This 3 Ingredient Lemon Ice Cream is super rich, creamy, refreshing, and loaded with fresh lemon flavor. Made using just whipping cream, sweetened condensed milk, and fresh lemons, this no-churn lemon ice cream is one of the easiest homemade summer desserts you can make at home.
A perfect dessert for hot summer days or anytime your heart desires a cold and zesty ice cream. The best part about this recipe is that you don’t need an ice cream machine, eggs, or any fancy ingredients to make this vibrant ice cream.
Simply whip the heavy cream, mix everything together, freeze, and your creamy, dreamy Homemade Lemon Ice Cream is ready to enjoy. If you love 3-ingredient ice cream or enjoy lemon-flavored treats, this easy ice cream recipe is for you.
A small scoop adds buttery depth without dairy. It boosts flavor in pasta, popcorn, and sauces.
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Table of contents
Every spoonful of this lemon ice cream is smooth, creamy, and beautifully balanced between sweet and tangy. Fresh lemon juice gives it a bright citrus flavor and a little tang, while the lemon zest adds an incredible fresh aroma and a little texture that makes every bite even more revitalizing, cooling, and indulgent.
I also like adding a few drops of lemon extract for an extra burst of lemon flavor, but this is a completely optional ingredient. If you really love intense lemon-flavored desserts, I highly recommend it.
This easy Lemon Ice Cream Recipe is great for hot summer days, backyard barbecues, family gatherings, or whenever you are craving a cool homemade treat. It is one of those simple frozen desserts that looks impressive, tastes amazing, and vanishes in a flash.
About 3 Ingredient Lemon Ice Cream
This 3 Ingredient Lemon Ice Cream is a creamy, refreshing homemade ice cream recipe that is incredibly easy to make. This frozen dessert is prepared with chilled whipping cream, sweetened condensed milk, and fresh lemons. Since both the juice and zest come from the same fruit, you only need three main ingredients to make this droolicious homemade ice cream.
It is a gluten-free, vegetarian, and egg-free recipe that can also be made vegan by swapping the condensed milk with sweetened condensed coconut milk and replacing the whipping cream with coconut cream.
My family and I love citrus-flavored desserts. So whenever there is a chance, we make something with citrus, be it lemon cupcakes, lemon muffins, orange muffins, lemon white chocolate cookies, orange-flavored cookies, orange cake, chocolate orange mug cake, lemon truffles, or lemon mousse. The options are endless.
A couple of years ago, when I was making chocolate ice cream, my daughter suggested that I should make lemon ice cream instead. Since I had tried so many different flavors but hadn’t personally tried lemon-flavored ice cream myself, and I couldn’t find any lemon ice cream brands where I live, I decided to give it a try. It turned out to be a big hit with my family.
Once we tried it, everyone loved its surprising combination of sweet and tangy flavors. We make sure that every once in a while, at least once or twice every season, we make this ice cream.
Unlike traditional ice cream recipes, this one doesn’t require a custard base, churning, or an ice cream maker. Since this is a no-churn lemon ice cream recipe, it comes together in just a few minutes.
Once you whip everything together, simply transfer it to a freezer-safe container and let your freezer do all the magic. It works wonderfully. Only 5–10 minutes of active work, and then your ice cream is ready.
Fresh lemon juice is the star ingredient in this recipe. It gives this ice cream its bright citrus flavor, while the lemon zest adds even more fresh aroma and a little texture. Together, the lemon juice and lemon zest create a beautiful, vibrant, and wonderfully citrusy ice cream.
The sweetened condensed milk not only adds sweetness, but it also helps give the ice cream a rich and creamy texture without needing eggs or an ice cream machine. Combined with whipped cream, it freezes into soft, scoopable ice cream with a wonderfully creamy texture, just like store-bought ice cream.
One of my favorite things about this recipe is how versatile it is. You can add some lemon-flavored cookies for a cookies-and-cream-style lemon ice cream, or add chopped roasted pistachios for lemon pistachio ice cream.
For extra lemon flavor, you can even garnish it with extra lemon zest for a beautiful finish and an extra pop of citrus flavor. That’s what I love to do.
Serve it in crispy cones, bowls, or alongside fresh berries. You can also enjoy it sandwiched between brown butter chocolate chip cookiesor served with warm brownies or crepes. There are so many fun ways to relish it.
