No Churn Lemon Ice Cream
Recipe type: Dessert
Makes: 1½ quarts
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!
  • (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
Recipe by Keep It Sweet Desserts at