Description
This simple lemon ice cream is tangy and refreshing, made effortlessly without an ice cream machine. Perfect for a quick homemade dessert.
Ingredients
Units
Scale
- 1/3 cup lemon juice
- 250g (9oz) icing (powdered or confectioners) sugar
- 300ml (1+1/4 cups) whipping cream, approx 35% milk fat
Instructions
- Combine the lemon juice and icing sugar in a small bowl, stirring until the sugar is fully dissolved.
- In a separate bowl, use a whisk to whip the cream until soft peaks just start to form and the cream has thickened slightly.
- Gently whisk the lemon mixture into the whipped cream until fully combined and smooth.
- Transfer the mixture into a shallow container and cover with a lid or plastic wrap.
- Freeze for at least 4 hours or until the ice cream is firm. Stir the mixture every hour to prevent ice crystals from forming, ensuring a smooth texture.
- Once frozen, scoop and serve immediately. Enjoy your homemade lemon ice cream!
Notes
Feel free to experiment with different citrus fruits like lime for a unique flavor. If you prefer a subtler lemon taste, reduce the lemon juice to 1/4 cup. Stirring the mixture every hour while freezing helps prevent ice crystals, resulting in a smoother texture. Store in the freezer for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 28
- Sodium: 20
- Fat: 15
- Carbohydrates: 30
- Fiber: 0
- Protein: 2
- Cholesterol: 50