3 Ingredient Lemon Ice Cream (No Churn)

Ingredients

• 480 ml (2 cups)cold whipping cream (at least 35% fat)
• 1 can (397 g; 14 oz)sweetened condensed milk
• Juice of 2lemons
• Zest of 1lemon
• 2–4 drops or ½ teaspoonfood-grade lemon oil or lemon extract (optional)

Instructions

1. 1

   Prepare the lemons

   Juice 2 lemons and zest 1 lemon, then set both aside.

2. 2

   Whip the cream

   Pour the cold whipping cream into a chilled mixing bowl and beat until it forms stiff peaks.

3. 3

   Combine the mixture

   Add the sweetened condensed milk, lemon juice, lemon zest and lemon oil or extract, if using. Whisk only until combined so the mixture stays light and airy.

4. 4

   Freeze until firm

   Transfer the mixture to an 8 × 4-inch loaf pan or another freezer-safe container and smooth the top with a spatula. Cover tightly with a lid or plastic wrap and freeze for 6–8 hours, or overnight, until firm.

5. 5

   Soften and serve

   Leave the ice cream at room temperature for 5–10 minutes before scooping. Serve in bowls or cones, with extra lemon zest if desired.

What is no-churn lemon ice cream?

No-churn ice cream is a homemade frozen dessert made without an ice cream machine. This American-style version uses whipped cream for an airy base and sweetened condensed milk for sweetness and a smooth texture.

Fresh lemon juice and zest give it a lively citrus flavour. The short ingredient list and straightforward method make it a practical recipe to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 0g protein, 0g carbs, 0g fat.

The main energy and fat come from the whipping cream, while the sweetened condensed milk contributes much of the carbohydrate and some fat. Serve a scoop alongside fresh berries or fruit to add a fresh contrast to the rich, creamy dessert.

Why use condensed milk?

Sweetened condensed milk brings both sweetness and a thick, creamy quality to the mixture. Its consistency helps make a scoopable dessert without the usual churning process.

Whip the cream well

Cold cream and a chilled bowl help the cream whip effectively. Stop when the peaks stand upright; under-whipped cream may leave the finished ice cream less airy.

Keep the lemon flavour fresh

Lemon juice provides the main tart note, while zest adds fragrant citrus oils. Zest the lemon before juicing it, and avoid grating the bitter white pith.

Lemon oil or extract is optional, but can reinforce the flavour. Measure carefully, as a few drops of lemon oil can be potent.

Fold in without losing air

Once the cream is whipped, whisk in the remaining ingredients just until no streaks remain. Prolonged or vigorous mixing can deflate the cream and make the texture denser.

Freeze and check the texture

A covered loaf pan or freezer-safe container protects the mixture while it firms. Freeze for 6–8 hours or overnight; the ice cream should be firm enough to scoop.

Rest it at room temperature for 5–10 minutes before serving. This brief pause makes scooping easier without needing to thaw the whole container.

What to serve it with

Serve scoops in bowls or cones, finished with a little extra lemon zest if you like. Plain shortbread or crisp biscuits make a simple accompaniment to the creamy, tangy ice cream.

Recipe notes & tips

• Chill the mixing bowl before whipping the cream.
• Use cold cream with at least 35% fat for the recipe’s intended texture.
• Zest the lemon before juicing it.
• Whisk the condensed milk and flavourings in only until combined.
• Cover the container tightly before freezing to protect the surface.
• Let the ice cream stand for 5–10 minutes before scooping.

Variations

• Extra zest: Stir in a little more finely grated lemon zest for a stronger citrus aroma.
• Lemon extract: Use ½ teaspoon lemon extract instead of the optional lemon oil.
• Berry ripple: Swirl a little berry sauce through the mixture before freezing.
• Biscuit pieces: Fold in chopped crisp biscuits just before transferring the mixture to the pan.
• Vegan-style: Try vegan counterparts for the cream and condensed milk, bearing in mind that the texture may differ.

Common mistakes to avoid

• Warm cream: It may not whip properly; chill the cream and bowl first.
• Soft peaks: The ice cream can turn out less airy; beat until stiff peaks form.
• Overmixing: The mixture can lose air; whisk only until the ingredients are combined.
• Pith in the zest: It can add bitterness; grate only the coloured outer peel.
• Loose covering: Ice crystals can form on the surface; seal the container tightly.
• Scooping straight from the freezer: The ice cream may be difficult to serve; leave it out for 5–10 minutes.

How to store

Keep the ice cream covered in a freezer-safe container and serve it from frozen. For the best texture, avoid leaving the container uncovered in the freezer; soften only the amount you plan to scoop.

Frequently asked questions