This homemade lemon ice cream is so refreshing, and doesn’t even require an ice cream maker!

This no-churn lemon ice cream is both creamy and refreshing, just like what you’d get from your favorite ice cream shop!

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Many people think it’s probably really difficult to make homemade ice cream. But the reality is, it’s super easy!

Gone are the days of using ice cream makers with salt and a hand crank! And while I have used an ice cream machine in the past, I’ve discovered how to make the best no-churn ice creams!

These are ice creams that don’t even require an ice cream maker–so the method is super easy.

That’s now how I make my cookies and cream ice cream, pistachio ice cream, cake batter ice cream, orange soda ice cream, Biscoff ice cream, and decadent chocolate peanut butter ice cream.

So recently, I decided to use the method to make homemade lemon ice cream!

Homemade Lemon Ice Cream without Eggs

A lot of ice cream bases start out with a sweet custard made with eggs and cooked on the stove top. The base is then churned as it freezes, which aerates it and breaks up ice crystals, so it ends up nice and smooth.

But with no-churn ice cream, the sweetness is provided by sweetened condensed milk, and the creaminess is provided by fluffy whipped cream, so it is an easy eggless recipe!

This base can be endlessly customized, just as it is here in this lemon ice cream!

More Delicious Recipes for Frozen Treats:

• Refreshing Pineapple Sorbet
• Homemade Strawberry Popsicles

How to Make the Best Lemon Ice Cream Without an Ice Cream Maker

It’s really easy to make this simple 4-ingredient recipe!

Ingredients You’ll Need:

• Heavy Whipping Cream
• Sweetened Condensed Milk
• Lemons

How to Make It:

(Full printable recipe is available below)

Whip the cream. First, you’ll start by using an electric mixer to whip up the cream until stiff peaks form.

Fold together. Next, you’ll gently fold the sweetened condensed milk, lemon juice and lemon zest into the whipped cream until fully incorporated.

Freeze. Pour into a freezer-safe container (I absolutely LOVE this insulated ice cream storage container–it’s the perfect size and shape for scooping and it’s ideal for bringing your ice cream to a summer BBQ or potluck).

Freeze until firm, at least 6-8 hours. Then, scoop (this is my favorite ice cream scoop) and serve!

More Lemon Treats You’ll Love:

• Lemon Pudding Cookies
• Glazed Lemon Poppy Seed Bread
• Instant Pot Lemon Bundt Cake
• Pistachio Lemon Bars
• Iced Lemon Pistachio Cookies
• Instant Pot Lemon Cheesecake
• Easy Lemon Cake from a Mix

Notes and Adaptations:

• I think it would be fun to add some chopped graham crackers or vanilla wafers to the ice cream, to make it like a lemon cream pie!