With a ripple of lemon curd, this homemade lemon ice cream recipe has a smooth, velvety texture and irresistible taste. You can adapt it to your palate and make it as tart as you want. Enjoyed as is or with a topping, it's very easy to make (no custard or ice cream machine needed!), and big in flavor, as are all of our no-churn ice creams.
Calling all lemon lovers
If you're a fan of homemade ice cream and haven't tried this lemony recipe with condensed milk yet, you're in for a treat. It has an unparalleled puckery but sweet lemon flavor.
This type of frozen dessert doesn't need an ice cream maker or a stovetop custard—it's super simple. Using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand.
When I set out to create this no-churn recipe, I wasn't expecting to add a swirl of lemon curd. But I had some leftovers from this lemon cobbler, and it sounded like a good idea to add some for an extra punch of flavor and some texture.
It worked so well—better than I expected. It adds a sweet tartness that balances the sweetness of the condensed milk and the sharpness of the lemon zest.
Ingredient list
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
- Cream: heavy cream, whipping, and heavy whipping cream work well.
- Fresh lemon juice and zest.
- Lemon curd: we use our homemade lemon curd, but you can use purchased or leftover lemon pie filling.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Milk: to make the ice cream base lighter, substitute 1 cup of cream for the same amount of whole milk.
- Cookies: chopped gingersnaps, graham crackers, or vanilla wafers. Fold them into the ice cream before freezing.
- Nuts: fold in chopped pistachios, pecans, walnuts, or almonds, all pair well with lemon.
How to make lemon ice cream
To make this ice cream, you only need a large bowl, an electric mixer, a spatula, and a metal container.
- The cream needs to be whipped to medium-firm, not stiff peaks. When the rest of the ingredients are added, it will be mixed further. We don't want it to curdle.
- After folding in the condensed milk, you need to add the fresh lemon zest and juice. At this point, you can taste and adjust.
- Pour the lemon ice cream base into the prepared loaf pan or pans. Metal containers are great for this type of ice cream. Even the mixture out with a spatula.
- Drop teaspoons of lemon curd and swirl lightly with a knife before freezing it until firm.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated milk). Make sure it has sugar.
- Vanilla: don't use too much. It enhances and mellows the flavor of the lemon, but we don't want it to shine on its own.
- Container: any metal pan (round, loaf, square) is excellent for storing no-churn ice cream in the freezer. Cover them with plastic wrap.
- How long does it take for condensed milk lemon ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
- How to store it for a more extended period: use an airtight container or cover the one you froze in with a double layer of plastic wrap.
- Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary.
Related recipes you might like:
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Lemon Ice Cream (no churn recipe)
Ingredients
- 2 cups cold cream, heavy, whipping, or heavy whipping
- 1 can, 14oz or 397g sweetened condensed milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup lemon curd
- ¼ teaspoon vanilla extract
Instructions
- Beat cold cream until thick but not completely firm.
- Pour the sweetened condensed milk into it and fold it in with a spatula or whisk.
- Add lemon juice, zest, and vanilla and stir until smooth and even colored.
- Pour into a large metal pan without a removable bottom (8-inch round or square pan or 2 medium loaf pans).
- Drop teaspoons of the lemon curd on top of the ice cream. Lightly swirl using a smooth-bladed knife.
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
- Cover tightly with plastic wrap for longer storage, or use a freezer-safe container.
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