze for at least 24 hours.5. Blend on the ice cream setting on the Ninja Creami machineuntil smooth. (Alternately, you can chill the mixture and then use the chilledcontainer from an electric ice cream maker.)
