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Written ByDorothy Kern
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This creamy and refreshing homemade lemon ice cream is made without an ice cream machine and will have you dreaming of summer days. Just mix, stir, and freeze 5 simple ingredients together – it’s a creamy no churn ice cream recipe!
Easy Lemon Ice Cream – No churn!
Lemon lovers, rejoice! This easy no-churn lemon ice cream recipe is full of sweet and tangy lemon flavor that’s sure to be a hit. I love easy ice cream recipes, especially when they don’t require an ice cream machine.
I made this lemon ice cream the “easy” way without the use of an ice cream maker, AKA No Churn Ice Cream.
This recipe is heaven: It has an easy ice cream base that has the perfect lemon and sweet creamy balance. Toss your fresh ingredients together and freeze overnight to get the best no-churn lemon ice cream ever!
Why you’ll love this recipe
- You do not need an ice cream maker
- It’s full of fresh lemon flavor
- It tastes sweet and tangy
- Only 15 minutes of prep time
Ingredients needed
- Lemon: one tablespoon of freshly squeezed lemon juice
- Heavy whipping cream: You make fresh whipped cream which becomes the base of the ice cream.
- Sweetened condensed milk: no need to add any sugar to this recipe since the sweetness comes from here
- Lemon Zest: adding lemon zest makes any dessert more aromatic and flavorful
- Lemon extract: this is the secret ingredient to getting the perfect lemon flavor
How to make lemon ice cream
- Beat heavy whipping cream until stiff peaks form then set aside.
- Stir together sweetened condensed milk, lemon juice and zest, and lemon extract.
- Fold in whipped cream to the wet mixture.
- Freeze in an airtight container and freeze until hardened, at least 4 hours or overnight.
Expert Tips
- Leave your ice cream in the freezer overnight for a harder ice cream texture.
- Want a fat-free ice cream? Use a fat-free Cool Whip in place of the heavy cream and swap fat-free sweetened condensed milk.
- If you prefer soft serve ice cream, then freeze this recipe for about 3 hours instead of overnight.
FAQs
Is lemon ice cream good?
It’s a Summer favorite frozen dessert recipe since it’s no-bake, so easy, and incredibly refreshing.
How long does ice cream last?
If left frozen in an airtight container, your ice cream should remain fresh for up to 1 month.
Can you put lemon juice in ice cream?
Yes, you can. I do prefer fresh lemon juice over the store bought and i recommend fresh lemon zest.
Easy Lemon Ice Cream Recipe
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No ice cream machine is needed – just a few ingredients you stir together and freeze to make a rich and decadent, creamy lemon ice cream.
Prep Time 15 minutes minutes
Chill Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Yield 8 servings
Serving Size 1 serving
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Ingredients
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 tablespoon fresh lemon juice
- Zest of one lemon
- ½ teaspoon lemon extract
Instructions
Beat heavy whipping cream until stiff peaks form. Set aside.
Stir together sweetened condensed milk, lemon juice and zest, and lemon extract. Fold in whipped cream.
Place in an airtight container andfreeze until hardened, at least 4 hours or overnight.
Recipe Video
Recipe Notes
- Feel free to use fat free sweetened condensed milk
- Want a fat free ice cream? Use fat free Cool Whip (2 8-ounce containers) in place of the heavy cream.
Recipe Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 59mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
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Last Updated on June 19, 2023
Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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104 Comments
Made it for the girls and I at work and it was great, everyone wanted the recipe..
ReplyFor calories 1 cup of this icecream is no more than 70 calories. And this recipe makes 4 cups.
ReplyWhat can i use instead of cool whip ? Thanks
ReplyYour list of ingredients say 2 – 8 ounce containers Cool Whip, stating “See Notes” I see no notes about it. Please help
ReplySorry about that – all my notes got erased and I’m working on fixing that. You can use freshly whipped cream (made from 2 cups heavy whipping cream) in place of the cool whip. For cool whip you can use sugar free, fat free or any kind you want.
Can you make this in an electric ice cream maker?
ReplyHow many carbs are in the recipe?? Love,love your ‘re pies, and pictures. I just found you and love everything but I had to ho on this low carb diet. Thanks, Leslie
ReplyI’m not sure, but a lot. Sweetened condensed milk is practically pure sugar!
Replyis there any thing that we could substitute for the condensed milk?
Is it okay to use 2 lemons without Lemon Extract ? if its not, any substitution for lemon extract? 🙂
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