My No-Churn Lemon Ice Cream is so simple to prepare and tastes fantastic! Containing just three ingredients, this easy recipe will have you enjoying tangy, creamy ice cream with minimum preparation time.
Why you’ll love this recipe:
I love recipes that have connections with family or friends. I received this amazing recipe many years ago from my Godmother, and have happily enjoyed it ever since, and now I hope you will too!
There are no special techniques required – you just whiz all the ingredients together in a food processor and then freeze. It could not be simpler.
We love this Easy Lemon Ice Cream because:
- It only takes about 15 minutes of minimal effort before placing it in the freezer.
- No technical skills are necessary. If you don’t have any kitchen experience, you can still make this No-Churn Lemon Ice Cream.
- You do not require an ice cream machine to make this delicious dessert.
- It is not necessary to stir it to prevent ice crystals forming – it remains melt in the mouth, smooth and creamy.
- The texture is rich and creamy, the flavour is of bright, tangy lemon.
- It is made in advance; a great help when entertaining.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh lemon – we use the zest and juice.
Caster/superfine sugar – it dissolves more readily than granulated.
Whipping cream – we have used heavy/whipping cream, which contains a minimum of 35% milk fat.
How To Make Lemon Ice Cream:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the lemon and sugar to the food processor:
Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
2 – Slowly add the cream:
With the motor running, gradually add the cream.
3 – The mixture:
Process just until the mixture thickens to a texture similar to whipped cream.
4 – Add to your dish or container:
Spoon the ice cream into an airtight freezer container or a dish.
5 – Cover the ice cream:
If using a dish, ensure you cover with two layers of cling film.
6 – Scoop and enjoy:
Freeze for approximately 4 hours. Remove from the fridge 15 minutes prior to serving.
Tips for success and FAQs:
For such a simple recipe, there are a few tips. One important tip is to remove the Lemon Ice Cream from the freezer about 10-15 minutes before serving to allow it to soften a little.
Without the additives found in commercial ice cream, I have found that homemade ice cream does not keep well. It is best enjoyed within 5 days for the optimal texture and flavour.
We do not recommend reducing the sugar for this recipe. Sugar plays an important part in the setting and thickness of the recipe. It helps prevent the formation of ice crystals, thus keeping it smooth and creamy.
Store the No-Churn Lemon Ice Cream in the freezer in a freezer-safe, shallow, airtight container. As an extra precaution against the formation of ice crystals, press a piece of plastic wrap onto the surface of the Ice Cream.
Variations and substitutions:
Food Processor – if you do not have a food processor, you can also prepare this recipe in a stand mixer or use electric hand beaters.
Serving suggestions:
Although delicious on its own, you can further elevate this Lemon Ice Cream by serving it with:
- Some grated white chocolate.
- Brandied Oranges.
- Shortbread Cookies.
- A drizzle of Blueberry Sauce.
I do hope that you will try this No-Churn Lemon Ice Cream. You will be pleasantly surprised that just a small amount of effort can provide such a rich, creamy, flavoursome dessert. It is so easy to make that it is suitable for weeknights. As well, it is so creamy and luxurious that it is ideal to make when entertaining. And if you’re like me, ice cream is not seasonal, it can be enjoyed throughout the year.
Alex xx
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No-Churn Lemon Ice Cream
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 teaspoon lemon zest – very finely zested See Note 1
- ¼ cup (60 ml) lemon juice – freshly squeezed and strained
- 1 cup (220 g) caster/superfine sugar
- 2 ½ cups (600 ml) thickened/heavy whipping cream See Note 2
Instructions
- Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
- With the motor running, gradually add the cream through the feed tube.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
- To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.
Video
Notes
- I needed 2 lemons to get the required amount of juice and zest. The natural oils in the zest impart more flavour than the juice. Just remove the thin, coloured skin; do not use any of the white pith as it has a bitter flavour. I find a very fine microplane is best. The number of lemons required will vary, depending on their size and how juicy they are.
- We have used heavy/whipping cream, which contains a minimum of 35% milk fat.
- Please note, the nutritional information is based on six serves. It does not include what the ice cream is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in August 2018. It has been updated with new photos and more information. The recipe remains the same.
Thomas
Found your recipe for lemon Ice cream. It was a big hit at Father’s Day party.
The whole family loved it. I am going to make more this weekend.
Alexandra Cook
Hello Thomas,
Thank you so much for sharing! I am so happy you enjoyed this recipe and will be making it again 🙂
Alex xo