Easy Lemon Ice Cream {Skinny}

"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."
 
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Ready In:
6hrs 8mins
Ingredients:
4
Serves:
4
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ingredients

  • 396.89 g fat-free sweetened condensed milk
  • 226.79 g fat-free cool whip
  • 1 large lemon, zested and juiced (or two smaller, recommended huge Meyer lemon)
  • 2.46 ml lemon extract (optional)
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directions

  • 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).
  • Stir until mixed and freeze until hardened, at least 6 hours or overnight.
  • 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.

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