Easy Lemon Ice Cream {Skinny}

1. 1

   Stir together sweetened condensed milk and cool whip in a large tupperware container.

2. 2

   Stir in the zest and juice from 1 lemon (she used a Meyer lemon, if yours is a small or regular lemon, you may want to use two) and the extract (this is optional, but I wanted an extra punch of lemon flavor).

3. 3

   Stir until mixed and freeze until hardened, at least 6 hours or overnight.

4. 4

   Note: You can use 2 cups of cold heavy whipping cream, whipped until stiff peaks form, in place of the Cool Whip if you'd rather.

* Per serving · 4 servings · Values may vary.

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