In a flexible, silicone loaf pan or
metal loaf pan lined with parchment paper, add all of the dry ingredients and stir to mix everything up well.
Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in
a metal loaf pan (it may take less time in a glass pan).
Transfer to a freezer safe container (I use
a metal loaf pan lined with parchment paper) and freeze for 1 - 2 hours, until the ice cream begins to harden.
Line
a metal loaf pan (approximately 9x5x3») with 2 layers of plastic wrap, leaving generous overhang on all sides.
If you don't have an ice cream maker, just pour the lemon mixer right into
a metal loaf pan and freeze it for 2 hours.
Pour into
a metal loaf pan.
I thought I had 2 Pyrex loaf pans, but one seemed to go missing, so I used
the metal loaf pan I found.
Place in
a metal loaf pan (if using a large crock pot) or directly in crock pot.
Pour the lemon mixer right into
a metal loaf pan and freeze it for 2 - 4 hours.