Go Back
+ servings
Print Pin
5 from 6 votes

Best Ever No Churn Lemon Ice Cream

This Easy No Churn Lemon Ice Cream is the perfect homemade ice cream bursting with citrus! Made with real cream and lemons - only 3 ingredients!
Course Dessert
Cuisine American, Italian
Keyword Homemade No Churn Ice Cream, Lemon Gelato, Lemon Ice Cream
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 206kcal
Author Chrissie

Equipment

  • Hand mixer or stand mixer
  • container or loaf pan

Ingredients

  • 2 cups cold heavy whipping cream or 500 ml
  • 1 14 ounce can sweetened condensed milk
  • zest of 2 lemons
  • juice of one lemon

Instructions

  • Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
  • Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
  • Continue whipping as you add the lemon juice and zest just until it's incorporated. You'll notice the mixture thickens after adding the lemon - this is good!
  • Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
  • Line a large loaf pan with parchment paper (or use a resealable plastic freezer-safe container, if you prefer) and scrape the cream mixture into the pan or container.
  • Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.
  • Serve with some lemon zest and fruit, or however you desire.

Video

Notes

This ice cream keeps for up to 2 weeks in the freezer, although it will get very hard if left in the freezer for multiple days. To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg