No Churn Lemon Ice Cream
Making no churn lemon ice cream is one of those simple pleasures that feels fancy but is totally doable, even if you don’t have an ice cream maker! It’s fresh, creamy, and perfect for warm days or whenever you want a bright, sweet treat without any fuss.
Servings: 6 Servings
Calories: 487kcal
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.
Nutrition
Calories: 487kcal | Carbohydrates: 40g | Protein: 8g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 105mg | Potassium: 345mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 1344IU | Vitamin C: 11mg | Calcium: 242mg | Iron: 0.2mg