No Churn Lemon Ice Cream is refreshing, smooth, and creamy. It takes only a few minutes to make and just a few ingredients. Super easy and delicious frozen dessert! No ice cream maker needed!Makes approximately 6 cups. Serving = 1/2 cup
Zest one lemon. You could zest more than one if you prefer more lemon flavour in your ice cream.Use microplane zester to zest the lemons as you need a really fine zest in this case.
Juice all the lemons.
In a medium bowl, mix together the lemon juice, lemon zest, lemon extract, and sweetened condensed milk until well combined.
In a large bowl, whip the whipping cream until soft peaks. Make sure to not overwhip.
Add a few big spoonfuls of whipped cream to the sweetened condensed milk mixture and mix first with a spoon and then with a mixer. This step will lighten up the sweetened condensed milk and make it easier to combine everything together.
Pour the sweetened condensed milk mixture into the whipped cream and gently fold together using a spatula. Try to make sure that the whipped cream doesn't deflate too much.
When the mixture is mostly mixed, use the mixer to fully mix it together and whip a bit more until smooth and creamy.
Transfer the No Churn Ice Cream base into a freezer safe container. If it's a storage container, then cover with a lid. If it's a cake pan, then cover with plastic wrap really well, make sure that the wrap touches the ice cream to prevent drying out.
Freeze for a minimum of 4 hours.
Let No Churn Lemon Ice Cream stand at room temperature for 10-15 minutes before serving to soften it before scooping and serving.