No-Churn Lemon, Chocolate, and Peanut Ice Cream: A Deliciously Easy Treat
Table of Contents
Ingredients
- 1 lemon, zested and juiced
- 380 g (13.4 oz) sweetened condensed milk
- 500 ml (16.7 fl oz) heavy cream
- 60 g (2.1 oz) chocolate, finely chopped
- 60 g (2.1 oz) peanuts, chopped and toasted
Instructions
1. Prepare the Ingredients
Zest and juice the lemon:
Start by zesting the lemon to capture the fragrant outer peel, and then juice it. Set both the zest and juice aside. The zest will add a burst of citrus flavor, while the juice will give a refreshing tang to the ice cream.
Chop the chocolate and peanuts:
Finely chop the chocolate into small pieces so that it distributes evenly throughout the ice cream. Then, chop the peanuts. If your peanuts are raw, toast them in a dry skillet over medium heat for a few minutes until golden and fragrant. Toasting enhances their flavor and adds a nice crunch to the ice cream. Let them cool completely before adding to the mixture.
2. Mix the Base
In a large mixing bowl, combine the sweetened condensed milk with the lemon zest and lemon juice. Stir the mixture until well blended. The lemon juice will slightly thicken the condensed milk, creating a delicious base for the ice cream.
Add the chopped chocolate and peanuts to the mixture, stirring until they are evenly distributed. The chocolate and peanuts add a delightful contrast in texture and flavor, making each bite of the ice cream interesting and satisfying.
3. Whip the Cream
In a separate bowl, whip the heavy cream using an electric mixer until it forms stiff peaks. This process usually takes about 3-5 minutes on medium-high speed. Be careful not to overwhip, as the cream could turn into butter.
Gently fold the whipped cream into the lemon-condensed milk mixture. Use a spatula to fold the ingredients together, taking care not to deflate the whipped cream. Continue folding until the mixture is smooth and fully combined. This step is crucial for achieving a light, airy texture in the final ice cream.
4. Freeze the Ice Cream
Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
Freeze the ice cream for at least 6 hours, or until it is firm. For the best texture, let it freeze overnight.
5. Serve
When you’re ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop.
Scoop the ice cream into bowls or cones, and enjoy this creamy, refreshing treat. The combination of lemon, chocolate, and peanuts makes for a unique and delicious flavor profile that’s perfect for any occasion.
Nutritional Information
- Servings: Approximately 8 scoops
- Calories per serving: 270 kcal
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 60 mg
- Sodium: 70 mg
- Total Carbohydrates: 24 g
- Dietary Fiber: 1 g
- Sugars: 20 g
- Protein: 5 g
Conclusion
This No-Churn Lemon, Chocolate, and Peanut Ice Cream is a wonderfully easy and delicious dessert that brings together the freshness of lemon, the richness of chocolate, and the crunch of peanuts. With its creamy texture and vibrant flavors, it’s the perfect homemade treat for warm days or special occasions. The best part? No ice cream maker is needed! Just mix, freeze, and enjoy a scoop of this delightful ice cream that everyone will love.