Lemon Ice Cream No Ice Cream Maker Necessary
Indulge in the zesty, refreshing taste of homemade Lemon Ice Cream—no ice cream maker required! This no-churn recipe combines the tangy brightness of freshly squeezed lemon juice and zest with the creamy richness of whipped heavy cream, sweetened condensed milk, and a hint of vanilla for a perfectly balanced dessert. Ready in just 15 minutes of prep, this easy-to-make treat relies on simple folding techniques to create a luscious, airy texture without the need for special equipment. After a few hours in the freezer, you'll have a smooth, scoopable ice cream bursting with citrus flavor. Perfect for summer gatherings or as a light, refreshing finish to any meal, this lemon ice cream is a must-try for dessert lovers. Garnish with extra lemon zest or mint for an elegant touch!
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Ingredients
- 2 cups Heavy whipping cream
- 1 can (14 ounces) Sweetened condensed milk
- 3 large Lemons
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Chill a large mixing bowl and the whisk attachments of your hand or stand mixer in the freezer for about 10 minutes to ensure the cream whips properly.
Step 2
Zest one of the lemons to gather 1 tablespoon of lemon zest, then juice all three lemons to extract about 3/4 cup of fresh lemon juice. Strain the juice to remove seeds and pulp for a smooth texture.
Step 3
In a large chilled mixing bowl, pour 2 cups of heavy whipping cream. Using a hand or stand mixer, whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes.
Step 4
In a separate bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix well until fully incorporated.
Step 5
Gently fold the lemon mixture into the whipped cream using a spatula. Start by adding a small amount to lighten the cream, then fold in the rest. Be careful not to overmix to preserve the airiness of the whipped cream.
Step 6
Transfer the mixture into a loaf pan or other freezer-safe container. Smooth the top with a spatula and cover with plastic wrap, pressing the wrap lightly against the surface to prevent ice crystals from forming.
Step 7
Freeze for at least 6 hours or overnight until the ice cream is firm.
Step 8
Scoop and serve directly from the container. Garnish with additional lemon zest or fresh mint leaves if desired. Enjoy your homemade lemon ice cream!
Nutrition Facts
| Serving size | (1062.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2943.4 |
| Total Fat 195.1g | 0% |
| Saturated Fat 117.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 615.0mg | 0% |
| Sodium 1256.0mg | 0% |
| Total Carbohydrate 234.7g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 220.9g | |
| Protein 33.4g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1188.1mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 1740.9mg | 0% |
Source of Calories