This post may contain affiliate links. For more information, read my disclosure policy.

This creamy and refreshing homemade lemon ice cream is made without an ice cream machine and will have you dreaming of summer days. Just mix, stir, and freeze 5 simple ingredients together – it’s a creamy no churn ice cream recipe!

ice cream in two stacked bowls with lemons in the back.


Easy Lemon Ice Cream – No churn!

Lemon lovers, rejoice! This easy no-churn lemon ice cream recipe is full of sweet and tangy lemon flavor that’s sure to be a hit. I love easy ice cream recipes, especially when they don’t require an ice cream machine. 

I made this lemon ice cream the “easy” way without the use of an ice cream maker, AKA No Churn Ice Cream. 

This recipe is heaven: It has an easy ice cream base that has the perfect lemon and sweet creamy balance. Toss your fresh ingredients together and freeze overnight to get the best no-churn lemon ice cream ever! 

Why you’ll love this recipe

  • You do not need an ice cream maker
  • It’s full of fresh lemon flavor
  • It tastes sweet and tangy
  • Only 15 minutes of prep time
ingredients in lemon ice cream.

Ingredients needed

  • Lemon: one tablespoon of freshly squeezed lemon juice 
  • Heavy whipping cream: You make fresh whipped cream which becomes the base of the ice cream.
  • Sweetened condensed milk: no need to add any sugar to this recipe since the sweetness comes from here
  • Lemon Zest: adding lemon zest makes any dessert more aromatic and flavorful 
  • Lemon extract: this is the secret ingredient to getting the perfect lemon flavor 
process shot of lemon ice cream.
process shot of lemon ice cream.
process shot of lemon ice cream.
process shot of lemon ice cream.

How to make lemon ice cream

  1. Beat heavy whipping cream until stiff peaks form then set aside.
  2. Stir together sweetened condensed milk, lemon juice and zest, and lemon extract. 
  3. Fold in whipped cream to the wet mixture.
  4. Freeze in an airtight container and freeze until hardened, at least 4 hours or overnight.
ice cream in two stacked bowls with lemons in the back.

Expert Tips

  • Leave your ice cream in the freezer overnight for a harder ice cream texture.
  • Want a fat-free ice cream? Use a fat-free Cool Whip in place of the heavy cream and swap fat-free sweetened condensed milk.
  • If you prefer soft serve ice cream, then freeze this recipe for about 3 hours instead of overnight.

FAQs

Is lemon ice cream good?

It’s a Summer favorite frozen dessert recipe since it’s no-bake, so easy, and incredibly refreshing. 

How long does ice cream last?

If left frozen in an airtight container, your ice cream should remain fresh for up to 1 month. 

Can you put lemon juice in ice cream?

Yes, you can. I do prefer fresh lemon juice over the store bought and i recommend fresh lemon zest. 

ice cream in two stacked bowls with lemons in the back.

Easy Lemon Ice Cream Recipe

No ratings yet
No ice cream machine is needed – just a few ingredients you stir together and freeze to make a rich and decadent, creamy lemon ice cream.
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Yield 8 servings
Serving Size 1 serving
Rate RecipePrint Recipe

Ingredients
 

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Beat heavy whipping cream until stiff peaks form. Set aside.
  • Stir together sweetened condensed milk, lemon juice and zest, and lemon extract. Fold in whipped cream.
  • Place in an airtight container and freeze until hardened, at least 4 hours or overnight.

Recipe Video

Recipe Notes

  • Feel free to use fat free sweetened condensed milk
  • Want a fat free ice cream? Use fat free Cool Whip (2 8-ounce containers) in place of the heavy cream.

Recipe Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 59mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Ice Cream Recipes




Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




104 Comments

  1. Oh my goodness! It’s as if you read my mind…at this very moment I have a bag of unused lemons and a brand new container of cool whip in the fridge. I have been perusing different lemon recipes online and now I know for sure what to make. I love that it is a healthier version too! Pinning this. 🙂

    Reply

  2. Wow wow wow. This looks and sounds amazing! I’m definitely pinning it and trying it soon. Thanks for sharing!

    Reply

  3. This is awesome! I love homemade ice cream, but still have not invested in an ice cream maker. I’ve tried making frozen yogurt with Chobani but it didnt turn out quite how I wanted it to. I’m definitely trying this recipe. And the flavors you could add are endless!!

    Reply

    1. It’s so true! I’ve made so many variations, both with Cool Whip and with the heavy whipping cream!

      Reply

  4. I love love love lemon!
    I can’t believe I’ve never used it to flavor ice cream before, though. Pinning and definitely want to try soon.

    Reply

  5. Oh how I LOVE lemon ice cream!!! Well, I’ve only ever had lemon gelato– but that was incredible 🙂 And I’m sure this is too!! Can’t wait to try it (because, helloooo? I’m a total two-ingredient ice cream addict)!

    Reply