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Lemon Cake Ice Cream
Description
This creamy Lemon Cake Ice Cream is the perfect summer dessert for hot days and summer months when you want something cold, creamy, and packed with bright lemon flavor. Made with fluffy whipped heavy cream, sweetened condensed milk, and soft bites of lemon cake, this easy no-churn dessert tastes a little like a lemon ice cream cake in bowl form.
Ingredients
Scale
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 2 cups diced lemon cake
- Optional: zest of 2 lemons, 1-2 tablespoons fresh lemon juice
Instructions
- Beat the cream and vanilla in a large mixing bowl using an electric hand mixer for about 3 minutes, or until the cream begins to form stiff peaks.
- Add the condensed milk and lemon cake pieces. Set your hand mixer to the lowest speed and mix the added ingredients into the ice cream mixture until the condensed milk is fully incorporated.
- Transfer your ice cream to a 9×5 inch loaf pan and cover it with plastic wrap. Place the pan in the freezer and let your ice cream freeze for at least 5 hours, or overnight if you have extra time.
- Scoop, serve, and enjoy!
Notes
- Make sure your ice cream is covered with plastic wrap. Alternatively, you can store the ice cream in an airtight Rubbermaid container. As long as you keep the ice cream sealed, you can store it for up to two months.
- Depending on how cold your freezer gets, you may need to add an extra hour or two to the freeze time. If your freezer runs particularly cold, then you may need to let the ice cream soften a little bit before it is ready to scoop.
- We have one freezer inside and one in the garage, so we like to keep the one in the garage a tad bit warmer. This allows us to store ice cream that is perfect for scooping right as it comes out of the freezer.
- We used sliced lemon cake from Walmart for this recipe, but any lemon cake will work. You can buy premade cake, a box of cake mix, or use your own homemade recipe.
- As you work the condensed milk and lemon cake into the ice cream, the cake will break up quite a bit. This is what we want. It will give every bite of ice cream a little bit of cake.
- For some extra lemony goodness, you can add the zest of 2 lemons to your ice cream.
Nutrition
- Serving Size: 3/4 cup
- Calories: 243
- Sugar: 3.6 g
- Sodium: 14.9 mg
- Fat: 11.5 g
- Carbohydrates: 30.2 g
- Fiber: 0.6 g
- Protein: 4 g
- Cholesterol: 35.5 mg
Find it online: https://rosebakes.com/lemon-cake-ice-cream/
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