Easy Lemon Ice Cream {Skinny}

• 14 ounces fat-free sweetened condensed milk
• 8 ounces fat-free cool whip
• 1 large lemon, zested and juiced (or two smaller, recommended huge Meyer lemon)
• 12 teaspoon lemon extract (optional)

1. Stir together sweetened condensed milk and cool whip in a large tupperware container.
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. Stir until mixed and freeze until hardened, at least 6 hours or overnight.
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.

condensed milk, cool whip, lemon, lemon

Taken from www.food.com/recipe/easy-lemon-ice-cream-skinny-502611 (may not work)