Creamy lemon ice cream in lemon shell

Let’s be clear from the beginning: this creamy lemon ice cream would not necessarily fall in the healthy category… Having said that, who cares in these moments in time!! Well, maybe we should care a little, but we’re also allowed to do things that make us feel better, and cooking something that I would not normally cook makes me feel better right now… go figure!

lemon ice cream in a lemon shell in a martini glass

The other day I was preparing some rainbow gelatin eggs with my kids (super fun to make, btw) that we randomly came across surfing the internet, and we had some leftover condensed milk. I didn’t want to throw it away and the first recipe that came to my mind was these creamy lemon ice cream in their lemon shells that my mom used to make when I was a child. I think this is actually the one and only recipe I know that uses condensed milk. I never use it for cooking and wouldn’t know what to do with it, honestly… The only other time I have ever had condensed milk was in college during the exams period when I used to lock myself up to study and did not eat that much. My mom would buy condensed milk in tubes so I could suck on them while studying. I’m not sure what was the nutritional rationale behind this (a lot of energy from pure sugar?!?!) but for sure was an act of love.  

view from above of two lemon ice creams in their lemon shell

Anyway, I called mom last week and asked how she used to prepare these creamy lemon ice cream in lemon shell. I can’t remember the last time I ate them so it was fun to go back to my childhood for a bit. It turns out they are super easy to prepare and fun to make with the kids. You just need lemons, heavy cream and condensed milk (you see now why I started saying about the not so healthy category of this recipe?).

lemon ice cream in lemon shell in a martini glass

First cut the two ends of the lemons. Cut both ends so they will stand tall on a plate. I did not do it and had to put them in cups (not a big deal but it would have been easier if I had cut both ends). Scoop the lemon flesh out of the lemons being careful not to break them and squeeze all the juice out of the flesh. Mix heavy cream, condensed milk, lemon juice and lemon zest. Pour the mix into the lemon shells and popsicle molds. Freeze. Eat. Enjoy.

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lemon ice cream in a lemon shell in a martini glass

Creamy lemon ice cream in lemon shell

  • Author: Carla
  • Prep Time: 10
  • Cook Time: 2 hr freezer
  • Total Time: 2 h 10 min
  • Yield: 2 lemons + 6 small popsicles 1x
  • Category: dessert


Creamy lemon ice cream super easy to make with just three ingredients an no ice cream maker needed.  


  • 1 pint heavy cream
  • ½ can (7 oz) condensed milk
  • Juice of 2 lemons
  • Zest of ½ lemon


  1. Cut the two ends of the lemons. One to let it stand on a plate and the other one to empty the lemon. Save this end for later.
  2. Scoop out all the lemon flesh and press it into a colander to take all the juice out. Pour the juice in a mixing bowl.
  3. Add heavy cream, condensed milk and lemon zest.
  4. Mix everything, either by hand or with a hand blender.
  5. Pour the mix into the lemon shells and other ice cream containers (little bowls, popsicle molds). Put the reserved lemon ends (caps) over the ice cream.
  6. Freeze for at least 2 hours.
  7. Eat and enjoy!

Keywords: lemon ice cream

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