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No ice cream maker? No problem! No churn ice cream is so easy to make and this creamy homemade lemon ice cream recipe is the perfect, refreshing summer dessert. Only 5 ingredients and 15 minutes of prep and you are almost there!
I wouldn't be true to lemons + zest if I didn't have every lemon dessert under the sun here, right? A lemon ice cream recipe is a MUST.
Homemade lemon ice cream is a necessity because it is not something you can really easily find at the grocery.
Rich, creamy and no ice cream maker? Not too good to be true, promise.
I have an ice cream maker, but I make no churn varieties more often. Crazy? No, because these are incredible. Peanut Butter Cookies and Cream and Butter Pecan are two others that you may need to check out after you try this lemon ice cream!
You won't believe how simple no churn lemon ice cream is to make, but once you try it, you will be whipping up (no pun intended, ha) all kinds of creamy summer treats!
What you will need:
- You will need the lemons for the zest as well as the juice to make this homemade lemon ice cream recipe. Only a touch of the juice is needed, but you will want the zest from both.
- You could add a bit of lemon extract instead of the vanilla. But I opt for the vanilla.
How to make homemade lemon ice cream without an ice cream maker:
- In a bowl, stir or whisk together the condensed milk, lemon zest, lemon juice, vanilla and sea salt until combined. (steps 1 and 2)
- Add heavy cream to a separate medium bowl and using a hand or standing mixer, and beat until stiff peaks form. If you have never done this before, it takes time. You can watch the video from the Butter Pecan ice cream to see the varying phases. This part will take about 3-5 minutes. (steps 3 and 4)
- Transfer the whipped cream into the bowl with the lemon and condensed milk mixture. Gently fold the whipping cream in. You want to do this as lightly as possible to help the whipped cream stay aerated. (steps 5 and 6)
- Transfer the lemon ice cream mixture into a freezer safe container. I like using a bread pan--it is the perfect size. Cover and freeze for at least 4 hours. Enjoy! (step 7)
Notes:
- Allow this homemade creamy lemon ice cream to sit out for about 5-10 minutes before scooping when you are ready to serve.
- Pop this into a graham cracker crust instead of a container and you have yourself a simple ice cream pie! Add some whipped cream on top and you are all set.
- If opting to add lemon extract, start out small and then add to taste. You don't want to overdo the flavor.
- This ice cream pairs so well with angel food cake, blueberry pie, or it makes great ice cream sandwiches with these lemon sugar cookies!
Try these other lemon treats:
- Champagne Bundt Lemon Cake
- Easy Blueberry Lemon Dump Cake
- Lemon Sugar Cookies
- Blueberry Lemon Mug Cake
- No Bake Blueberry Lemon Tarts
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Homemade Lemon Ice Cream Recipe
Ingredients
- 2 c heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 2 T lemon zest (approx. 2 lemons)
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch of sea salt
Instructions
- In medium bowl, whisk together condensed milk lemon zest, lemon juice, vanilla and salt if desired. Slowly fold in the whipped cream into the condensed milk and very gently allow the two to combine.
- In a separate medium bowl, beat cream until it makes stiff peaks when you remove the mixer. This will take about 3-5 minutes.
- Gently fold the whipped cream into the lemon and condensed milk mixture. Transfer to a freezer safe container and freeze for about 4-6 hours.
- Before serving, allow ice cream to sit out for about 5 or so minutes before spooning out, especially if it's been in the freezer for much longer than 6 hours. Enjoy!
Notes
- Pop this into a graham cracker crust instead of a container and you have yourself a simple ice cream pie! Add some whipped cream on top and you are all set.
- If opting to add lemon extract, start out small and then add to taste. You don't want to overdo the flavor.
- This ice cream pairs so well with angel food cake, blueberry pie, or it makes great ice cream sandwiches with these lemon sugar cookies!
-
- Over medium heat, combine basil leaves, zest of one lemon and cream in a small sauce pan. Stir several times and allow to heat for about 8-10 minutes. Remove from heat and cover. Chill in refrigerator until cold again and toss the basil. (About 2 hours) Then follow the recipe as stated above in step 1.
Nutrition
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Kathye says
I made this ice cream with the basil, following the recipe to a T. I made my daughter and son-in-law guess (they're both great taste guessers). Neither one could identify the basil and they both knew it was citric but couldn't swear to lemon, but they both agreed that it was yummy. I'll make this again with more basil and lemon oil. Great recipe though, thanks for sharing!
Lorie says
Good to know!! I haven’t tested with the basil in a while but will give it a go again soon!! Thanks!
Katie says
How much basil do you recommend using? I don't see it listed in the recipe. Thanks!
Lorie says
Hi! I guess that would help. I used 5-7 basil leaves.
Harry A. says
Life is short, eat dessert first.
Great ice cream. A little too much lemon for my liking. Second time we made it, I reduced the lemon juice by a half teaspoon. Now that is better. Thanks for sharing the recipe with us.
Lorie says
I like your style!!! Glad to know you were able to adjust it the second time. I’m a big lemon fan so I probably should mention that in the post. Thanks!