Lemon Ice Cream No Ice Cream Maker Necessary
Indulge in the zesty, refreshing taste of homemade Lemon Ice Cream—no ice cream maker required! This no-churn recipe combines the tangy brightness of freshly squeezed lemon juice and zest with the creamy richness of whipped heavy cream, sweetened condensed milk, and a hint of vanilla for a perfectly balanced dessert. Ready in just 15 minutes of prep, this easy-to-make treat relies on simple folding techniques to create a luscious, airy texture without the need for special equipment. After a few hours in the freezer, you'll have a smooth, scoopable ice cream bursting with citrus flavor. Perfect for summer gatherings or as a light, refreshing finish to any meal, this lemon ice cream is a must-try for dessert lovers. Garnish with extra lemon zest or mint for an elegant touch!
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 can (14 ounces) Sweetened condensed milk
- 3 large Lemons
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Chill a large mixing bowl and the whisk attachments of your hand or stand mixer in the freezer for about 10 minutes to ensure the cream whips properly.
Zest one of the lemons to gather 1 tablespoon of lemon zest, then juice all three lemons to extract about 3/4 cup of fresh lemon juice. Strain the juice to remove seeds and pulp for a smooth texture.
In a large chilled mixing bowl, pour 2 cups of heavy whipping cream. Using a hand or stand mixer, whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes.
In a separate bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix well until fully incorporated.
Gently fold the lemon mixture into the whipped cream using a spatula. Start by adding a small amount to lighten the cream, then fold in the rest. Be careful not to overmix to preserve the airiness of the whipped cream.
Transfer the mixture into a loaf pan or other freezer-safe container. Smooth the top with a spatula and cover with plastic wrap, pressing the wrap lightly against the surface to prevent ice crystals from forming.
Freeze for at least 6 hours or overnight until the ice cream is firm.
Scoop and serve directly from the container. Garnish with additional lemon zest or fresh mint leaves if desired. Enjoy your homemade lemon ice cream!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
