1.   About one hour before making the ice cream, make a full batch of my Sugar Free Coconut Sweetened Condensed Milk. Refrigerate to chill for about 30 minutes. Also, put your ice cream storage container into the freezer until needed

2.   Prepare a batch of my Sugar Free Blueberry Syrup. Set aside

3.   Shake the cans of full fat coconut cream and pour into a mixing bowl or stand mixer bowl. Whip at high speed to a light fluffy stage. Add the vanilla and continue whipping. Add the coconut sweetened condensed milk and the sunflower lecithin and whip to combine. Add the lemon zest and the lemon juice. OPTIONAL – add lemon extract for extra flavour. Continue whipping for a couple of minutes

4.   Prepare your ice cream maker by following the machine’s specific instructions to pre chill the ice cream tub. When the tub is chilled, start the blade churning and pour the ice cream base into your pre chilled ice cream maker tub. Set to maximum hardness, if setting is available

5.   When the ice cream has completed churning, you can scoop all of it into a pre chilled container and serve as lemon gelato

6.   For the blueberry ripple version, add about half of the ice cream to a freezer safe ice cream tub. Drizzle half of the blueberry syrup over the ice cream. Layer the rest of the lemon ice cream on top. Drizzle the remaining blueberry syrup on top. Using a spatula or knife, immersed all the way to the bottom of the container, swirl the ice cream to make ripples of blueberry throughout. Do not over blend. Cover the container with lid or cling wrap and place into the freezer until the ice cream has firmed up and is at your desired hardness

7.   Scoop and serve with extra blueberries. Enjoy!