Lemon Cake Ice Cream

Recipe by Shana Smith
Looking for something that’s both tart and sweet?
This ice cream has got you covered. Enjoy bursts of fresh lemon and tender pound cake pieces for a treat that tastes just like summer.

2 c. heavy cream

14 oz. sweetened condensed milk

1 tsp. vanilla extract

2 tbsp. lemon juice

Lemon zest

½ c. pound cake, cubed

Instructions:

Using a hand mixer, whip the heavy cream until it begins to form stiff peaks, about three minutes.

Slowly incorporate the sweetened condensed milk, followed by the vanilla and mix-ins.

Pour the mixture into a metal loaf pan, and freeze for at least six hours before serving.

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