This homemade lemon ice cream recipe is very easy to make and big in flavor, as are all of our no-churn ice creams. With a ripple of lemon curd, it has a smooth, velvety texture and irresistible taste. Enjoyed as is or with a topping, this frozen dessert is a guaranteed crowd-pleaser.
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.
Following the success of the cookies and cream ice cream, we bring this version with a swirl of lemon curd that adds tartness and takes it to another level.
This luscious frozen dessert offers a unique twist on the classic favorite that's unbelievably creamy, with a hint of perfectly balanced sweetness.
Why make lemon ice cream
- Simplicity: this no-churn lemon ice cream requires just 4 ingredients and no fancy equipment, making it incredibly easy to prepare. No need for custard or an ice cream maker.
- Creaminess: using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand.
- Flavor: it has an unparalleled puckery but sweet lemon flavor.
Ingredient list
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, 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: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Milk: substitute 1 cup of cream for the same amount of whole milk for a lighter ice cream base.
- 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
A large bowl, an electric mixer, a spatula, and a metal container are all you need to make this ice cream.
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.
Add the sweetened condensed milk to the cream, not the other way around. It will be easier to fold. Then fold in the lemon juice, zest, and vanilla.
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 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:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Print
Lemon Ice Cream (no churn recipe)
This homemade lemon ice cream recipe is very easy to make and big in flavor. With a ripple of lemon curd, it has a smooth, velvety texture and irresistible taste. Enjoyed as is or with a topping, this frozen dessert is a guaranteed crowd-pleaser.
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
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.
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.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Ice Cream
- Method: Mixing + Freezing
- Cuisine: International
Nutrition
- Serving Size: â…›
- Calories: 323
- Sugar: 33 g
- Sodium: 76.1 mg
- Fat: 18.7 g
- Carbohydrates: 34.1 g
- Fiber: 0 g
- Protein: 5.8 g
- Cholesterol: 100.8 mg
Keywords: lemon ice cream
Thank you for leaving a review for this recipe