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Lemon Ice Cream
Light and refreshing, this lemon ice cream requires no cooking and is addictively good! The perfect summer time dessert that will cool you off and leave you wanting more, and more!
4.84
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Course:
Dessert
Cuisine:
American
Prep Time:
15
minutes
minutes
Freeze + Churn Time:
5
hours
hours
Total Time:
5
hours
hours
15
minutes
minutes
Servings:
6
servings
Calories:
392
kcal
Author:
MinShien
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Ingredients
1
cup
heavy cream
2
cups
2% milk
14
oz
condense milk
1/4 cup + 2 tbsp
freshly squeezed lemon juice
1 1/2
tbsp
lemon zest
Instructions
Freeze ice cream bucket at least 24 hours prior.
Combine all the ingredients in a large bowl and mix well. Refrgerate for 30-60 minutes until mixture is cold.
Pour mixture into a 2-quart ice cream maker. Churn according to manufacturer's instructions, or until mixture is smooth and thickened.
Transfer to a container, freeze for 4-5 hours, or overnight.
Serve and enjoy!
Notes
This post was originally published on June 218 and was updated with new photographs to improve user experience on April 2022.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
42
g
|
Protein:
9
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
83
mg
|
Sodium:
136
mg
|
Potassium:
399
mg
|
Fiber:
1
g
|
Sugar:
40
g
|
Vitamin A:
841
IU
|
Vitamin C:
8
mg
|
Calcium:
311
mg
|
Iron:
1
mg
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, or hashtag
#joyousapron
on Instagram!