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!
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.
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.
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!
One of my favorite winter time tricks for bringing a cheery touch into our home is a lemon tree! That’s right – you can grow your very own Meyer lemons right in your living room.
Find out how to grow your own, and you’ll be making the most delicious lemon ice cream in no time flat. Then you can make these adorable frosted lemon cookies, too!
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!
Table of Contents
Lemon Ice Cream Ingredients
- Heavy Cream
- Sweetened Condensed Milk
- Lemon Extract or Lemon Zest
- Lemon Juice
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.
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.
How To Make Lemon Ice Cream
Are you ready? It’s so simple.
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk, lemon extract (or lemon zest) and lemon juice.
- Pour into loaf pan and freeze until solid.
- Serve and enjoy!
- 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.
- With Brownies
- Topped with Raspberry Sauce
- Topped Strawberry Sauce
- With a bowl of berries
- Garnish with mint
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.
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?
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!
- 2 cups heavy cream cold
- 10 ounces sweetened condensed milk
- 1 tablespoon lemon extract 2 tbsp lemon zest
- ½ cup lemon juice
- Beat heavy cream until peaks form.
- Blend in sweetened condensed milk, lemon juice, and lemon extract.
- Pour into a loaf pan or any freezer safe dish and freeze until solid – about 4+ hours.
TipsI 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.)
NutritionCalories:214kcalCarbohydrates:14gProtein:2gFat:16gSaturated Fat:10gCholesterol:62mgSodium:45mgPotassium:127mgSugar:13gVitamin A:645IUVitamin C:4.8mgCalcium:93mgDid you Make This Recipe?Mention @JulieBlanner