Another wonderful thing about this Homemade Lemon Ice Cream is that it can easily be prepared ahead of time. Simply make it the day before and let it freeze overnight. For me, the hardest part is waiting until it’s ready to scoop. I just can’t wait for ice cream to freeze. Homemade ice creams are the BEST!
If you have never made Lemon Ice Cream without an Ice Cream Maker, this is the perfect ice cream recipe to start with. It’s simple, foolproof, and always turns out beautifully creamy.
So if you also enjoy easy no-churn ice cream recipes, fresh lemon desserts, or homemade frozen treats, this recipe is definitely one to save.
Why You’ll Love This Recipe
This 3 Ingredient Lemon Ice Cream
✔ needs only 3 ingredients
✔ is super easy to make
✔ is rich, creamy & refreshing
✔ has bright lemon flavor
✔ uses fresh lemon juice & zest
✔ can be made ahead of time
✔ doesn’t need an ice cream maker
✔ is eggless & gluten-free
✔ can easily be customized
✔ is wonderfully scoopable
✔ needs simple pantry staples
✔ is ideal for summer get-togethers
✔ freezes beautifully
✔ can also be made vegan
✔ is great for lemon lovers
Ingredients
You only need 3 simple ingredients to make this creamy 3 Ingredient Lemon Ice Cream at home. The beauty of this recipe is that every ingredient plays an important role in making it a smooth, rich, and refreshing No Churn Lemon Ice Cream.
Whipping cream: Cold whipping cream gives it a light, airy, and creamy texture without custard. You need whipping cream with at least 35% fat, as it is the key to getting the creamy texture. Make sure to use well-chilled cream before whipping, as cold cream whips much faster and holds its shape better. This cream creates the fluffy base that makes this Homemade Lemon Ice Cream so creamy, smooth, and scoopable.
Sweetened condensed milk: This is the secret ingredient in this recipe that makes no-churn ice cream so easy. It not only adds creamy sweetness, but it also helps give it a rich, creamy texture without needing eggs or an ice cream maker. It blends gorgeously with the whipped cream and freezes into a soft, silky dessert.
Fresh lemons: Fresh lemons are the star ingredient and the main flavor maker for this Lemon Ice Cream Recipe. You will need both the juice and the zest.
Freshly squeezed lemon juice gives the ice cream its bright, tangy flavor, and the zest adds an incredible citrus aroma that bottled juice simply can’t provide. Whenever possible, try to use freshly squeezed lemon juice for the freshest flavor.
Lemon extract or food-grade lemon oil: Although this is a completely optional ingredient, a few drops of lemon extract or lemon oil give this Homemade Lemon Ice Cream an extra layer of bursting lemon flavor. If you love bold lemon desserts like I do, this little addition is definitely worth trying.
How to Make 3 Ingredient Lemon Ice Cream
Making this 3 Ingredient Lemon Ice Cream is quick, simple, and easy. There is no cooking, no custard making, and no special equipment required. Just whip the cream, mix in the remaining ingredients, transfer everything to a freezer-safe container, freeze, scoop, and enjoy. It couldn’t get any easier, could it?
To make this ice cream, slice and juice 2 fresh lemons using a citrus juicer. Set the juice and zest aside until needed.
Pour the cold whipping cream into a large chilled mixing bowl. Then beat it with an electric mixer until stiff peaks form. The whipped cream should be light, fluffy, and hold its shape after whipping.
Then add the sweetened condensed milk to the whipped cream. Pour in the fresh lemon juice and add the fresh lemon zest. Also, if using, add a few drops of lemon extract or food-grade lemon oil for an extra boost of lemon flavor.
Gently whip everything together just until combined. Avoid overmixing here, as you want to keep the mixture light and airy. Now, transfer the mixture to a loaf pan or another freezer-safe container. Smooth the top with a spatula.
Cover tightly with a lid or plastic wrap, making sure the wrap touches the surface of the ice cream. This step helps reduce ice crystals and keeps the texture nice and creamy. Freeze it for 6–8 hours, or overnight, until completely firm.
Now remove the ice cream from the freezer and let it sit at room temperature for about 5–10 minutes before scooping. Scoop your delicious Homemade Lemon Ice Cream into bowls or crispy waffle cones. Garnish with fresh lemon zest, if desired, and enjoy every creamy, cooling, and citrusy bite.
Variations
One of my favorite things about this 3 Ingredient Lemon Ice Cream is how easy it is to customize. Once you have the basic No Churn Lemon Ice Cream base recipe, you can enjoy it in so many delicious variations with just a few simple swaps.
