This easy, no churn lemon ice cream is creamy and perfect for summer.
I’m running out of freezer space with all the ice creams and ice pops I’ve been making. I think I need to have an ice cream party so people can help me eat all the ice cream and popsicles.
According to my husband, the other morning, I woke up and mumbled that I wanted him to take me to the ice cream buffet restaurant. I remember waking up and saying something to him, but I don’t recall it being anything about an ice cream buffet. I don’t even know of an ice cream buffet restaurant. But it does sound like somewhere I’d want to go.
I bought these ice cream cones from JC Penney’s last year. I really love using them. You can still hold the ice cream and eat it like you’re eating ice cream cone, but not have to worry as much about it spilling and dripping out the bottom of your cone.
For the second summer in a row, my ice cream maker is still sitting in storage. These no-churn ice creams are just so easy and delicious. For this lemon one, I added a little fresh lemon juice to the ice cream base. But I didn’t want to add too much and make it icy. I then swirled in lemon curd. Not only does it create pretty swirls, but it gives the ice cream most of its lemon flavor.
If you like this recipe, you might like my 3-ingredient mango ice cream, too.
No Churn Lemon Ice Cream
- 2 cups cold heavy cream
- 1 (14-oz) can sweetened condensed milk
- 2 tbsp fresh squeezed lemon juice
- 6 oz lemon curd slightly warmed until it is liquid enough to be swirled into the batter
- In a bowl of a stand mixer, combine heavy cream and lemon juice. Beat on high speed until stiff peaks form.
- In a large bowl, add condensed milk. Working in small batches, gently fold in the heavy cream. I added my heavy cream in three batches. You want to fold until no steaks remain and heavy cream is completely combined with the condensed milk. The heavy cream will loose its stiff peaks, but the final batter should still look airy and light. See photos from this post for reference.
- Pour ice cream batter into a loaf pan or other similar sized container. Pour thin swirls of lemon curd over surface of the ice cream. Use a knife to swirl it evenly into the ice cream batter. Place into freezer and let set for 10-12 hours.
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.