In a separate bowl, whip the heavy cream with an electric mixer until it forms stiff peaks (about 3-5 minutes on medium-high speed). Be careful not to overwhip, as the cream can turn into butter.
Gently fold the whipped cream into the lemon-condensed milk mixture using a spatula, taking care not to deflate the whipped cream. Continue folding until the mixture is smooth and fully combined, achieving a light, airy texture.
4. Freeze the Ice Cream:
Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap to prevent ice crystals from forming.
Freeze for at least 6 hours, or until firm. For the best texture, freeze overnight.
5. Serve:
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop.
Scoop into bowls or cones, and enjoy this creamy, refreshing treat. The combination of lemon, chocolate, and peanuts creates a unique and delicious flavor profile perfect for any occasion.
Nutritional Information (Per Serving – Approx. 8 Servings):
