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.
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 tsp lemon zest – very finely zested See Note 1
- 1/4 cup (60 ml) lemon juice – freshly squeezed and strained
- 1 cup (220 g) caster/superfine sugar
- 2 1/2 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 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.
- 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
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?
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. 🙂
very nice flavor and easy to make
Hi Jean, I am so pleased that you like the Lemon Ice Cream, thank you for letting me know.
This lemon ice cream was so delicious. It reminded me of the ice cream I had in Italy. Great recipe.
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. 🙂