Lemon Ice Cream Recipe (No-Churn Lemon Ice Cream)

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  • Lemon Ice Cream is a rich, creamy taste of spring. Make this refreshing no-churn Lemon Ice Cream Recipe for a memorable sweet and tart treat you’ll love! 

    creamy lemon ice cream

    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! 

    lemon ice cream recipe

    Lemon Ice Cream Recipe With Sweetened Condensed Milk

    The secret to making homemade ice cream without churning? Just two ingredients are the basis for all my flavor combos. Yes, that’s it! And the best part? You don’t need an ice cream maker!

    First: Really cold heavy whipping cream. You may not have it in your fridge at all times (but perhaps that’s for the best?), but it’s one of my favorite staples. I use it to make Homemade Whipped Cream, to make my Best Cinnamon Roll Recipe ultra moist and Banana Cream Pie.

    And second: Sweetened condensed milk. It’s easy to keep it in your pantry for ice cream cravings and a variety of baking needs. No judgement from me if you make this homemade ice cream for a big birthday party or just a regular Tuesday night.

    These two ingredients combined make ice cream so creamy!

    lemon ice cream in a bowl

    How To Make This Easy Lemon Ice Cream

    Are you ready? It’s so simple. 

    • In a mixing bowl, whip heavy cream until stiff peaks form. how to make lemon ice cream
    • Blend in sweetened condensed milk, lemon extract (or lemon zest) and lemon juice.
    • Pour into loaf pan and freeze until solid.
    • Serve and enjoy! 

    QUICK TIP: 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. 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.

    lemon ice cream

    How To Serve And Store Lemon Ice Cream

    While this no-churn lemon ice cream is delicious served on it’s own, it’s the perfect accompaniment to other desserts as well. Consider serving it with a slice of my favorite blueberry loaf cake. The combination of tart lemon, sweet cream and blueberry flavor is out of this world! It’s a delicious choice to serve with cakes and a variety of pies.

    lemon ice cream recipe

    You can make this no churn ice cream in a loaf pan or 4 miniature loaf pans, but any mixing bowl or dish will do.

    It will keep in an airtight container like this ice cream container in the back of the freezer for 2 weeks or until crystallization forms.

    lemon ice cream in a bowl

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    lemon ice cream

    Love Lemon Everything? Me too! 

    Check out all these delicious lemon-inspired recipes to feed your lemon cravings! 

    If you enjoy this lemon ice cream, I’d love to hear from you! Come back and leave a five star review, or share your results in a comment! What’s your very favorite flavor of ice cream?

    4 ingredient creamy lemon ice cream

    lemon ice cream
    5 from 7 votes

    Lemon Ice Cream Recipe (No-Churn Lemon Ice Cream)

    Lemon Ice Cream is a rich, creamy taste of spring. Make this refreshing no-churn Lemon Ice Cream Recipe for a memorable sweet and tart treat you'll love! 
    Course Dessert
    Cuisine American
    Keyword easy dessert, ice cream, lemon
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 12
    Calories 214 kcal



    1. Beat heavy cream until peaks form.

    2. Blend in sweetened condensed milk, lemon juice, and lemon extract.

    3. Pour into a loaf pan or any freezer safe dish and freeze until solid - about 4+ hours.

    Recipe Notes

    Quick tip: 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.) 

    Nutrition Facts
    Lemon Ice Cream Recipe (No-Churn Lemon Ice Cream)
    Amount Per Serving
    Calories 214 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 10g50%
    Cholesterol 62mg21%
    Sodium 45mg2%
    Potassium 127mg4%
    Carbohydrates 14g5%
    Sugar 13g14%
    Protein 2g4%
    Vitamin A 645IU13%
    Vitamin C 4.8mg6%
    Calcium 93mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
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