Lemon ice cream is a rich, creamy taste of citrus and sunshine. Make this refreshing no churn lemon ice cream recipe for a memorable sweet and tart treat you’ll love! When it’s this easy and delicious, how can you resist? Learn how to make lemon ice cream with condensed milk in this easy recipe that requires no ice cream machine!
“There’s nothing better on a sizzling summer day than a nice bowl of lemon Ice Cream. It’s simply refreshing. I’ve made this recipe a dozen times and have shared with family and friends, the love…LOVE IT!!!”
– mark –
What is it about spring weather that makes everything lemon-flavored sound so good? I literally can’t get enough! It’s something about that sweet, tart citrus flavor that keeps me coming back for more.
When I have a craving for something simple and sweet, we often whip up a batch of my favorite no-churn ice cream. It’s so simple to make and it’s easy to create any flavor you might be dreaming of in the moment.
I created this lemon ice cream on a whim recently when I was craving that cool, creamy lemon flavor. Believe me when I say this ice cream is easy… actually too easy! My hips don’t lie!
Why You’ll Love this Recipe
- Just Four Ingredients – It’s a no fuss recipe that is made without an ice cream machine.
- Eggless – This recipe requires no eggs and no complicated ingredients or equipment. No tempering required!
- Rich and Creamy – Heavy cream and condensed milk combine for the ultimate cool and decadent treat.
If you love ice cream as much as we do, don’t miss this incredible round up of 18 of the BEST no churn ice cream flavors. So easy and so good – and don’t skip this new Orange sherbet too.
Ingredients
- Heavy Cream – Heavy whipping cream is required here, don’t try to sub with milk or other options.
- Sweetened Condensed Milk – This gives this no churn ice cream the sweetness you crave!
- Lemon Extract or Lemon Zest – Either will give this ice cream lots of extra lemon flavor.
- Lemon Juice – Fresh squeezed is great, but you can use bottled if that’s what you have on hand.
Variations
- Add Fruits – Strawberries, blueberries, raspberries and blackberries pair well.
- Zest – I used lemon zest when I made this recipe, but lemon extract is an easy substitute. It saves time and eliminates the texture of zest. Use half the amount of the measurement suggested for zest. In this situation, that would be 1 tablespoon of extract vs. the 2 tablespoons of zest.
- Substitute Extract – In lieu of lemon, use orange extract or traditional vanilla.
- Add Graham Cracker Crumbs – Fold in crumbs for frozen cheesecake flavor. Even better, add fruits and graham crackers to make blueberry or Strawberry Cheesecake Ice Cream.
Tools to Use
- Mixer (You can also mix by hand)
- Loaf Pan
- Ice Cream Storage Container
Tip from my Test Kitchen
Chill your mixing bowl and beaters in the refrigerator for about 15-30 minutes before whipping the cream. This helps the cream whip up faster and stay cold.
Frequently Asked Questions
You might question why the acidity of the lemon juice doesn’t curdle the cream. Thankfully, the heavy cream and lemon juice are combined at the same temperature in this recipe, so there’s no risk of curdling!
Zest is part of the peel (or rind) of a lemon. While the peel refers to the entire skin of a lemon (including the colorful outer section and the bitter interior white pith), zest takes only the best of the flavorful yellow rind.
Serving Suggestions
Serve simply with fresh berries and a garnish of mint, or use this lemon ice cream as a topping for another dessert.
No Churn Lemon Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 10 ounces sweetened condensed milk
- 1 tablespoon lemon extract (or sub with 2 tbsp lemon zest)
- ½ cup lemon juice
Instructions
- Beat heavy cream until peaks form.2 cups heavy whipping cream
- Blend in sweetened condensed milk, lemon juice, and lemon extract.10 ounces sweetened condensed milk, 1 tablespoon lemon extract, ½ cup lemon juice
- Pour into a loaf pan or any freezer safe dish and freeze until solid – about 4+ hours.
Julie’s Tips
-
- Make sure you use really cold heavy whipping cream. Store it at the back of your refrigerator for best results.
- Put your mixing bowl in the fridge or freezer for a little bit before, as well. The colder your bowl and ingredients are, the more air will be trapped in your ice cream for a lighter, creamier finish.
Substitutions and Variations
I used lemon zest when I made this recipe, but it’s so easy to substitute with lemon extract. If you don’t want the texture of the lemon zest, use extract instead! It’s a powerful flavor substitute. (Generally, you’ll use half the amount of the measurement suggested for zest. In this situation, that would be 1 tablespoon of extract vs. the 2 tablespoons of zest.)- Add Fruits – Strawberries, blueberries, raspberries and blackberries pair well.
- Substitute Extract – In lieu of lemon, use orange extract or traditional vanilla.
- Add Graham Cracker Crumbs – Fold in crumbs for frozen cheesecake flavor.
Storage Note
This ice cream will keep in an airtight container in the back of the freezer for two weeks, or until crystallization forms.Estimated nutrition information is provided as a courtesy and is not guaranteed.
My new favorite ice cream flavor! So yummy!
Hands down best recipe! I have searched here and there for years for the best Lemon Ice cream, I can finally stop looking! Nothing compares, delicious! Thank you!!!
So happy to hear you love it!
There’s nothing better on a sizzling summer day than a nice bowl of lemon Ice Cream. It’s simply refreshing.. I’ve made this recipe a dozen times and have shared them with family and friends, the love…LOVE IT!!!
Hi Mark!
Your comment really brightened my morning. Thank you so much for sharing- I’m so glad you love this recipe as much as we do!
Have a wonderful weekend (hopefully filled with ice cream).
Julie
In love with this recipe! Love to put strawberry sauce on top.
Yum
This is the perfect way to beat the heat…so easy too!
Wow, this is the easiest ice cream ever! I can never resist a lemon dessert and I’m going to make this all summer long.
This is an absolutely phenomenal recipe. So much flavor in every bite.
Can I put this in my ice cream freezer?