Oranges and Lemons Ice Cream

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I can feel that AIP ice cream season is upon us again. I know for some of you, ice cream is an all-round event but here in Vancouver, spring started out as cold and miserable so honestly it was the last thing I wanted to eat.

As I was thinking up a name for this recipe, I was reminded of the English nursery rhyme which is believed to have been named after a square dance of the same name that dates back to the mid 17th century. I got totally lost in this site, which you may find interesting as well. A lot of the old nursery rhymes are pretty gruesome, this one included, so goodness knows what the children thought at that time.

I think you’re going to like this AIP and dairy-free edible version though, which is satisfyingly creamy with a whole lot of tang. Using the entire flesh of the fruits means there’s no juicing involved, there’ll be less waste, you’re getting some fibre, AND a more intensely flavored ice cream. Enjoy!

5.0 from 1 reviews
Oranges and Lemons Ice Cream
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Instructions
  1. Place a freeze-proof container into the freezer.
  2. Start by zesting all the fruits, putting it into a small bowl and then into the fridge. Peel and chop the fruits, discarding the pith and any pips. Do this over a large plate so you can capture the juice. Put the remaining flesh into a blender, together with the rest of the ingredients, except for the zest. Blend until smooth. Put the mixture into the fridge for at least 2 hours to chill thoroughly.
  3. Pour the mixture into your ice cream machine along with the zest. Churn according to manufacturer's instructions. Serve immediately or transfer to our chilled container and freeze until needed.
Notes
If you can't find a Meyer lemon, substitute for another tangelo instead.
If you can't find orange blossom water, omit this.

 

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

7 comments

  • […] You’ll enjoy the ice cream though!  😆  Find the recipe over at Autoimmune Wellness. […]

    • Beth says

      Does anyone know a substitute for the Coconut milk or coconut fat? I have really wanted to try certain recipes but it seems that I am sensitive to coconut. I may eventually try adding it back in but for right now I am staying clear of anything coconut. A bummer on the AIP.

  • Christine says

    Hi Kate.
    This has induced me to purchase an ice cream machine! Was wondering, though, what do you use for your freeze proof container?
    Best wishes,
    Christine

  • Deb says

    Great ice cream!!! It’s such a refreshing flavor! Thank you!

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