Ingredients
| Ingredient | Amount | Notes |
| Heavy Cream | 2 cups (480ml) | Cold, for whipping |
| Sweetened Condensed Milk | 1 can (14oz) | Provides the sweetness and silkiness |
| Fresh Lemon Juice | 1/2 cup | About 3–4 large lemons |
| Lemon Zest | 2 tbsp | Finely grated (avoid the white pith) |
| Vanilla Extract | 1 tsp | Enhances the lemon flavor |
| Salt | 1 pinch | Balances the sweetness |
Instructions
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Zest and Juice: Grate the zest from your lemons first, then juice them. Set aside.
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Mix the Base: In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt. The acid in the lemon will slightly thicken the condensed milk—this is normal!
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Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip into butter.
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Fold Gently: Take a scoop of the whipped cream and stir it into the lemon mixture to lighten it. Then, gently fold the rest of the whipped cream into the mixture using a spatula. Move in a circular “over-and-under” motion to keep the air in.
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Freeze: Pour the mixture into a loaf pan or an airtight container. Top with extra lemon slices (as seen in your photo) if desired.
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Set: Cover with plastic wrap (touching the surface to prevent ice crystals) and freeze for at least 6 hours, or overnight.
Pro Tips for the Best Results
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Cold Tools: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for more volume.
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The “Zest” Secret: Rub the lemon zest into the condensed milk with your fingers before mixing. This releases the essential oils for a deeper citrus aroma.
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Serving: Let the container sit on the counter for 3–5 minutes before scooping to get those perfect, smooth swirls shown in your image.