"Creamy, refreshing homemade lemon ice cream is so easy…you don’t even need an ice cream maker!"
Creamy Homemade Lemon Ice Cream (No-Churn!)
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- Recipe Card
Prep time: 15mins
Serves or Makes: 10
Recipe Card
ingredients
- 2 cups cold heavy cream
- 14 ounce can sweetened condensed milk
- 1/3 cup fresh lemon juice
- 2 teaspoons lemon zest, packed
- 1 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Method
Step 1
While you’re making the ice cream, chill your ice cream container in the freezer for 15 minutes.
Step 2
Place cold heavy cream, vanilla and salt in the bowl of a mixer. Whip on medium speed to stiff peaks (whipped cream that firmly holds its shape). It will take 3-5 minutes.
Step 3
Turn mixture off and use a spatula to fold in condensed milk, lemon juice, and zest. Mixture will look like soft whipped cream.
Step 4
Spoon into your chilled container, smoothing out evenly. Sprinkle topping of choice (ideas in post above!).
Step 5
Cover your container with plastic wrap. Then slide the container in a freezer-safe bag (it’s okay if you can’t seal it shut). I recommend freezing for at least 12 hours. Let sit at room temperature for 10-15 minutes before scooping!