Lemon Ice Cream
A bright, creamy lemon ice cream that's surprisingly simple to make at home. With just a handful of ingredients and no special machine required, this refreshing dessert is perfect for warm days.
- Total time
- 375 min
- Servings
- 8
- Calories
- 350
- Protein
- 5g
Ingredients
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 2 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- 1
In a large bowl, combine the 2 cups heavy cream, 14 oz sweetened condensed milk, 2 tbsp lemon zest, 1/2 cup lemon juice, and 1 tsp vanilla extract. Whisk until the mixture is smooth and slightly thickened, about 2 minutes.
- 2
Pour the mixture into a 9x5 inch loaf pan. Cover with plastic wrap and freeze for at least 6 hours, or until firm throughout.
- 3
Once frozen, scoop the ice cream into bowls. If too hard, let it sit at room temperature for 5 minutes before scooping. Serve immediately.
- 4
For a softer texture, stir the mixture every hour for the first 3 hours of freezing, then let it freeze completely.
- 5
Garnish with extra lemon zest or a few mint leaves if you like, though it's delicious plain.
Tools you’ll need
- Large bowl
- Whisk
- 9x5 inch loaf pan
- Plastic wrap
- Ice cream scoop
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