Homemade ice cream always feels special, doesn’t it? It’s more than just dessert—there’s joy in making it yourself. And when it comes to flavors, lemon stands out. It’s tangy, creamy, and refreshing, like a burst of sunshine in every bite. The best part? This recipe is no-churn. No ice cream maker. No complicated steps. Just a handful of ingredients, a little mixing, and your freezer does the rest.
This no-churn lemon ice cream strikes a perfect balance: the bold tanginess of fresh lemons paired with the smooth richness of cream. Whether it’s your first time making ice cream or you’re just looking for an easy win, this recipe is a keeper. Let’s dive in!
Recipe at a Glance
Time Needed:
- Prep time: 10 minutes
- Freeze time: At least 24 hours (it’s worth the wait, promise!)
Serves:
6 to 8 people, depending on scoop size. Hosting more? Double the recipe and grab a bigger pan.
Difficulty:
Beginner-friendly. If you can whip cream and zest a lemon, you’ve got this.
Equipment:
- A large bowl
- Mixer or whisk (electric makes it easier)
- Microplane for zesting
- Loaf pan or any freezer-safe container
- Plastic wrap and foil
Ingredients
What You’ll Need:
- 1 cup half-and-half – Keeps the texture light and smooth.
- 1 cup heavy cream – The rich, creamy base.
- 1 cup white sugar – Sweetness to balance the lemons.
- 1½–2 tablespoons lemon zest – Packs in that citrusy aroma. Adjust to your taste!
- ¼–⅓ cup fresh lemon juice – Gives it that perfect tang. About 4 small lemons should do it.
Tips for Perfect Results:
- Always use cold cream—it whips better.
- Zest before juicing your lemons. It’s easier and less messy.
- Use fresh lemons. Bottled juice? Skip it.
Substitutions:
- No half-and-half? Swap in whole milk.
- Want less sugar? Try honey or powdered sugar (though the texture may shift).
- Dairy-free? Coconut cream is a great alternative!
How to Make It
Here’s the plan—simple, straightforward, and impossible to mess up.
Step 1: Whip the Cream
Combine the half-and-half and heavy cream in a large bowl. Use a mixer (hand or stand) and whip on medium-high until soft peaks form. This takes about 4–5 minutes. Peaks should hold their shape but not get stiff.
Pro Tip: Over-whipping turns cream into butter. Keep it soft and fluffy.
Step 2: Add the Sweetness
Gradually sprinkle in the sugar while mixing on low speed. Keep going until it’s fully dissolved, and the mixture feels silky smooth.
Taste test here! The sweetness should shine but not overpower the lemon.
Step 3: Fold in the Lemon
Gently mix in the lemon zest and freshly squeezed juice. A spatula works best for this. The acidity might loosen the mixture slightly—don’t worry, that’s totally normal.
Look for a creamy texture with tiny flecks of zest throughout. It’s already smelling amazing, right?
Step 4: Freeze
Pour the mixture into your loaf pan (or any freezer-safe container). Smooth out the top with a spatula, then cover it tightly with plastic wrap. Follow up with a layer of foil—this helps prevent ice crystals.
Pop the pan into the freezer for at least 24 hours. Yes, patience is key—but imagine the reward!
Make It Yours
Feeling creative? Here are some fun ways to switch it up:
Dietary Tweaks:
- Dairy-Free: Use full-fat coconut cream or cashew milk as a substitute.
- Low-Sugar: Sweeten with stevia or monk fruit. Start small and adjust to taste.
Toppings and Pairings:
- Add crushed graham crackers for a lemon pie vibe.
- Top with fresh berries (strawberries, blueberries, raspberries—your pick!).
- Drizzle a little honey or sprinkle some powdered sugar for extra flair.
Try This:
Hosting a party? Scoop the ice cream into fancy glasses and garnish with a slice of lemon or candied peel. Or just grab it straight from the pan for a midnight snack!
Serving & Storage
How to Serve:
Scoop into chilled bowls or cones. If it’s too firm, leave it out for 5 minutes—it’ll soften just enough for the perfect scoop.
Storage:
Keep it tightly covered in the freezer for up to one week. Press plastic wrap directly onto the ice cream’s surface to avoid freezer burn.
Final Thoughts
There you have it: creamy, dreamy, no-churn lemon ice cream. It’s proof that simple ingredients can create incredible results. Whether you’re savoring a scoop on a warm afternoon or treating friends and family, this recipe is bound to brighten your day.
So go ahead—zest those lemons, whip that cream, and let your freezer do the rest. Dessert’s waiting!
PrintNo-Churn Lemon Ice Cream
This no-churn lemon ice cream is a creamy, tangy, and refreshing dessert that’s incredibly easy to make—no ice cream maker required! With just a few simple ingredients, you’ll have a luscious homemade treat that’s perfect for summer or any time you crave something citrusy and sweet.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours 10 minutes (includes freezing time)
- Yield: 6–8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup half-and-half cream (10% b.f.)
- 1 cup heavy whipping cream (35% b.f.)
- 1 cup white granulated sugar
- 1½–2 tablespoons lemon zest (adjust to taste)
- ¼–⅓ cup freshly squeezed lemon juice (from about 4 small lemons, adjust to taste)
Instructions
In a large mixing bowl, combine the half-and-half cream and heavy whipping cream. Using an electric mixer, beat on medium-high speed for about 4–5 minutes until the mixture begins to thicken slightly.
Gradually add the sugar while continuing to beat until fully incorporated. The mixture should be smooth and creamy.
Gently fold in the lemon zest and freshly squeezed lemon juice. Mix until everything is evenly combined. The mixture may loosen slightly due to the acidity of the lemon juice—that’s normal!
Pour the mixture into an 8-inch square cake pan or a loaf pan. Smooth out the top with a spatula, then cover tightly with plastic wrap followed by aluminum foil to prevent ice crystals from forming. Freeze for at least 24 hours or until firm.
Remove from the freezer and let it sit at room temperature for about 5–10 minutes before scooping. Serve in bowls, cones, or as part of a dessert platter.
Notes
Serving Suggestions
- Garnish with fresh berries, mint leaves, or a drizzle of honey for an extra touch of elegance.
- Pair with shortbread cookies for a delightful crunch alongside the creamy texture.
Tips & Tricks
- Use cold creams straight from the fridge for better whipping results.
- Taste-test your mixture after adding lemon juice and zest to adjust sweetness or tartness as needed.
Storage & Reheating Instructions
- Store tightly covered in the freezer for up to one week. To prevent freezer burn, press plastic wrap directly onto the surface of the ice cream before sealing.
- If too hard to scoop, let it sit at room temperature for 5–10 minutes to soften slightly without melting.
