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Simple No-Churn Lemon Balm Ice Cream [Vegan]

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Making this lemon balm ice cream version of "nice cream" is really the easiest thing in the world. Lemon balm has such a nice flavor already, although it’s not as intense as its cousin mint. That’s why I love to add some additional lemon to the recipe, to bump up the lemon flavor. There is no sweetener included in this recipe, as the frozen bananas are usually already very sweet on their own. It’s really quick, easy and fuss-free to make this Lemon Balm Ice Cream. Also, it doesn’t heat up your kitchen!

Simple No-Churn Lemon Balm Ice Cream [Vegan]

This Recipe is :



  • 1 large frozen banana
  • 1 handful lemon balm leaves
  • 1/2 lemon (juice)
  • 1 splash rice milk
  • 1 tablespoon oats (optional)


  1. Use a food processor or blender and pulse the lemon balm leaves a few times, together with the lemon juice. If you want to make it more of a breakfast, add in the oats too.
  2. Add the frozen banana and just as much liquid as your blender or food processor needs, so the mixture turns creamy.
  3. Don’t over-blend, or your ice cream will turn into a smoothie – it’s still delicious, but probably not what you are going for!





Kat Kothgasser is a healthy food and natural lifestyle blogger at Curls n Chard. Her mission is to show that a healthy lifestyle is fun and does not mean that you have to deprive yourself. You will find lots of breakfast ideas, sweets and also a few healthy, colorful savory meals on her blog. Apart from creating recipes herself, she also loves to review cookbooks and has a soft spot for natural beauty.



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