3-Ingredient Lemon Ice Cream Recipe
Quick and easy homemade 3-ingredient lemon ice cream recipe that anyone can make at home! No ice cream machine, no churn and no eggs.
Why You’ll Love Easy Lemon Ice Cream
You all know that I love making ice cream all year round and not just in summer. Some of my ice cream recipes on YouTube went viral, such as my homemade chocolate ice cream, which has over 11 million views, and Oreo ice cream, which garnered over 6 million views. So, I know for sure that you guys LOVE my easy ice cream recipes. That’s why I’m excited to share this 3-ingredient lemon ice cream recipe with you! It’s super simple, no-churn, and perfect for those who crave a refreshing dessert without the fuss of an ice cream machine. Whether you’re new to ice cream making or a seasoned pro, this recipe will surprise you with its creamy texture and zesty lemon flavor. The best part? You only need three basic ingredients to create this homemade treat!
How to Make Homemade Lemon Ice Cream
Making ice cream at home is much easier then you think. Here is what you need to do:
Step 1: Make the Ice Cream Base
Whip the heavy cream until it reaches stiff peaks, then fold in sweetened condensed milk along with freshly squeezed lemon juice and zest. The lemon adds a refreshing citrusy kick while also helping the ice cream set.
Step 2: Freeze
Pour the ice cream mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight. This allows the ice cream to firm up without the need for an ice cream machine.
Step 3: Serve
Once frozen, scoop and serve your homemade lemon ice cream. It’s smooth, creamy, and bursting with lemony goodness!
3-Ingredient Lemon Ice Cream
Making lemon ice cream at home is not just super easy but also doesn’t require special ingredients. Here is the breakdown of the 3 ingredients that you need:
Heavy Cream: This ingredient is essential for creating a rich, creamy texture. By whipping the cream, you incorporate air into the mixture, giving the ice cream a soft and light consistency.
Sweetened Condensed Milk: Acting as both the sweetener and stabilizer, sweetened condensed milk helps to keep the ice cream creamy and prevents it from becoming too icy during freezing.
Lemon Juice and Zest: The star of the recipe! Lemon juice provides a tart and refreshing flavor, while the zest enhances the citrus aroma, adding an extra depth of flavor to the ice cream.
No-Churn Lemon Ice Cream Recipe
No-churn lemon ice cream works by skipping the traditional churning process used in ice cream machines. Instead, by whipping the cream until it’s light and airy and combining it with sweetened condensed milk, you achieve a similar texture to churned ice cream. The whipped cream gives it volume and fluffiness, while the condensed milk ensures smoothness and sweetness. The lemon juice also adds to the ice cream’s texture by slightly thickening the mixture.
Tips to Make the Best Lemon Ice Cream without Ice Cream Machine
Chill Your Ingredients: Make sure your cream is cold before whipping to achieve maximum volume and fluffiness.
Fold, Don’t Stir: Gently fold the lemon juice and condensed milk into the whipped cream to retain the airy texture and prevent deflating the mixture.
Lemon Zest: For extra flavor, finely grate the lemon zest to avoid large pieces in the ice cream. The zest enhances the citrus aroma without adding bitterness.
Freeze Properly: Allow the ice cream to freeze for at least 6 hours or overnight for the best texture. This ensures the ice cream sets well without becoming too icy.
Serve Like a Pro: Take the ice cream out of the freezer about 10 minutes before serving. Letting it sit at room temperature for a bit makes scooping easier and ensures a smoother, creamier texture.
How to Store Lemon Ice Cream
To keep your lemon ice cream fresh and creamy, transfer it to an airtight, freezer-safe container. For best results, press a piece of plastic wrap or parchment paper directly on the surface of the ice cream before sealing the container. This prevents ice crystals from forming and helps maintain the smooth texture. Store it in the coldest part of your freezer, away from the door, to avoid temperature fluctuations. Properly stored, your lemon ice cream will stay fresh for up to 3-4 weeks.
More Easy Homemade Ice Cream Recipes You Might Like
If you already tried our lemon ice cream and loved it, at some point you’ll probably want to try new flavors. That’s why we made for you a collection of easy 12 homemade ice cream recipes.
More Lemon Desserts You Might Like
If you are a fan of lemon desserts and you are tired of eating lemon ice cream, then you must try our amzing lemon dessert recipes.
3-Ingredient Lemon Ice Cream Recipe
Ingredients
- 2 cups (480 ml) Heavy cream cold
- 1 can (400 g) Sweetened condensed milk 14oz
- 1/3-1/2 cup (80-120 ml) Juice from depends on how strong the lemon flavor you prefer
- Zest from 2 lemons
Instructions
- In a large bowl, place cold heavy cream. Whip to stiff peaks.
- Add sweetened condensed milk, lemon zest and whisk on low speed until combined.
- Add lemon juice and mix until combined.
- Transfer into a freezer-safe container and freeze for at least 6 hours or overnight.
- Take out of freezer 5-10 minutes before serving.
Video
Notes
- Chill Before Serving: Let the ice cream sit at room temperature for about 5-10 minutes before serving. This will make scooping easier and enhance the creaminess.
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Make Sure to Read FAQs: For better results and success with this recipe, make sure to check the FAQs section where common troubleshooting tips are addressed! Located below the recipe box.
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Nutrition
Frequently Asked Questions
Homemade no-churn ice cream can sometimes freeze harder than store-bought ice cream. To solve this, let the ice cream sit at room temperature for about 5-10 minutes before serving. This softens it and makes scooping easier.
Absolutely! This recipe works well with other citrus fruits like lime, orange, or grapefruit. Just adjust the juice and zest to suit your taste, but keep in mind that different fruits may give slightly different levels of tartness and sweetness.
Sweetened condensed milk is key to the no-churn method. It acts as both a sweetener and stabilizer, preventing ice crystals from forming and giving the ice cream a creamy, smooth texture without needing an ice cream machine.
It’s not recommended. Heavy cream is essential for creating a rich, creamy texture. Using light or low-fat cream may result in an icy texture, which won’t give you the same creamy consistency.
Freeze the ice cream for at least 6 hours or overnight to allow it to fully set. If possible, store it in the coldest part of your freezer to maintain its texture.
Yes, you can adapt this recipe for an ice cream maker. However, since it’s a no-churn recipe, the ice cream maker isn’t necessary. If you want to use one, whip the cream as directed, combine it with the lemon juice and sweetened condensed milk, then churn in your ice cream maker according to the manufacturer’s instructions.
Sweetened condensed milk is important for the texture and sweetness of this recipe. If you want to substitute it, you can try using coconut sweetened condensed milk for a dairy-free option. However, other alternatives may require adjusting the recipe to maintain the right sweetness and creaminess.
I Love delicious and easy recipes
I made this lemon ice cream recipe. It was delicious. Instead of using sweetened condensed milk, I used unsweetened vanilla almond milk.
I plan to use lime in place of lemon, I hope it workout equally as well
I know it’s cheating, but making ice cream can be quite time consuming and expensive if made properly. (Which I normally do) However, thought I would give this a go, but used vanilla extract and baileys liquor instead of lemons. It was lovely. Texture between a hard ice cream and a soft scoop, in other words whenever I wanted it, it was easy to scoop straight away. I am now going to try the lemon! Thank you.