Lemon Yogurt Ice Cream

Lemon to C4!
Lemon puts Penguin in check.

Sometimes life will give you lemons, but just like in chess, making the best next move possible can turn the tide in an instant. While today we may not be turning any major tides, we will certainly be making waves in the kitchen with this Lemon Yogurt Ice Cream delight!

I've always enjoyed contrasts in texture, sweet & sour, salty & sweet, or cool & warm. I also make cashew coconut yogurt often, so one day it dawned on me that a homemade lemon yogurt would be a winning combination. The lemon offers refreshing pucker power, but ends with a sweet and creamy finish. Serve with fresh raspberries for a delicious dessert that pairs well with analogue board games.

Lemon Yogurt Ice Cream

Make the yogurt – Add the cashews, water, coconut and probiotic powder to a high speed blender. Blend on high until smooth, 1-2 minutes. Pour into a glass container and place in a warm place overnight. I place mine in the oven with the light on. Check for tang after 12 hours, but up to 24 hours is OK.

Make the ice cream – Add the yogurt, sugar, lemon juice, lemon zest, vodka, sea salt to a high speed blender. In a small saucepan, melt the coconut oil and cacao butter. Add the the blender and blend on high until smooth, 1-2 minutes. Pour into a bowl, cover and chill overnight.

Transfer to an ice cream maker and process according to the manufacturers instructions until thick. Transfer to a quart storage container and freeze until solid overnight.

makes one quart


  • ½ cup raw cashews
  • ¾ cup water
  • 1 13.5 oz can of coconut milk
  • ¼ tsp probiotic powder


  • yogurt, from above recipe
  • 1 cup organic cane sugar
  • ⅓ cup of freshly squeezed lemon juice
  • the zest from 2 lemons
  • 3 tbsp vodka
  • ½ tsp sea salt
  • ¼ cup refined coconut oil
  • ¼ cup cacao butter, grated