Method (lemon curd)

1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
2. Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest (if using), vegan condensed milk and a pinch of turmeric or tiny drop of yellow food gel into a medium sized saucepan.
3. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
4. Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
5. You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken. 

Method (ice-cream)

1. Once the lemon curd is cool, transfer into a piping bag, pipe the curd into ice-cream moulds (refer to video for example). Set aside.
2. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
3. Add the soaked then drained cashews into a blender along with the coconut cream, vanilla and dairy-free milk. Blend this until smooth and creamy.
4. Equally pour the ice-cream mixture into the ice-cream moulds, on-top of the lemon curd. Tap the mould to remove any air bubbles. Add in the ice-cream sticks.
5. Place the ice-creams in the freezer and allow to set, appropriately 8 hours or preferably overnight.

Method (chocolate)

1. Break up the dairy-free white chocolate into a heat-proof bowl, place the bowl over a saucepan filled 3/4 with water and place on the hob over medium heat to melt the chocolate (this is called a bain-marie. You can microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn’t burn. Stir in a tiny drop of yellow food gel (not a liquid food colour as this will split the chocolate). I’ve linked the gel i recommend here. 
2. Pour the melted chocolate into a glass or jar, large / deep enough to dunk the ice-creams.
3. While the ice-creams are frozen, un-mould and dunk them into the chocolate, allowing any excess to drip off. 
4. Once coated, lay flat on a baking tray or chopping board lined with baking paper. 
5. Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
6. Optional: Serve with a mint leaf on top to resemble a lemon.
7. Store in the freezer and tuck in!