No Churn Lemon Ice Cream Recipes
NO-CHURN LEMON ICE CREAM
My No-Churn Lemon Ice Cream is so simple to prepare and tastes fantastic! Containing just three ingredients, this easy recipe will have you enjoying tangy, creamy ice cream with minimum preparation time.
Provided by Alexandra
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
- With the motor running, gradually add the cream through the feed tube.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
- To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.
Nutrition Facts : Calories 474 kcal, Carbohydrate 37 g, Protein 2 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 136 mg, Sodium 38 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 12 g, ServingSize 1 serving
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
More about "no churn lemon ice cream recipes"
NO CHURN LEMON ICE CREAM - KIRBIE'S CRAVINGS
From kirbiecravings.com
Cuisine AmericanCategory DessertServings 12Estimated Reading Time 2 mins
- In a bowl of a stand mixer, combine heavy cream and lemon juice. Beat on high speed until stiff peaks form.
- In a large bowl, add condensed milk. Working in small batches, gently fold in the heavy cream. I added my heavy cream in three batches. You want to fold until no steaks remain and heavy cream is completely combined with the condensed milk. The heavy cream will loose its stiff peaks, but the final batter should still look airy and light. See photos from this post for reference.
- Pour ice cream batter into a loaf pan or other similar sized container. Pour thin swirls of lemon curd over surface of the ice cream. Use a knife to swirl it evenly into the ice cream batter. Place into freezer and let set for 10-12 hours.
EASY NO CHURN LEMON ICE CREAM - THE BUSY BAKER
From thebusybaker.ca
4.9/5 (7)Calories 206 per servingCategory Dessert
- Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
- Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
- Continue whipping as you add the lemon juice and zest just until it's incorporated. You'll notice the mixture thickens after adding the lemon - this is good!
- Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
NO CHURN LEMON ICE CREAM - MY RECIPE CONFESSIONS
From myrecipeconfessions.com
NO-CHURN LEMON YOGHURT ICE CREAM RECIPE - BBC FOOD
From bbc.co.uk
NO-CHURN LOW CARB LEMON ICE CREAM | KETODIET BLOG
From ketodietapp.com
3 INGREDIENT NO CHURN WHOLE LEMON ICE CREAM - KIRBIE'S …
From kirbiecravings.com
NO CHURN LEMON CURD ICE CREAM: RECIPE | FUSS FREE …
From fussfreeflavours.com
LEMON ICE CREAM | JULIE BLANNER
From julieblanner.com
LEMON ICE CREAM - NO CHURN - VEENA AZMANOV
From veenaazmanov.com
NO CHURN LEMON SHORTBREAD ICE CREAM RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
4.7/5 (3)Total Time 4 hrs 20 minsServings 8Calories 586 per serving
21 BEST NO-CHURN ICE CREAM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NO-CHURN LEMON CURD ICE CREAM - SIMPLY SO GOOD
From simplysogood.com
LEMON NO CHURN ICE CREAM RECIPE | SWERVE
From swervesweet.com
NO CHURN LEMON ICE CREAM RECIPE - COOKIST.COM
From cookist.com
NO-CHURN LEMON CHEESECAKE ICE CREAM - DANI'S COOKINGS
From daniscookings.com
NO-CHURN LEMON ICE CREAM #SPRINGSWEETSWEEK | KATE'S RECIPE BOX
From katerecipebox.com
NO CHURN PUMPKIN ICE CREAM (OR IN THE ICE CREAM MAKER)
From scatteredthoughtsofacraftymom.com
NO-CHURN LEMON ICE CREAM - IT'S NOT COMPLICATED RECIPES
From icecream.directory
NO-CHURN APPLE PIE ICE CREAM STORY - BY ANDREA JANSSEN
From byandreajanssen.com
LEMON CURD ICE CREAM (NO CHURN) - THE BAKING EXPLORER
From thebakingexplorer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love