If you’re looking for a super easy, creamy, and refreshing treat that you can whip up without an ice cream maker, you’re going to LOVE this no churn lemon ice cream recipe! It’s tangy, smooth, and packed with fresh lemon flavor! This homemade lemon ice cream is totally doable, even if you’ve never made ice cream before!
I've got over 55 no churn ice cream recipes you've got to check out if you love making your own ice cream without an ice cream maker!
I don't know about you, but I've got some lemon lovers in my house! So when I decided to start making no churn ice cream recipes, I had to give lemon a try!
My family has been obsessed with this no churn lemon ice cream since the first batch. It’s that perfect balance of tart and sweet that makes it so refreshing on a hot day. Plus, it’s creamy and smooth, perfect topped with some homemade whipped cream!
The best part is, if you don't have an ice cream maker, you can still make this easy ice cream recipe! I can throw this together in about 10 minutes, pop it in the freezer, and have a homemade lemon ice cream ready to enjoy in a few hours.
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Can I Make Ice Cream Without an Ice Cream Maker?
Yes, you can absolutely make ice cream without an ice cream maker! No churn ice cream recipes use whipped cream and sweetened condensed milk to create a rich, creamy texture, no special equipment needed.
It’s perfect for beginners or anyone who wants a quick, low-effort dessert. Just mix, freeze, and enjoy. You can customize it with your favorite flavors like mango ice cream, chocolate ice cream, coconut ice cream, or cookies and cream ice cream, and the results are just as good—if not better—than store-bought ice cream!
Ingredients to Make This Easy Lemon Ice Cream
- Heavy whipping cream. It should be very cold so it whips easily. Use any extra you have to make some no bake raspberry cheesecake!
- Sweetened condensed milk. This helps make the ice cream sweet, without the granulated texture of sugar. If you have extra, make some peach ice cream!
- Fresh lemon juice (about 2–3 lemons). Be sure to zest them first so you can add the lemon zest to the ice cream as well.
- Pinch of salt. To help balance the sweetness and the tanginess of the ice cream.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No Churn Lemon Ice Cream
Step 1
Pour your cold heavy whipping cream into a large mixing bowl and whip it with a hand mixer or stand mixer until stiff peaks form. This is what gives your ice cream that light, creamy texture without an ice cream maker.
Step 2
In a separate bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, and a pinch of salt. Stir well to combine.
Step 3
Gently fold the whipped cream into the lemon mixture, being careful not to deflate the cream. Use a spatula and fold until everything is well incorporated and smooth.
Step 4
Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
Tips and Tricks for the Best No Churn Lemon Ice Cream
- Use fresh lemon juice and zest! This really makes a difference in flavor. Bottled lemon juice just won’t give you that bright, fresh zing. If it's all you have, you can use it though!
- Don’t overmix the whipped cream. You want those stiff peaks to keep your ice cream fluffy and creamy.
- Add mix-ins. Blueberries, crushed graham crackers, white chocolate chips, or a swirl of raspberry sauce can add a fun twist.
- Use an airtight container. This prevents freezer burn and keeps your ice cream tasting fresh longer.
- Let it sit a few minutes before scooping. This makes scooping a little easier.
Storage Instructions
Plan for at least 6 hours for the ice cream to solidify in the freezer, but overnight is best for a firm, scoopable ice cream.
Store your no churn lemon ice cream in an airtight container in the freezer. It should keep well for up to 2 weeks. For the best texture, let it soften at room temperature for 5-10 minutes before scooping.
Keep in mind, you don't want to thaw and freeze the ice cream too many times. That will change the ice cream texture and make it less creamy.
Frequently Asked Questions
Fresh lemon juice is best for the brightest flavor, but if you’re in a pinch, bottled juice works though. Just use less, as it can be more concentrated.
Yes! Use canned coconut milk (full fat) instead of heavy cream and a dairy-free sweetened condensed milk alternative. The texture may vary slightly though so just keep that in mind.
Sweetened condensed milk is key to the creamy, no churn texture. Using granulated sugar won’t give you the same results because it will make the ice cream a little more grainy and granular than we would like.
No Churn Lemon Ice Cream
Equipment
- Mixing Bowls
- Stand mixer or hand mixer
- Measuring Cups
Ingredients
- 2 cups Heavy Whipping Cream Very Cold
- 1 can Sweetened Condensed Milk 14 oz
- ½ cup Lemon juice
- 1 tablespoon Lemon Zest
- Pinch of salt
Instructions
- In a large bowl, beat the heavy whipping cream with a hand mixer (or stand mixer) on medium-high speed until stiff peaks form, about 3–4 minutes.
- In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest and salt until smooth.
- Gently fold the whipped cream into the lemon mixture in batches, being careful not to deflate the whipped cream. Mix until smooth and fully combined.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover tightly with plastic wrap or a lid. Freeze for at least 4–6 hours or until firm.
Notes
- Top this lemon ice cream with some homemade whipped cream for a delicious ice cream sundae!
- The pinch of salt helps to balance out the sweetness and then tanginess of the sweetened condensed milk and the lemon juice.
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