Step 1: Whip the Cream
- In a chilled bowl, whip heavy cream until stiff peaks form.
- Gently fold in milk, lemon juice, zest, and sweetener.
Step 2: Freeze for Creaminess
- Pour mixture into a loaf pan or silicone mold.
- Freeze for 6–8 hours or until firm.
Step 3: Soften & Scoop
- Let sit at room temperature for 10–15 minutes before scooping.
- Garnish with fresh mint or lemon slices for extra flair.
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Variations to Elevate Your Ice Cream
- Vegan : Use coconut cream and maple syrup for a plant-based version.
- Low-Fat : Substitute heavy cream with Greek yogurt and use skim milk.
- Cheesecake Hack : Swirl in ½ cup cheesecake filling before freezing.
- Herb Twist : Add basil or mint for a sophisticated flavor fusion.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 2 days (ideal for soft-serve texture).
- Freeze : Keep frozen for 2–3 months (add a splash of milk or coconut water if ice crystals form).
- Party Hack : Serve in hollowed-out lemon halves for a festive presentation!
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FAQs: Answering Your Top Questions
Q: Can I use fresh lemons instead of bottled juice?
A: Yes! Zest and juice 2–3 lemons for maximum flavor.
Q: How to make it sweeter without sugar?
A: Use ripe bananas or dates in the blend (1–2 pitted dates for natural sweetness).
Q: Can I skip the whipping cream?
A: Absolutely! Substitute with canned coconut cream or vegan alternatives.
Q: What if I don’t have a blender?
A: Use a hand mixer or whisk until fully combined (texture may vary slightly).
Why This Post Drives AdSense Revenue
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- Visual Appeal : Add a hero image (scoops with lemon zest) and step-by-step photos to boost pageviews.
Final Thoughts
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