Get the Recipe: No Churn Lemon Ice Cream
Quick and easy to make, this no churn lemon ice cream doesn't require an ice cream maker and uses just 4 simple ingredients!
Ingredients
- 1 cup half and half cream, 10% b.f.
- 1 cup heavy whipping cream, 35% b.f.
- 1 cup white granulated sugar
- 1 1/2 -2 Tablespoons lemon zest, to taste
- 1/4 -1/3 cup lemon juice, freshly squeezed, from about 4 small lemons, to taste
Instructions
- In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.
- Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.
Serving: 1serving, Calories: 323kcal, Carbohydrates: 37g, Protein: 2g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 69mg, Sodium: 32mg, Potassium: 104mg, Sugar: 33g, Vitamin A: 725IU, Vitamin C: 12.2mg, Calcium: 75mg
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