Here’s the full recipe for Lemon Ice Cream along with the method and Weight Watchers points calculation:
Ingredients:
2 cups heavy cream, cold
1 can (14 oz) sweetened condensed milk
Juice from 2-3 lemons (about 1/3 to 1/2 cup, depending on desired lemon flavor)
Zest from 2 lemons
Method:
1. Prepare the Lemons:
Zest the lemons and then juice them to get about 1/3 to 1/2 cup of fresh lemon juice. Set aside.
2. Whip the Cream:
In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer. Whip on medium-high speed until stiff peaks form, usually 3-4 minutes.
3. Mix Condensed Milk and Lemon:
In a separate bowl, mix the sweetened condensed milk with the lemon juice and lemon zest. Stir until well combined.
4. Combine Mixtures:
Gently fold the whipped cream into the condensed milk and lemon mixture. Fold until the mixture is smooth and well-combined.
5. Freeze:
Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid.
Freeze for at least 6 hours, or overnight, until fully set.
6. Serve:
Once frozen, scoop and enjoy your creamy lemon ice cream!
Points Calculation (per serving):
Here’s the breakdown of the points based on the ingredients:
Heavy cream (2 cups): 72 points
Sweetened condensed milk (1 can): 28 points
Lemon juice and zest: 0 points
Total: 100 points for the entire recipe.
If you divide this into 10 servings, each serving will be 10 points. Adjust the serving size if needed for different point values.
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