Go Back
–+ servings
No-Churn-Lemon-Ice-Cream-In-Lemon-Shell.

Creamiest No Churn Lemon Ice Cream In Lemon Shell

Creamy No Churn Lemon Ice Cream is the easiest dessert to make and looks even prettier served in a lemon shell. It's the perfect dessert to serve in summer
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
freezing time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 6 shells
Calories 170 kcal

Equipment

Ingredients
 

  • 3 Large lemons
  • 150 ml (0.63 cups) Heavy cream or double cream
  • 100 ml (0.4 cups) Sweetened condensed milk

Instructions
 

  • Grate the zest from the lemons into a mixing bowl, then slice them in half lengthways and scoop out the insides. Pass it through a strainer into the bowl to get all the juice.
  • Pour heavy cream (double cream) into the bowl with the lemon juice and zest whilst lightly whisking the cream with a fork or balloon whisk. It will thicken slightly from the citric acid.
  • Fold in the sweetened condensed milk until you have a thick and gloopy mixture.
  • Pour the lemon ice cream mixture into the lemon shells and smooth over the tops with a palette knife.
  • Grate over some extra citrus zest and place in the freezer for 2-3 hours.
  • Enjoy your no-churn creamy lemon ice cream in lemon shells! Take out of the freezer 10 minutes before enjoying to take the chill off the shells and make them easier to handle.

Nutrition

Calories: 170kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 35mgPotassium: 178mgFiber: 2gSugar: 14gVitamin A: 439IUVitamin C: 29mgCalcium: 92mgIron: 0.4mg
Keyword no churn lemon ice cream
Tried this recipe?Let us know how it was!