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Refreshing Lemon Ice Cream with Just Milk and Lemons: A Quick No-Bake Dessert
When the heat of summer kicks in, there’s nothing quite as satisfying as a refreshing bowl of ice cream. But what if you don’t have an ice cream machine or the time to make a traditional custard-based treat? Fear not! We’ve got a quick, no-bake lemon ice cream recipe that requires just two simple ingredients: milk and lemons. That’s right — no eggs, no cream, no churn, just the pure, zesty goodness of lemon!
This easy lemon ice cream is the perfect dessert for those hot days when you’re craving something cool, tangy, and refreshing. Ready to beat the heat with this simple, delightful treat? Let’s dive into the recipe!
🍋 Ingredients Needed:
- 2 cups of milk (whole milk works best, but you can also use any milk of your choice)
- 3 to 4 tablespoons of fresh lemon juice (depending on your preferred tanginess)
- Zest of 2 lemons (for that extra burst of citrus flavor)
- 1/2 cup of sugar (adjust based on how sweet you like your ice cream)
- 1 teaspoon of vanilla extract (optional, but adds depth of flavor)
- A pinch of salt (to balance the sweetness)
🍨 Step-by-Step Guide to Making Lemon Ice Cream
Step 1: Prepare the Lemon Mixture
Start by zesting the lemons to extract the fresh, fragrant lemon zest. This will give your ice cream a vibrant, citrusy flavor. After zesting, squeeze the lemons to get fresh lemon juice. You’ll need about 3 to 4 tablespoons of lemon juice, but feel free to adjust the amount depending on how tangy you prefer your ice cream.
In a medium bowl, combine the lemon juice, lemon zest, and sugar. Stir until the sugar is completely dissolved. This may take a minute or two, so be patient. The sugar will help balance the tartness of the lemon and give your ice cream a smooth texture.
Step 2: Add Milk and Vanilla
Next, pour in the 2 cups of milk and stir to combine. Make sure the milk is well-mixed with the lemony-sugar blend. At this point, you can also add 1 teaspoon of vanilla extract for a subtle depth of flavor. The vanilla will complement the fresh lemon and add a creamy undertone to the ice cream.
Step 3: Chill the Mixture
Once your mixture is smooth and well-combined, it’s time to chill it. Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 2 hours. The chilling process helps the flavors meld together and ensures that the ice cream freezes more evenly.
Step 4: Freeze the Ice Cream
After your lemon mixture has chilled, it’s time to freeze it. If you have an ice cream machine, simply pour the chilled mixture into the machine and follow the manufacturer’s instructions. It will usually take about 20-30 minutes for the ice cream to reach the perfect consistency.
If you don’t have an ice cream machine, don’t worry! You can still make this refreshing treat without one. Pour the chilled mixture into a shallow dish or baking pan and place it in the freezer. Every 30 minutes, use a fork to scrape and stir the mixture, breaking up any ice crystals. Continue this process for about 3 to 4 hours, until the ice cream reaches a creamy, scoopable consistency.
Step 5: Serve and Enjoy
Once your lemon ice cream is frozen and ready, scoop it into bowls or cones, and garnish with a little extra lemon zest if you like. Serve immediately, or store any leftovers in an airtight container in the freezer for up to a week.
🍋 Why This Lemon Ice Cream is the Perfect No-Bake Dessert
- Simple Ingredients: With just milk and lemons (plus a bit of sugar), this recipe keeps things minimal and natural. It’s a great option for those who prefer a lighter, fresher dessert without a long ingredient list.
