Who says vegan ice cream is just for dessert? Not us! While we love a good dessert recipe, we are always trying to find delicious and creative ways to incorporate our ice cream into savory dishes. We created this vegan Lemon Vinaigrette with our Madagascan Vanilla Bean ice cream to enjoy during this warm summer season.
Making your own salad dressing is quite simple and a great way to know exactly what ingredients are being used. Store bought dressing just doesn’t compare to homemade!
This recipe is great when you only have a few spoonfuls of Coconut Bliss left and aren’t sure what to do with it! You can reach into the freezer for some Coconut Bliss and add few staple kitchen ingredients. It takes minutes to whisk together this sweet and creamy vinaigrette.
It’s the perfect pairing for green salads, roasted veggies, and can even be used as a dipping sauce. We love taking some roasted vegetables and tossing them in this velvety sauce. We also use it as a dipping sauce for spring rolls! You can serve this dish warm or cold depending on your preference. This vegan dressing is wonderful for those days when it’s too hot to cook. It’s a fast and simple way to add a burst of flavor to your dishes.
For more inspiration on ways to use our vinaigrette head over to Simple Vegan Blog for her oven roasted veggies recipe.
You can also check out Two Peas and their Pod for an Easy Quinoa Salad and substitute the dressing for our vinaigrette.
- 3 Tbsp Coconut Bliss Madagascan Vanilla Bean ice cream (scoop from pint and thaw when ready to use)
- 1/2 tsp grated lemon zest
- 3 tsp fresh lemon juice
- 2 tsp extra-virgin olive oil
- 2 tsp finely chopped shallot
- 1/8 tsp freshly ground black pepper
- 1/8 tsp salt
- Whisk all ingredients until smooth. Serve over roasted potatoes & veggies or fresh salad greens.