Ingredients
- 2 cups (480 ml) heavy whipping cream, cold
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (120 ml) fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Mix-Ins
- ¼ cup crushed lemon cookies
- 2 tablespoons lemon curd
- ¼ cup white chocolate chips
- Fresh blueberries or raspberries
Instructions
No-Churn Method
- In a large bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt until smooth.
- Gently fold the whipped cream into the lemon mixture in three additions, being careful not to deflate the cream.
- Pour the mixture into a loaf pan or freezer-safe container.
- Cover tightly and freeze for 6–8 hours, or until firm.
Ice Cream Maker Method
- Whisk together the heavy cream, sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt.
- Chill the mixture for 2 hours.
- Churn according to your ice cream maker’s instructions (usually 20–25 minutes).
- Transfer to a freezer-safe container and freeze for 2–4 hours for a firmer texture.
Tips
- Use freshly squeezed lemon juice for the brightest flavor.
- Finely grate only the yellow part of the lemon peel to avoid bitterness.
- Chill your mixing bowl and beaters before whipping the cream for better volume.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Flavor Variations
- Lemon Blueberry: Fold in ½ cup fresh blueberries.
- Lemon Strawberry: Add diced fresh strawberries.
- Lemon Coconut: Stir in ½ cup toasted shredded coconut.
- Lemon Cookie: Mix in crushed vanilla wafers or shortbread cookies.
Storage
- Freezer: Store in an airtight freezer-safe container for up to 2 weeks.
- Press a piece of plastic wrap directly onto the surface before sealing the container to help prevent ice crystals.
Prep Time: 15 minutes
Freeze Time: 6–8 hours
Total Time: 6 hours 15 minutes
Servings: 8