Homemade Lemon Blueberry Ice Cream
A sweet treat for a warm day.
Prep Time6 hours hrs 10 minutes mins
10 minutes mins
Total Time6 hours hrs 20 minutes mins
Servings: 8
Calories: 388kcal
- 1 14- oz. can sweetened condensed milk
- 2 cups cold heavy cream
- ½ to 1 teaspoon lemon extract to taste
- 1 cup frozen or fresh blueberries
- ½ lemon sliced (to garnish)
With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and lemon extract and fold in until smooth.
Next, pour half the ice cream into a freezer safe container. Top with half of the blueberries. Repeat with another layer and top with the remaining blueberries and slices of lemon.
Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.
Calories: 388kcal | Carbohydrates: 34g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 90mg | Potassium: 265mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1027IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 1mg