Lemon Cream Recipe
Description
This refreshing Lemon Cream is a delightful no-bake dessert that combines the natural sweetness of ripe bananas with the tangy brightness of fresh lemon juice. Blended until silky smooth and then frozen, it creates a texture similar to a light sorbet or ice cream. The addition of simple syrup ensures the perfect balance of sweetness, while heavy cream adds a luxurious, velvety mouthfeel. It is an excellent choice for summer gatherings, light desserts, or a healthy-ish treat since it relies on fruit rather than artificial additives. Serve it immediately after freezing for the best texture, or let it soften slightly for a smoother scoop.Ingredients
Directions
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Peel the bananas and place them in a food processor along with the fresh lemon juice.
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Process the mixture until it forms a completely smooth pur&# 195;©e.
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Pour the banana purée back into the food processor bowl and add the simple syrup.
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Add the heavy cream to the mixture and blend until fully combined and smooth.
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Transfer the mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until solid.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 421.9kcal
- % Daily Value *
- Total Fat 21.9g34%
- Saturated Fat 13.3g67%
- Cholesterol 66.0mg22%
- Sodium 9.7mg1%
- Total Carbohydrate 58.1g20%
- Dietary Fiber 2.6g11%
- Sugars 28.1g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use very ripe bananas with brown spots for maximum sweetness and flavor.
If the mixture is too thick after blending, you can add a splash more lemon juice or simple syrup to help it process smoothly.
Allow the frozen cream to sit at room temperature for 5-10 minutes before serving to make it easier to scoop.
Store any leftovers in an airtight container in the freezer for up to 2 weeks.
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