Easy Lemon Ice Cream Skinny Food

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LEMON ICE CREAM (LEMON GELATO)



Lemon Ice Cream (Lemon Gelato) image

A super easy, Italian lemon ice cream recipe.

Provided by adapted by Christina Conte

Categories     Desserts

Time 3h10m

Number Of Ingredients 5

1 1/2 cups (400 ml) heavy whipping cream (UK: double cream)
1/2 cup + 1 Tbsp (150 ml) whole milk
2/3 cup (160g) sugar
a little less than 1 cup (225 ml) lemon juice
4 Tbsp grated lemon zest (organic)

Steps:

  • Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
  • Blend for about 20 to 30 seconds then add the grated lemon zest.
  • Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
  • Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.

Provided by Sass Smith

Categories     Frozen Desserts

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 5

3 teaspoons lemon zest
1/2 cup sugar
1/2 cup lemon juice
2 cups half-and-half
1 pinch salt

Steps:

  • Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
  • Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
  • Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
  • Chill for about an hour; the product may break up, but just stir it back together.
  • Freeze in an ice cream machine according to manufacturer's directions.

Nutrition Facts : Calories 131.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 44.4, Carbohydrate 16.5, Fiber 0.1, Sugar 13, Protein 1.9

SIMPLE LEMON ICE CREAM



Simple Lemon Ice Cream image

Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. -Janet Eisner, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 quart.

Number Of Ingredients 5

1 cup milk
1 cup sugar
1/3 cup lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 27mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

EASY LEMON ICE CREAM {SKINNY}



Easy Lemon Ice Cream {Skinny} image

I do not have an ice cream maker and am always watching my fat intake and weight so when I found this on Pinterest post from a blog called Crazy for Crust I knew I had to bring it over for safe keeping. The cook time is really the freeze time.

Provided by Debbwl

Categories     Frozen Desserts

Time 6h8m

Yield 4-6 serving(s)

Number Of Ingredients 4

14 ounces fat-free sweetened condensed milk
8 ounces fat-free cool whip
1 large lemon, zested and juiced (or two smaller, recommended huge Meyer lemon)
1/2 teaspoon lemon extract (optional)

Steps:

  • Stir together sweetened condensed milk and cool whip in a large tupperware container. Stir in the zest and juice from 1 lemon (she used a Meyer lemon, if yours is a small or regular lemon, you may want to use two) and the extract (this is optional, but I wanted an extra punch of lemon flavor).
  • Stir until mixed and freeze until hardened, at least 6 hours or overnight.
  • Note: You can use 2 cups of cold heavy whipping cream, whipped until stiff peaks form, in place of the Cool Whip if you'd rather.

Nutrition Facts : Calories 6.1, Fat 0.1, Sodium 0.4, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 0.2

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