Homemade No Churn Lemon Ice Cream Recipe
This Homemade No Churn Lemon Ice Cream recipe is a creamy, refreshing summer treat made with just five simple ingredients. Without the need for an ice cream maker, this easy-to-make dessert combines the tangy brightness of fresh lemon zest and juice with the richness of heavy whipping cream and sweetened condensed milk. Ready in just 10 minutes of prep time plus a few hours in the freezer, this luscious lemon ice cream is perfect for cooling off on warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream, very cold
- 1 (14 oz) can sweetened condensed milk
- 1 ½ tablespoons lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional Topping
- 2-3 tablespoons lemon curd
Instructions
- Prepare the lemon mixture: In a medium bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, vanilla extract, and a pinch of sea salt until well combined and smooth.
- Whip the cream: In a separate medium bowl, use an electric mixer to beat the heavy whipping cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes, so watch carefully to avoid over-beating.
- Fold whipped cream into lemon mixture: Gently fold the whipped cream into the lemon and condensed milk mixture, carefully combining to maintain a light and fluffy texture without deflating the cream.
- Transfer to container and swirl lemon curd (optional): Pour the mixture into a freezer-safe container, such as a bread pan. If desired, spoon the lemon curd on top and use a toothpick or knife to swirl it throughout the surface for added lemony bursts.
- Freeze: Cover the container and freeze the ice cream for 4-6 hours, or until firm enough to scoop.
- Serve: Before serving, allow the ice cream to sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Enjoy your creamy homemade lemon ice cream!
Notes
- Allow the ice cream to sit out for 5-10 minutes before scooping to achieve the best texture.
- Use full-fat heavy whipping cream and sweetened condensed milk for optimal creaminess and flavor. Substituting lower-fat or sugar-free versions will affect texture and taste.
- For a stronger yellow color, add a few drops of yellow food coloring to the lemon mixture before folding in whipped cream.
- Optional basil infusion: Heat cream with basil leaves and lemon zest over medium heat for 8-10 minutes, then chill and discard basil before proceeding with the recipe for a subtle herb flavor.
