No ice cream maker? No problem! No churn ice cream is so easy to make and this 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 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 this recipe:
- 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 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 Baker Lemonade Cookies
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
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 tsp lemon juice
- 1 tsp 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.
This looks fabulous, I love these flavors, Can’t wait to try this ?
Thanks so much Amy!
I am one of those people who adores ice cream but doesn’t have an ice cream maker. A couple years ago I started making homemade ice cream with whipping cream and condensed milk and it is a game changer. <3 Your recipe looks delicious and we have basil growing in our backyard – I will have to make this!
It seriously is. I had no clue it would turn out so good!
Oh my goodness, this sounds amazing! What a perfect summer recipe 🙂
Thanks Jordan!
Ice cream is on the top of my list for favorite desserts! Lemon ice cream sounds so summery and refreshing, and those waffle cones!!! Oh so good! Pinning!
Mine too!!! Hope you loooove it. Thanks for pinning!
I’m trying this one this weekend! So excited! By the way, it definitely captures the feel of your blog name! ?
Ha, thanks Tiff! I always think that when I have a lemon recipe!
The combination of flavors really intrigues me. I’m going to have to try it!
Promise it’s amaaaaazing!
This looks amazing! I can’t wait to make it. I was just telling my husband that we need to go get stuff to make it this weekend.
Yes!!! Hope you guys love it!
I find this fascinating.. I’ve never made ice cream but I’ve always assumed I needed an ice cream maker. I have one on my list to buy, but my basil plants are overflowing now. I need to try this!
I was blown away Bethany by how amazing and easy this is!
I love lemon, and I love cooking with basil. I would never have thought to put the two together into icecream form. I would totally love this!
It is my new faaaavorite combo!
First time I’ve had a no churn ice cream not work. Beat the chilled heavy whipping cream with the hand mixer for over 25 minutes, in a chilled bowl, and it never got thick. Smelled great, but it wasn’t turning into whipped cream. Going to try it again, but what a waste of that gorgeous basil:(
Oh no!! I’m so sorry to hear that! The only thing I can think that may have impacted is if the cream got a touch too hot?? What an absolute bummer. Looks like I’ll be making this again this week just for my own peace of mind.
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.
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!
How much basil do you recommend using? I don’t see it listed in the recipe. Thanks!
Hi! I guess that would help. I used 5-7 basil leaves.