Recipe by:  Caterina Ciuffetelli

Source: family recipe

Serves: 8


  • 1 can of evaporated milk
  • 125 ml lemon juice
  • 125 g sugar
  • 250 g chopped Nilla vanilla cookies


  • Keep evaporated milk can in the freezer.
  • Bring it out to room temperature half an hour before making your dessert.
  • Beat evaporated milk in a mixer until fluffy.
  • Add sugar and lemon juice.
  • Mix the chopped cookies.
  • Freeze for two hours.
  • Serve chilled.

Download PDF here (more photos are in the PDF): Italian Lemon Ice Cream Caterina Ciuffetelli