Recipe
Lemon Raspberry Ice Cream
This Lemon Raspberry Ice Cream is bright, creamy, and refreshing, with the perfect balance of tart lemon and sweet raspberry flavor. Blended with sweetened condensed milk and frozen right inside hollowed lemon halves, it makes a simple no-churn frozen dessert that’s as pretty to serve as it is delicious.
Scale
Ingredients
- 5 lemons
- 1/2 cup raspberries
- 1/2 can sweetened condensed milk
- 3/4 cup water
Instructions
- Cut the lemons in half lengthwise and carefully remove the flesh, leaving the lemon halves intact to use as serving cups.
- Add the lemon flesh, raspberries, sweetened condensed milk, and water to a blender. Blend until smooth and creamy.
- Pour the mixture through a fine-mesh strainer to remove any seeds and pulp.
- Fill each lemon half with the strained lemon-raspberry mixture.
- Place the filled lemon halves on a tray or plate and freeze for at least 4 hours, or overnight, until completely firm.
- Once frozen, remove from the freezer and enjoy.
Connie’s notes
- Strain the blended mixture through a fine-mesh strainer for the smoothest texture and to remove raspberry seeds and lemon pulp.
- Be careful when hollowing out the lemons so the peels stay intact for serving.
- Freeze the filled lemon halves on a flat tray so they stay upright while setting.
- Freeze for at least 4 hours, though overnight will give you the firmest texture.
- Let the frozen lemons sit at room temperature for a few minutes before serving if they’re too firm straight from the freezer.
- Store leftovers in a zip-top freezer bag or airtight container to help prevent freezer burn.
- Garnish with fresh raspberries, lemon zest, or mint for an extra-pretty presentation.
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