Lemon Ice Cream Cake
This weekend, I got to do lots of fun things! I went to Brad Paisley with my dad, for our fifth annual summer country concert. I spent the day at Green Harbor with my cousins, which I missed out on for the 3rd this year. And I got to make an ice cream cake that was surprisingly simple, despite how hard it was to find sweetened condensed milk!
So this cake starts with making a REALLY easy ice cream. No machine required – just whisk some ingredients together and freeze it. With an ice cream cake, you’re less concerned with making sure the ice cream is creamy, so churning isn’t necessary.
In a small bowl, combine the lemon juice and lemon zest.
In a medium bowl, slowly whisk the lemon juice/zest mixture into the sweetened condensed milk, continuously mixing until thickens.
Using a rubber spatula, stir in the yogurt.
In a separate bowl, lightly whisk the heavy cream until soft peaks form.
Fold the whipped cream into the lemon mixture.
In a large bowl, combine the cornflakes, sugar, and melted butter.
Spoon about half of the cornflake mixture into a loaf pan lined with parchment paper.
Pour the ice cream batter over the cornflakes, and freeze for 15 minutes.
Spoon the remaining cornflakes over the top, and return to the freezer for at least 6 hours.
When ready to serve, slice up, and eat with a spoon!
This is lemony and crunchy and cold. Everything you want for a summer treat.
Enjoy!
Lemon Ice Cream Cake
Ingredients:
- 4 lemons, 2 zested and all juiced
- 13 3/4 ounce can of sweetened condensed milk
- 5/8 cup Greek plain yogurt
- 5/8 cup heavy cream
- 4 cups cornflakes
- 1/4 cup sugar
- 5 tablespoons butter, melted
Directions:
- In a small bowl, combine zest from 2 lemons and juice from 4 lemons.
- Place the sweetened condensed milk in a medium bowl. Slowly whisk in the lemon mixture until thickens.
- Stir in the Greek yogurt with a rubber spatula.
- In a separate bowl, whisk heavy cream until soft peaks form. Fold into lemon mixture.
- In a large bowl, combine cornflakes, sugar and melted butter.
- Spoon half of the cornflakes mixture into a loaf pan lined with parchment paper. Pour ice cream batter over the top. Freeze for 15 minutes.
- Spoon remaining cornflakes mixture over the top. Return to freezer for at least 6 hours.
- When ready to serve, remove from loaf pan and slice.
