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Lemon ice cream in lemon shells with daisies

No-Churn Lemon Ice Cream

A bright and creamy lemon ice cream you can whip up without an ice cream machine! Perfectly citrusy, refreshingly light, and incredibly easy to make.
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Prep Time 15 minutes
Freeze Time 6 hours
Servings: 8 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 cups Heavy whipping cream cold
  • 1 (14 oz) Can sweetened condensed milk
  • ½ cup Lemon juice about 2-3 lemons
  • 1 tbsp Lemon zest
  • 1 tsp Vanila extract
  • Pinch of salt

Equipment

  • Hand mixer or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Fine grater
  • Citrus juicer optional
  • Spatula
  • Loaf pan or freezer-safe container
  • Plastic wrap or lid for covering

Method
 

  1. Zest & Juice:
    Zest your lemons first, then juice them. Set aside.
  2. Whip the Cream:
    In a large bowl, beat the cold heavy cream with a hand mixer (or stand mixer) until stiff peaks form — about 3–4 minutes.
  3. Mix the Base:
    In a separate large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt until fully combined.
  4. Combine:
    Gently fold the whipped cream into the lemon mixture in batches. Use a spatula and fold carefully to keep the mixture light and airy.
  5. Freeze:
    Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
  6. Serve:
    Scoop and enjoy! Optional: top with crushed graham crackers, extra zest, or fresh berries for a lemon pie twist.