Oh Capri, how I love you and your infinite amounts of lemon gelato. I love your windy roads, the steep stone paths down to the sea, a place where the sun sparkles so bright off of the vast royal blue.
My mother, sister, and I traveled to Italy to for my sister’s 25th birthday.. and on that special day, September 8th, we were led by boat around the legendary Italian island of Capri. A unique place confirmed worthy of celebrating our mother daughter bond, and my sister’s birthday, of course.
We adventured in and out of the grottos, our imaginations running wild as our especially kind skipper, who quickly felt like family, told stories of epic historical nature. On land, I never went long without enjoying a lemon gelato… my favorite, simple, classic Italian dessert. …or snack …or breakfast.
I love lemon gelato. It’s refreshing, smooth, creamy, perfectly sweet, tangy… and it is so EASY to make! Making homemade ice cream is so satisfyingly simple, really. I made this using my Cuisart Ice Cream Maker. So major. Highly recommend. Would also make a great gift. Not sponsored, just saying. I’m also one of those people who always has to have a pint of ice cream in her freezer.
The picture above is an example of how I saw lemon gelato served many times in Italy… served in lemon cups! Cut the end off of a lemon and spoon out the inside flesh. I like to cut a tiny sliver off of the bottom as well to help it stand. These cute little lemon cups can be stored in the freezer and used when needed for on-hand, adorable lemon gelato serving.
Learning how QUICK ice cream pulls together [less than 30 minutes, guys (!!!)] has really been a game changer for me. I now make this delightful treat probably more often then I should, and s a v o r , allowing each bite to take me back to blissful moments spent along the coast of Capri.
Homemade Lemon Gelato
Ingredients
- 1 cup cashew milk
- 2 cups coconut cream
- 1 cup cane sugar organic and vegan
- 3/4 cup lemon juice
- lemon zest from 2-3 lemons
- 1 tablespoon arrowroot powder
- pinch salt pink himalayan
Instructions
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Add all ingredients except lemon juice to a saucepan and heat over medium-low until the sugar is fully dissolved.
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Let cool.
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Add lemon juice. Whisk to combine.
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Add the mixture to the ice cream maker*, press on, and let the machine do it's thing. My model makes the ice cream in less than 30 minutes!
*If you don't have an ice cream maker, you could do one of two things:
1. Pour the mixture into ice molds and place in the freezer. Once frozen, place in the blender and blend until creamy.
2. Pour mixture into an air tight container. Place in the freezer and every 20 minutes mix or scrape until completely frozen.
