No Churn Lemon Ice Cream

5 from 25 votes

No Churn Lemon Ice Cream

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

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Author: Julie Blanner

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.

Notes

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.

Nutrition