No Churn Whole Lemon Ice Cream
This creamy lemon ice cream uses just 3 ingredients. It's super easy to prepare and you'll have no-churn ice cream the next day.
Ingredients
- 1 1/8 cup full fat sweetened condensed milk
- 1 1/2 cup full fat sour cream
- 1 small whole lemon, thinly sliced and seeds removed (use ripe meyer lemon for best results)
Instructions
- Add all three ingredients into a blender. Blend on high speed until lemon is fully dissolved (about 30 seconds on the smoothie setting for my Blendtec).
- Pour into container (metal loaf pans work great). Thump bottom of container against the counter a few times to let the ice cream settle and smooth out. You can also use a spatula to help smooth it out. Freeze overnight.
Notes
Adapted from Lady and Pups
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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