Lemon No-Churn Ice Cream To Beat The Summer Heat

I haven’t posted a recipe in a couple of weeks and I have been missing creating recipes. I’ve been busy fulfilling the online orders I’ve been getting! I honestly can not thank everyone enough for all the love and support since I launched selling my baking!

This weekend Southern Alberta is in a heat warning, and it will be running into the majority of next week. I don’t want to seem like I’m complaining, cause I do love the heat, and our summers are so short, but it is very hot here and will be until the end of the week.

Since the heat seems to be here for a bit, I will be making ice cream and popsicles for the next week or until it cools down again. Maybe I will open up my own ice cream truck and sell them through the neighbourhood! I’m sure that sounds like a bad idea.

Ingredients

2 cups cold whipping cream

1 300 mls can sweetened condensed milk

2 tbsp lemon zest

1/4 cup lemon juice

Directions

Whip the whipping cream cold from the fridge until soft peaks form.

Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it’s fully incorporated.

Continue whipping as you add the lemon juice and zest just until it’s incorporated. The mixture will thicken after adding the lemon juice.

Be careful not to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream won’t freeze properly and won’t have a creamy, smooth texture.

Add mixture to the loaf pan and cover with plastic wrap and freeze for 6-8 hours, or until ice cream is solid enough to scoop.

Print Pin

No Churn Lemon Ice Cream

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Ingredients

• 2 cups whipping cream cold
• 1 300 mls Can Sweetend Condesnsed Milk
• 2 tbsp lemon zest
• 1/4 cup lemon juice

Instructions

• Whip the whipping cream cold from the fridge until soft peaks form.
• Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated.
• Continue whipping as you add the lemon juice and zest just until it's incorporated. The mixture will thicken after adding the lemon juice.
• Be careful not to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream won't freeze properly and won't have a creamy, smooth texture.
• Add mixture to the loaf pan and cover with plastic wrap and freeze for 6-8 hours, or until ice cream is solid enough to scoop.