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!
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.
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.
If you love ice cream be sure to check out my Homemade Ice Cream Recipes round-up where I share 34 different ice cream recipes!
No Churn Whole Lemon Ice Cream
- 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.
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.