No-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.
Find it online: https://icecreamin.com/no-churn-lemon-ice-cream/