BLACKBERRY LEMON ICE-CREAM CUPS!

This recipe is for all the people out there that love ice cream but don’t own an ice cream maker (and/or are a little lazy)! It takes just a few minutes to make and the result is sooo tasty! This no-churn ice cream is a perfect addition to any BBQ or summer-fest you host. You can easily make this ahead and it stores really well in the freezer and is total eye-candy too. I loved making this recipe and I loved the fresh and colorful look it provides. The lemon-cups turned out very vibrant and the blackberry mascarpone cream that was left over was absolutely DELICIOUS. Making it, I thought, this is an amazing dessert even unfrozen.

Hope you guys enjoy making these at home and you can take my word for it – they are super easy to make!!

Merken

Merken

Merken

Merken

Print Recipe
BLACKBERRY LEMON ICECREAM CUPS!
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cut the lemons sideways and remove the flesh (don’t throw it away, I added it to my bottled water for a fresh lemony taste).
  2. Puree the lemon zest, blackberries and honey in a blender.
  3. Mix the sweetened condensed milk into the berry puree.
  4. Whip the cream until stiff. Fold the cream into the berry mixture.
  5. Fill the ice cream into the lemon halves and carefully cover with cling film or aluminum foil and freeze for at least 4 hours. Make sure that the lemons sit straight up and the ice does not leak out before they can freeze. Fill Rest of ice into a container and also put into the freezer or fridge to enjoy as ice cram or dessert cream.
  6. Once frozen, decorate with berries and enjoy a piece of heaven!


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