No Churn Lemon Ice Cream
This no churn lemon ice cream is creamy, tangy, and made with just 5 simple ingredients and no ice cream maker. It comes together in minutes and freezes into a soft, scoopable treat that's perfect for summer.
Equipment
- Ice cream pan or loaf pan with plastic wrap
Ingredients
- 1½ cups heavy cream
- ½ cup whole milk
- ½ cup sugar
- ¾ cup lemon juice freshly squeezed
- 1 teaspoon lemon extract
Instructions
- Start by pouring the heavy cream, milk, sugar, lemon juice, and extract into a large bowl.
- Beat with a hand mixer for at least 5 minutes; it should start to thicken and form small peaks. Thick peaks will not form.
- Pour the ice cream mixture into your ice cream pan and place in the freezer to set for at least 6 hours to overnight.
- Once frozen, thaw slightly for 5-10 minutes before serving.
Notes
Store leftovers in the freezer, tightly covered.
You can use a loaf pan in place of an ice cream pan. Make sure it is tightly covered with plastic wrap or it will freezer burn overnight.
Nutrition
Calories: 342kcal | Carbohydrates: 26g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 29mg | Potassium: 143mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 1091IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 0.1mg
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