Imagine a dessert so creamy, so refreshingly tangy, and so ridiculously easy to make that it'll become your instant summer obsession! This No Cook Meyer Lemon Ice Cream is about to revolutionize your dessert game, delivering restaurant-quality flavor with minimal effort. Forget complicated recipes and hours of preparation – in just 10 minutes, you'll create a luxurious, silky-smooth treat that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- Meyer lemons, juiced
- Sweetened condensed milk
- Heavy cream
- Vanilla extract
Instructions
- Gather all ingredients: fresh Meyer lemons, sweetened condensed milk, heavy cream, and vanilla extract.
- Wash and thoroughly dry the Meyer lemons before juicing. Roll the lemons on the countertop to help release their juices more easily.
- Juice the Meyer lemons, straining out any seeds. You'll want approximately 1/4 to 1/3 cup of fresh lemon juice.
- In a large mixing bowl, combine the sweetened condensed milk with the fresh Meyer lemon juice, whisking until smooth and well incorporated.
- Add vanilla extract to the mixture and stir gently to distribute the flavor evenly.
- In a separate clean bowl, whip the heavy cream using an electric mixer until stiff peaks form. Be careful not to overwhip, which can turn the cream grainy.
- Gently fold the whipped cream into the lemon-condensed milk mixture, using a spatula and creating a light, airy texture.
- Transfer the mixture into a freezer-safe container, covering the surface with plastic wrap to prevent ice crystals from forming.
- Freeze the mixture for 4-6 hours, or overnight, until it reaches a firm, ice cream-like consistency.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Choose ripe, fragrant Meyer lemons for the most intense and authentic flavor. These sweeter, less acidic lemons are key to this recipe's success.
- When whipping cream, use cold equipment and ensure your heavy cream is very cold for the best volume and texture.
- Fold the whipped cream gently to maintain its airiness and prevent deflating the mixture.
- For extra smoothness, consider straining the lemon juice to remove any pulp or seeds.
- To prevent ice crystals, press plastic wrap directly onto the surface of the ice cream before freezing.
- For a gourmet touch, garnish with lemon zest, candied lemon peel, or a sprinkle of fresh mint before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
