Creamy, refreshing, and bursting with citrus flavor—this no churn lemon ice cream is the ultimate summer treat! No ice cream machine is needed. With just a few simple ingredients, you can whip up this zesty dessert in minutes, and your freezer will handle the rest.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love this Recipe ⭐
No ice cream maker required. Perfect for beginners.
Fresh lemon flavor. Bright and tangy without being too sweet.
Only 4 ingredients. Quick and budget-friendly.
Perfect make-ahead dessert. Great for summer parties or lazy weekend treats.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Heavy cream
- Sweetened condensed milk
- Lemon zest
- Lemon juice
🔪 How to Make Homemade Lemon Ice Cream
Step 1: Whip the Cream
Place the cold heavy cream in a large bowl and beat with a hand or stand mixer until it forms stiff peaks, about 2–3 minutes.
Step 2: Make the Lemon Base
In another bowl, combine the sweetened condensed milk, lemon zest, and lemon juice. Whisk until smooth and slightly thickened.
Step 3: Combine
Carefully fold the whipped cream into the lemon mixture, keeping the texture light and fluffy.
Step 4: Freeze
Transfer the mixture to a loaf pan or freezer-safe container. Spread evenly and cover with plastic wrap or a lid.
Freeze for 4–6 hours, or overnight for the best texture.
⭐ Tips for the Best Lemon Ice Cream ⭐
- Use fresh lemons. Bottled lemon juice won’t give the same flavor.
- Chill your bowl and beaters. This helps the cream whip faster.
- Don’t overfold. Keep the mixture airy to avoid dense ice cream.
- Add extras! Swirl in lemon curd or white chocolate chips before freezing for a twist.
📖 Variations
- Lemon Curd Swirl: Add a few spoonfuls of lemon curd and swirl with a knife before freezing.
- Berry Lemon Ice Cream: Mix in fresh blueberries or raspberries for a fruity burst.
- Coconut Lemon Ice Cream: Replace half the heavy cream with coconut cream for a tropical vibe.
Serving Suggestions
Top with fresh berries and a sprinkle of extra lemon zest.
Serve in a cone or bowl with a drizzle of lemon syrup.
Pair with shortbread cookies for the ultimate citrusy dessert combo.
More Delicious Recipes To Try
Dreamy No Churn Lemon Ice Cream (Just 4 Ingredients!)
Ingredients
- 2 cups heavy cream cold
- 1 can sweetened condensed milk 14 oz
- 2 tablespoons lemon zest about 2 lemons
- ½ cup fresh lemon juice about 3 lemons
Directions
Step 1: Whip the Cream
- In a large mixing bowl, whip the cold heavy cream with a hand mixer (or stand mixer) until stiff peaks form. This takes about 2-3 minutes.
Step 2: Mix the Base
- In a separate bowl, whisk together the sweetened condensed milk, lemon zest, and lemon juice. The mixture will thicken slightly.
Step 3: Fold Together
- Gently fold the whipped cream into the lemon mixture. Take your time to keep the mixture light and airy.
Step 4: Freeze
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula. Cover tightly with plastic wrap or a lid.
- Freeze for at least 4-6 hours (overnight for best results).
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