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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
It’s a Summer favorite frozen dessert recipe since it’s no-bake, so easy, and incredibly refreshing.
If left frozen in an airtight container, your ice cream should remain fresh for up to 1 month.
Yes, you can. I do prefer fresh lemon juice over the store bought and i recommend fresh lemon zest.
Easy Lemon Ice Cream Recipe
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 and freeze 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
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Last Updated on June 19, 2023
What a lovely recipe! I am wild about these E-Z – P-Z recipes. Sounds wonderful.
Thanks so much! I love easy. So much better sometimes!
You had me at Lemon. My mouth is puckering just thinking about this wonderful dessert. I don’t often crave ice cream in the winter either, but I have to say, I’ll make an exception for this, XOXO
I’m game for ice cream any time of year! Love how easy this is!
Thanks Jessica!
What a neat way to make ice-cream! I’ll definitely have to be trying this one out, especially since I love all things lemon. Yummers!
It’s definitely lemony – and very sweet. A good combo!
oh that does sound good, we are planning on going snow boarding in a few weeks, and I am already cold just thinking about it. I hate being cold, I should have been born in Florida, not Canada.
I really want to take Jordan skiing. But I know I’ll be the one shivering in the lodge! 🙂
You had me at lemon! I love lemon anything! This sounds very good, and I love the fact that it is skinny! Does that mean I can eat the whole bowl in one sitting?? LOL!
Well, I try. LOL!
I haven’t made homemade ice cream in years because I don’t have an ice cream maker anymore. Thanks for sharing this recipe. I will have to try it the next time I’m in the mood for ice cream. Great pictures!
Thank you! I love the 2-ingredient ice cream. It’s SO much easier than with the machine!
Yum.. I have fat free sweetened condensed milk just begging to be used!
You know, I get really hot when I sleep too. Glad to know I’m not the only one! (However, I’m sure it’s the mark of some deadly disease…)
LOL, for me it’s age… 🙂
that is some pretty ice cream; although, currently I cannot feel my fingers, so i would definitely need gloves
Yeah, it’s gonna be coooold here the next few days! I’ll still probably eat the ice cream though, ha!
I just ate some ice cream and shivered the entire time. I love ice cream and I won’t give it up in the winter. I’ve got to get my ice cream maker into the freezer soon! I miss my FULL FAT homemade ice cream!
I need good recipes for my ice cream maker – I never make anything good, so I stick to this version! Full-fat is sooo gooood. 🙂
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