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.
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Why we 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. 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.
Step by step 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.
- Process just until the mixture thickens to a texture similar to whipped cream.
- Spoon the ice cream into an airtight freezer container or a dish.
- If using a dish, ensure you cover with two layers of cling film.
- 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.
We use lime juice in our No-Churn Lime Ice Cream.
More delicious recipes for you to try:
Here are some more of our favourite recipes where lemon is the star:
- Creamy Lemon Pie
- Three Ingredient Lemon Marmalade
- Classic Lemon Curd
- Gluten-Free Lemon Madeleines
- Individual Lemon Curd Meringues
- Gluten-Free Lemon Tea Cake
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
This post was originally published in August 2018. It has been updated with new photos and more information. The recipe remains the same.
No-Churn Lemon Ice Cream
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
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
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.Â
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.
Elizabeth
I made this with meyer lemons and the flavor coming through was amazing! It was so fresh and fragrant, much better than what you can buy in the stores. I highly recommend this recipe if you want quality, flavorful lemon ice cream with none of those artificial flavors!
Alexandra
Hi Elizabeth, thank you for your lovely feedback on the Lemon Ice Cream. I am so pleased that you enjoyed the lovely fresh flavour. 🙂
Kate.irving
Hi Alexandra,
About to make the lemon jam and lemon ice cream.
Thankyou so much for including metric measurements. Cups are always a bit of a struggle for English cooks( well, me !)
Kate
Alexandra
Hello Kate,
Thanks so much for your comment – I hope you enjoyed the recipes.
Really appreciate your comment re: metric measurements. We do have some recipes missing them, but are working through updating them all. If you run into one that doesn’t have them yet, feel free to reach out, and I’ll make sure they’re updated asap!
Kind regards, Alex
Victoria F
This was our new year’s eve treat served with meringues and raspberries. It was fabulous! So creamy and not at all icy. A really lovely recipe, thank you.
Alexandra
Hi Victoria, I am delighted to hear that you enjoyed the Lemon Ice Cream. What a great idea to serve it with meringues and raspberries – so delicious! Thank you for letting me know. 🙂
Gina
Have you ever swapped the sugar for Swerve or another sugar substitute? Can you use a blender if you don’t have a food processor?
Alexandra
Hi Gina, I have not used a sugar substitute in this recipe so unfortunately, I can’t make a suggestion. You could use a blender at a low speed, or a bowl with hand-held electric beaters also on low speed. You don’t want to over-whip the cream. I hope this helps. 🙂
Jeanne
To answer your question I made Roasted Strawberry No Churn Ice Cream today. It called for Sugar and I only use Granulated Monk Fruit so I used that and it turned out great!
Jean
very nice flavor and easy to make
Alexandra
Hi Jean, I am so pleased that you like the Lemon Ice Cream, thank you for letting me know.
Oscar
This lemon ice cream was so delicious. It reminded me of the ice cream I had in Italy. Great recipe.
Alexandra
Hi Oscar, I am delighted to hear that you enjoyed the Lemon Ice Cream; how lovely that it reminded you of ice cream in Italy. 🙂