STREAMING NOW: Siba's Table

Easy Lemon Ice Cream {Skinny}

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
6hrs 8mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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)
  • 12 teaspoon lemon extract (optional)

Directions

  1. 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).
  2. Stir until mixed and freeze until hardened, at least 6 hours or overnight.
  3. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: