
When temperatures suddenly skyrocket up to 35° C I decided that we’ll need ice cream … to survive. I thought about a simple, fresh & refreshing ice cream, a no-churn type – easy to create … & because I don’t have an ice cream maker.
That’s why I stocked up on lemons, organic lemons. The result was a refreshing lemon ice cream – my better half was delighted.
What do we need?
- condensed milk
- Greek yoghurt
- organic lemons.

Start w/ whisking the condensed milk & the Greek yoghurt.
How much lemon flavor do we need?
I had 3 bis lemons in may fridge (each about 150-200 g).

I started w/ the 1st lemon: zest (about 1 heaped tablespoon) & juice (about 70 ml).
After whisking the mess thoroughly I thought that there wasn’t enough lemon flavor … for me & my idea of lemon ice cream!
So I added another lemon … resp. its zest & juice.
… & it was fine.
(In the recipe at the end of the post I recommend to work w/ 2 lemons resulting in 2 heaped tbsp of zest & about 125 ml of juice. It is fresh & very lemony. If you like less lemon flavor just reduce the amount of lemon zest & lemon juice. Otherwise if you like even a stronger lemony impact grab a 3rd lemon …)

I had a container in my pantry which came from store bought ice cream. It had just the right size for my lemon ice cream mess.
So I poured the mess in the container & closed the lid.
… & off to the freezer!

After having mixed the mess every hour … 5 h later there was a perfect ice cream!
It was creamy, sweet & lemony, fresh & refreshing …
(Of course we didn’t finish the ice cream off this evening … When in the freezer at -18° C the ice cream gets very hard – so remember putting the ice cream container on your kitchen counter about 30 min before serving.)

Enjoy!
- 400 g condensed milk (1 can)
- 300 g Greek yoghurt
- 2 organic lemons (about 2 heaped tbsp of zest & about 125 ml juice)
- egg whip
- container w/ lid (large enough for the mess & fit for the freezer)
- Whisk condensed milk & Greek yoghurt w/ an egg whip.
- Grate the zest of the lemons & add to the mess
- Squeeze the lemons & add to the mess.
- Fill the mess into the waiting container, close it & put it in the freezer.
- Every hour mix the mess. After about 5 h the ice cream is ready.
