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Creamy lemon yogurt ice cream

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Ingredients for 4 servings:

  • 1 can condensed milk, sweetened
  • 200 g whipped cream, well chilled
  • 300 g Greek yogurt, 10%
  • 2 lemons

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

simple and successful

First, squeeze the lemons and mix them with the sweetened condensed milk and yogurt in a bowl. Then whip the cream until stiff peaks form and fold it in. Pour the mixture into an ice cream maker. The ice cream will be ready in about 15 minutes. You can either eat it immediately, when it’ll still be very soft, or freeze it for about two hours; I personally find that’s the best consistency. The ice cream tastes great with fresh fruit, like strawberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Creamy lemon yogurt ice cream

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