🍋 No-Churn Lemon Ice Cream
🕒 Prep Time: 10 minutes
🕒 Freeze Time: 4–6 hours or overnight
🍽 Makes: ~1 quart (about 4–6 servings)
Ingredients
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2 cups heavy whipping cream (cold)
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1 (14 oz / 396g) can sweetened condensed milk
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1 tablespoon lemon zest (from about 2 lemons)
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1/2 cup freshly squeezed lemon juice (strained)
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1/2 teaspoon pure vanilla extract (optional)
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Pinch of salt
Optional Add-ins:
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Crushed graham crackers or shortbread cookies (for a lemon pie twist)
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Lemon curd swirl
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Blueberries or raspberries
Instructions
1. Whip the cream:
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In a large mixing bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (2–3 minutes).
2. Mix the lemon base:
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In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, vanilla (if using), and a tiny pinch of salt.
3. Fold gently:
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Gently fold the lemon mixture into the whipped cream using a spatula. Be careful not to deflate the whipped cream too much — mix just until combined and smooth.
4. Add extras (optional):
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If adding crushed cookies or fruit, fold them in now.
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For swirls (like lemon curd), layer them in as you transfer to the container.
5. Freeze:
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Pour the mixture into a loaf pan or freezer-safe container.
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Smooth the top, cover tightly with plastic wrap or a lid, and freeze for at least 4–6 hours or overnight.
6. Serve:
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Scoop and enjoy! Let it sit at room temperature for 5–10 minutes before scooping for best texture.
✅ Tips
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Want it extra lemony? Add a touch more zest or a swirl of lemon curd.
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For a dairy-free version: use whipped coconut cream and sweetened condensed coconut milk.
Would you like a lemon-basil, lavender-lemon, or Limoncello variation next?