Kirbie's Cravings

3 Ingredient No Churn Whole Lemon Ice Cream

close-up photo of a scoop of No Churn Whole Lemon Ice Cream
This creamy lemon ice cream uses just 3 ingredients. It’s super easy to prepare and you’ll have no-churn ice cream the next day.

Summer is here. It seemed to happen overnight. Before I left for my trip, it was still cold and gloomy in San Diego. Then I came back a week later and it was summer. I guess a lot can happen in a week. For instance, my tomato plants grew about 2 feet tall and are all sprouting tomatoes. And one of my shishito pepper plants has a full sized shishito pepper hanging off of it even though it didn’t have any when we left. Yay!

overhead photo of lemon ice cream in a container garnished with lemon slices

Anyhow, I’m really excited for summer. And I’m so ready to break out all the ice cream and ice pop recipes. I love summer! I think I love summer especially since I live in San Diego where it doesn’t usually get too unbearably hot.

Last week I shared with you my recipe for whole lemon ice pops. I went through several failed attempts before coming up with the winning formula but while I was eating through all the failed ones, it occurred to  me that I should make an ice cream version as well. I really love the recipe uses an entire lemon (minus the seeds) because it means less waste to feel guilty about and it really brings out the lemon flavor in this ice cream.
overhead photo of a scoop of lemon ice cream
I’m still trying to figure out the best no-churn ice cream formula. I have an ice cream maker so I never really bothered with the idea in the past. But now, I’m determined to figure out the perfect no-churn recipe, especially since I’m constantly forgetting to freeze the ice cream container the day before I’m about to make my ice cream. This recipe uses a technique I learned last year with full fat sour cream and condensed milk. I found that the lemon did make the ice cream slightly icier, but still tasty. Plus it’s so easy!

I plan on experimenting more though, so expect more no-churn ice cream recipes in the future.
photo of scoops of lemon ice cream in a bowl

If you love ice cream be sure to check out my favorite No-Churn Ice Cream Recipes!

No Churn Whole Lemon Ice Cream

Servings: 12
Prep Time: 5 minutes
Course: Dessert
Cuisine: American
This creamy lemon ice cream uses just 3 ingredients. It's super easy to prepare and you'll have no-churn ice cream the next day.
5 from 5 votes


  • 1 1/8 cup full fat sweetened condensed milk
  • 1 1/2 cup full fat sour cream
  • 1 small whole lemon thinly sliced and seeds removed (use ripe meyer lemon for best results)


  • Add all three ingredients into a blender. Blend on high speed until lemon is fully dissolved (about 30 seconds on the smoothie setting for my Blendtec).
  • Pour into container (metal loaf pans work great). Thump bottom of container against the counter a few times to let the ice cream settle and smooth out. You can also use a spatula to help smooth it out. Freeze overnight.


Adapted from Lady and Pups

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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57 comments on “3 Ingredient No Churn Whole Lemon Ice Cream”

  1. I’m going to try this with 1/2 teasp of lemon extract and lemon zest to try and retain the creaminess.

  2. I cannot tell you how excited I am for this to freeze. Not owning an ice cream machine, I’m a no-churn ice cream fan and have tried at least five different recipes around the web in the past year (key lime w/ graham crackers and Nigel’s coffee recipes were top two repeat offenders to my waist line).

    I happened to have Meyer lemons and a can of condensed milk so I looked up eleven recipes for lemon ice cream today – and happened upon yours.

    Because my can of condensed milk was 14 oz instead of the 9 oz in your recipe, I multiplied everything in the recipe by 1.5x – and I didn’t have sour cream but had lowfat vanilla yogurt (Activia) and heavy cream, so I used 12 oz and 6 oz of each, respectively, to total 18 oz (1.5 x 12 oz sour cream equivalent). And because I love tart lemon flavors and the yogurt added to the sweetness, I squeezed in the rest of the half lemon, although I left out its peel/pulp. This yielded 2 2/3 pint (I reuse Talenti gelato containers) – and after filling the first pint, I blended in 2 Stroopwaffels (caramel waffles) into the remaining ice cream “batter” to see if I would like that one better. I imagine graham cracker, Nilla, gingerbread, or any other type of cookie would yield similarly happy results.

    The pints are sitting in the freezer now, but after tasting the mixture and chewing through the peel, I already know this is going to be my favorite ice cream ever. The two things I may tweak depending on the turnout are:
    1) I may reduce to 8oz (two containers) of vanilla yogurt to cut out the fake sugar sweetness – better yet, I will just buy full fat vanilla yogurt or sour cream (which I didn’t have the patience to wait to buy today) – and
    2) I may, accordingly, adjust the cream content.

    Leaving this in detail in case someone happens upon this and has the same ingredients I have today. If I don’t come back and leave a follow up, you know I’m busy enjoying what is sure to be my favorite ice cream ever. Thank you for the detailed recipe, especially the reminder to thump the container! Air bubbles are the enemy 🙂

  3. Could other fruit be used in place of the lemon?

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