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    You are here: Home / Ice Cream + Frozen Treats / Homemade Creamy No Churn Lemon Ice Cream

    Homemade Creamy No Churn Lemon Ice Cream

    Last Updated May 12, 2021. Published June 10, 2020 By Lorie 26 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Scoop of homemade lemon ice cream in white bowl with spoon.

    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.
    Ingredients to make recipe.

    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)
    Condensed milk, lemon, heavy whipping cream in mixing bowl.
    • 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)
    Mixed whipped cream and condensed milk in mixing bowl.

    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!
    Lemon ice cream in white bowl with lemon wedges and ice cream container behind it.

    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

    HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

    Lemon ice cream in white cup with spoon.

    Homemade Lemon Ice Cream Recipe

    No ice cream maker? No problem! No churn ice cream is so easy to make and this no churn lemon basil ice cream is a combo you will be so amazed by--the lemon and basil really compliment each other in this creamy treat!
    4.84 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Freeze: 4 hours
    Total Time: 4 hours 15 minutes
    Servings: 8
    Calories: 367kcal
    Author: Lorie Yarro

    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!
    The original recipe had basil in it as well. I shifted it to just lemon but wanted to include the option if you wanna spice things up a bit. Prior to starting the recipe, you will want to do the following:
      • 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

    Calories: 367kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 86mg | Potassium: 229mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1007IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Comments

    1. Kathye says

      August 19, 2021 at 11:25 am

      4 stars
      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!

      Reply
      • Lorie says

        August 23, 2021 at 11:03 am

        Good to know!! I haven’t tested with the basil in a while but will give it a go again soon!! Thanks!

        Reply
    2. Katie says

      July 07, 2020 at 12:03 pm

      How much basil do you recommend using? I don't see it listed in the recipe. Thanks!

      Reply
      • Lorie says

        July 07, 2020 at 12:49 pm

        Hi! I guess that would help. I used 5-7 basil leaves.

        Reply
    3. Harry A. says

      July 03, 2020 at 1:59 am

      5 stars
      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.

      Reply
      • Lorie says

        July 05, 2020 at 9:00 am

        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!

        Reply
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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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