No-Cook Meyer Lemon Ice Cream

No-Cook Meyer Lemon Ice Cream

Many no-cook ice cream recipes without eggs lack that oh so good creamy mouthfeel - not this one.
The Condensed milk fills in and gives this recipe the texture you're looking for!


2 cups (500 mL) 35% cream (aka: whipping or heavy)
One 300 mL can condensed milk
2 Meyer lemons, zested and juiced (or any lemons you can get)
½ tsp (2 mL) pure vanilla extract
Pinch of salt


Prep time: ,


Serves: 4


In a bowl, whisk together the cream, and sweetened condensed milk until fully mixed.
Add the lemon zest and juice, along with the vanilla extract and a pinch of salt.
You'll get just over 3 cups of batter.
Whisk to combine, then freeze according to ice cream maker manufacturer's instructions.

Serve immediately as soft serve, or spoon into a container and freeze until hardened.


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No-Cook Meyer Lemon Ice Cream Recipe
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