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Creamy Lemon Ice Cream

A refreshing and creamy dessert with a burst of citrus that is perfect for family gatherings.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • Zest of 2 lemons zest of 2 lemons
  • 1 teaspoon vanilla extract
  • Pinch salt

Method
 

Preparation
  1. Gather all your ingredients. Freshly squeeze your lemons and measure out the zest.
  2. In a mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form, about 3-5 minutes.
  3. In another bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir until well combined.
  4. Gently fold the whipped cream into the lemon mixture using a spatula, being careful not to deflate the whipped cream.
  5. Pour the ice cream mixture into an airtight container and smooth the top with your spatula.
  6. Cover the container with a lid and place it in the freezer for at least 4-6 hours, or until firm.
  7. Once frozen, scoop and serve your Creamy Lemon Ice Cream. Enjoy as is, or add your favorite toppings!

Notes

For a lighter option, consider using half-and-half instead of heavy cream. Make sure your heavy cream is chilled before whipping for better volume. Store in an airtight container in the freezer for up to two weeks.