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.
I’m really excited for summer so I’m breaking out all the ice cream recipes. There’s no better way to cool off and every year I can’t wait to try new summer desserts.
This lemon ice cream is one I’ll be making it all summer. It’s refreshing, light, and creamy plus it’s made with a whole lemon which makes it extra lemony. This is a no-churn recipe so you don’t need an ice cream maker.
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.
No Churn Lemon Ice Cream
I really love the recipe uses an entire lemon (minus the seeds) instead of just lemon juice because it means less waste to feel guilty about and it really brings out the lemon flavor in this ice cream. When you use the whole lemon, you get all of the lemon zest and every drop of fresh lemon juice.
This recipe also uses a no-churn technique I learned last year with full-fat sour cream and condensed milk. Unlike classic ice cream recipes, you don’t need to make a custard base or do any cooking. It literally is a blend and freeze process that is so easy. I found that the lemon did make the ice cream texture slightly icier, but still tasty. Plus it’s so easy!
- Sweetened condensed milk
- Sour cream
- Small lemon thinly sliced with the seeds removed
Be sure to use full-fat sweetened condensed milk and sour cream so your ice cream is rich and creamy. For the lemon, I recommend using a Meyer lemon for the best flavor.
For this lemon ice cream recipe, you will need a high-speed blender in order to break down the lemon. If you don’t have one, you should try my lemon ice cream with heavy cream instead. You don’t need a blender to make it.
Place the milk, sour cream and whole lemon in the blender. Blend at high speed until the lemon is completely broken down and pureed into the other ingredients.
Pour the mixture into a freezer-safe container. I like to use loaf pans. Lightly thump the pan on the counter to settle the ice cream.
Freeze the ice cream overnight in the freezer.
No-Churn Ice Cream Tips
If you want to double this recipe you can, but store the ice cream in two separate containers. Ice cream freezes better in smaller containers rather than big ones.
Keep your ice cream in the coldest part of the freezer, which is usually in the back. If it’s stored in the door, the exposure to warm air (when the door is open) will melt it and then it will develop ice crystals when it refreezes. This makes it grainy.
Lemon ice cream will keep well for a few weeks in the freezer, but I think it tastes best within a week.
A scoop of this lemon ice cream on a hot day is so good. I love the citrus flavor and how easy it is to make. We ate the first batch pretty quick and I’m already looking forward to making another batch.
More Ice Cream Recipes
- If you love ice cream be sure to check out my all of my favorite No-Churn Ice Cream Recipes!
- If you have an ice cream maker, I also have a list of my Best Homemade Ice Cream Recipes you might like to try.
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.