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.
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:
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
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!
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!
- 2 cups heavy whipping cream
- 14-oz can sweetened condensed milk
- Zest and juice from two medium lemons
- In the bowl of a stand mixer fitted with a whisk attachment, whip the cream on high speed until stiff peaks form.
- With the mixer on low speed, add in the sweetened condensed milk, lemon zest, and lemon juice until combined well.
- Transfer to a freezer-safe container and freeze for 6-8 hours, until firm.
I think this would be delicious with chopped graham crackers or vanilla wafers added to the ice cream, as a "lemon cream pie" ice cream. If you want to add a mix-in, fold it into the cream mixture before freezing.
Amount Per Serving: Calories: 293Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 80mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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