8lemon cookiesor golden oreo, more to sprinkle, optional
Instructions
Whip cream with a beater until it reaches stiff peaks. Set aisde.
Break cookies with your hands into small chunks.
Add condensed milk, cookies (if using), lemon juice, and zest, to the whipped cream.
Mix by folding with a spatula. Do not over-mix or you will deflate the cream.
Transfer ice cream to a container. Sprinkle some crushed cookies.
Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
Freeze the ice cream for at least 6 hours.
Remove the ice cream 10-15 minutes before serving so it is scoopable.
Video
Notes
Lemon: You can substitute lemon juice for lime juice. !/2 cup lemon juice produces a fairly sour taste use ⅓ cup for a mildly sour taste.
Cookies: I used lemon cream cookies or biscuits like oreo lemon. You may use oreo classic too. You can skip cookies altogether if you like a smooth texture.
Cream: Use full-fat heavy cream for this recipe. Use it chilled so that doubles very well in volume and gets stiff peaks.
Condensed milk: You can use homemade condensed milk as well.
Storage: It will be good in the freezer for 6 weeks after that the sugar starts to crystallize and makes the ice cream grainy.
White chocolate chips would good addition too. You can add some cream cheese as well.