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!

Print Recipe

summer, heat … lemons & ice cream!

Prep Time15

Cook Time5

Servings: 8

ingredients:

400 g condensed milk (1 can)
300 g Greek yoghurt
2 organic lemons (about 2 heaped tbsp of zest & about 125 ml juice)

equipment:

egg whip
container w/ lid (large enough for the mess & fit for the freezer)

how to:

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.

Notes

Servings: It’s – at least! – 8 fair servings … It’s also possible to make 10 (or even 12) servings depending on the size of your ice cream scoops.

Cook Time: It’s the time in the freezer.

Container: After 5 h in the freezer my ice cream was fine. Depending on the dimensions of your container (height …) it might be that you’ll only 4 h.

Put any leftovers from the initial round back into the freezer. The ice cream gets very firm at -18° C. So for the next round – maybe during the next day – allow the ice cream to get smooth; at least let it rest on your kitchen counter for about 30 min before serving. (Think about 60 min when putting the container in your fridge.)