This week we’re manifesting the warmer weather with this zesty lemon slice (This is the sort of dessert that disappears from the freezer before anyone admits they ate it 🤭)
Ingredients (serves 4):
Base
- 3 Fodbods Lemon Coconut bars, finely crumbled (or blitzed)
- 1 tbsp melted coconut oil
Ice Cream Layer
- 200 ml cream*
- 100 ml plain greek yoghurt*
- 2 tbsp pure maple syrup
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp shredded coconut
Topping
- Extra shredded coconut, toasted (optional)
- Extra lemon zest (optional)
- Lactose free / plant based, if required
Method:
- Line a small round cake tin with baking paper, making sure it overhangs the edges.
- Blitz the Lemon Coconut bars with coconut oil until they’re crumbled, then press firmly into the base of the tin with the back of a spoon.
- In a bowl whisk cream, yoghurt, maple syrup, lemon zest and lemon juice until lightly thickened (you can use a whisk or a stand mixer).*
- Stir through the shredded coconut.
- Pour the mixture over the base and smooth the top.
- Freeze for 4 hours or until firm.
- Slice and sprinkle with toasted coconut and lemon zest before serving. ❄️ This should be treated like an ice-cream and eaten immediately or placed back in the freezer if there’s leftovers.
*📌 A simple test is to dip a spoon in the sauce, lift it out, and run a finger down the back of the spoon. If the line stays visible instead of instantly filling back in, you’ve hit the sweet spot!