Creamy and Refreshing Lemon Ice Cream (No Churn)

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Another ice cream recipe that doesn’t require an ice cream maker!  This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!

Creamy and Refreshing Lemon Ice Cream (No Churn)

Sometimes when I enjoy a lemon dessert, I feel like a traitor to my former self.  I was so sworn against lemon anything forever and now I feel like such a hypocrite.  But you know what, I’ll get over that, because now is the time to embrace new tastes and delicious, refreshing summer flavors.

Super Creamy Lemon Ice Cream - no eggs, no ice cream maker... so easy!

That isn’t to say that I’m not ultra picky about lemon sweets (even more picky than I am about all sweets, hard to believe).  Lemon bars still kind of gross me out, as does lemon meringue pie.  But when lemon desserts are done right, they can be quite delicious.  Not too sweet and not too tart are the most important factors.  And then there is texture.  This ice cream for example, has just enough lemon flavor to make it a refreshing treat, but it is also ultra creamy and has the potential to fulfill all of your ice cream loving needs.  Have a small scoop on a hot night or use it in an ice cream sundae.  This blueberry sauce would probably be perfect for that.  If you are really smart, you will make this ice cream right now so it’s ready for my recipe that’s coming on Thursday.  Hint, hint!

This Lemon Ice Cream is SO good and SO easy to make!

No Churn Lemon Ice Cream
Another ice cream recipe that doesn’t require an ice cream maker! This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!
Recipe type: Dessert
Makes: 1½ quarts
  • (2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 1 teaspoon vanilla extract
  • 6g (~2 tablespoons) lemon zest (from ~2 lemons)
  • 2 tablespoons fresh lemon juice (from ~1 lemon)
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, vanilla, lemon zest, and lemon juice
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour ice cream into a regular-sized loaf pan or ice cream storage container
  5. Freeze for 6 hours or overnight before serving
Base from Martha Stewart

I can't wait to make this Lemon Ice Cream again, especially since you don't need an ice cream maker


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15 Responses to “Creamy and Refreshing Lemon Ice Cream (No Churn)”

  1. Erin @ The Spiffy Cookie August 4, 2014 at 8:52 am #

    I would love to sandwich those blueberry cookies around this ice cream!

  2. Sues August 4, 2014 at 10:04 am #

    I love frozen lemon treats on hot summer days! These photos are so pretty :)

  3. Joanne August 5, 2014 at 6:58 am #

    I’ve yet to meet a lemony sweet treat that I didn’t love! Ice cream included. Love that this is so creamy while still being so sweet-tart!

  4. Jennifer | Bake or Break August 5, 2014 at 11:21 am #

    It took me a while to warm up to lemon desserts, too, but I’ve grown to love them! I bet a scoop of this would be heavenly on a berry cobbler!

  5. Zainab August 6, 2014 at 11:26 pm #

    You make the best and good looking ice creams!! Lemon is always welcome in this hood of mine!!

  6. Emma June 2, 2016 at 11:29 pm #

    How long does this keep in the freezer?

    • Keep It Sweet June 3, 2016 at 7:56 am #

      If it’s well wrapped / sealed it should last at least a month!


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