Meyer Lemon Ice Cream
If Meyer lemons are in season, use them instead of regular lemons. They are naturally sweeter and less tart, making this Homemade Lemon Ice Cream slightly floral with a mellow citrus flavor.
Lemon Lime Ice Cream
Love both lemons and limes? Then why not give them a try together? Replace half of the lemon juice with fresh lime juice and add a little lime zest along with the lemon zest for a bright citrus twist. It is going to turn out fresh, tangy, and perfect for enjoying by the pool on summer days.
Vanilla Lemon Ice Cream
Add a splash of pure vanilla extract along with the lemon juice. Vanilla adds a subtle flavor, and it softens the citrus flavor to give this ice cream an even richer taste.
Berry Lemon Ice Cream
For a berrilicious flavor, fold in fresh blueberries, raspberries, or chopped strawberries just before transferring the mixture to the freezer-safe pan. The berries add little bursts of fruity sweetness and a lovely contrast throughout the ice cream.
Lemon Cheesecake Ice Cream
Love cheesecakes? Then you can fold in small cubes of cheesecake or crushed graham crackers before freezing this ice cream. Every scoop tastes like creamy lemon cheesecake, but in a frozen, chilled form.
Lemon Poppy Seed Ice Cream
Poppy seeds and lemon go so well together, so stir in 1–2 teaspoons of poppy seeds before freezing. It adds a fun twist inspired by classic lemon poppy seed cake.
Orange Lemon Ice Cream
If you enjoy orange ice cream, then make orange lemon ice cream by replacing half of the lemon juice with orange juice and swapping half of the lemon zest with fresh orange zest for a sweeter citrus flavor that’s perfect if you enjoy mixed citrus desserts.
Serving Suggestions
This Homemade Lemon Ice Cream tastes best when served slightly softened. So let it sit at room temperature for about 5–10 minutes before scooping. After a few minutes, it becomes easier to scoop and wonderfully creamy.
You can serve it in crispy waffle cones, sugar cones, or chilled dessert bowls for a classic dessert presentation. For an elegant dessert, garnish each scoop with freshly grated lemon zest, thin lemon slices, and a few fresh mint leaves.
You can also pair it with fresh berries such as blueberries, raspberries, strawberries, or blackberries. They all go so beautifully with the bright lemon flavor.
For an extra special treat, you can drizzle it with homemade blueberry sauce, raspberry sauce, or a little warm melted white chocolate.
This Lemon Ice Cream Recipe also makes a lovely dessert after grilled meals, summer barbecues, picnics, or holiday gatherings because it feels light, refreshing, and not overly heavy.
If you love homemade cookies, serve a scoop between two shortbread cookies to make delicious lemon ice cream sandwiches.
You can also enjoy it alongside banana date cake, cottage cheese lemon balls, blueberry muffins, blueberry pie, Apricot Galette, orange cake, berry cobbler, fruit crisps, waffles, pancakes, lemon coconut bars, or crepes.
Storage Suggestions
Store your No Churn Lemon Ice Cream in an airtight freezer-safe container for up to 2 weeks.
For the creamiest texture, place a piece of plastic wrap directly on the surface of the ice cream before freezing. You can store the leftovers the same way and enjoy them within 2 weeks.
When you are ready to serve, let the ice cream sit on the counter for about 5–10 minutes before scooping. This resting time makes it much easier to scoop and gives it the perfect creamy texture.
Although the ice cream stays safe to eat for longer, it has the freshest flavor and creamiest texture during the first two weeks.
Tips & Tricks to Make the Best Lemon Ice Cream
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Use fresh lemons: For the best citrus flavor, try to use freshly squeezed lemon juice and fresh lemon zest in this recipe. This gives the ice cream its bright citrus flavor. I don’t suggest using bottled lemon juice for this recipe, so if you can avoid it, it’s best.
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Use cold cream: Cold whipping cream whips up faster, holds more air, and gives Homemade Lemon Ice Cream a lighter, creamier texture.
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Chill your bowl: For the best results, always chill your mixing bowl and beaters for about 10–15 minutes before whipping the cream.
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Don’t overmix: Once all the ingredients are combined, stop mixing. Overmixing can deflate the whipped cream, which makes the ice cream less light and airy.
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Whipping cream: Choose full-fat whipping cream with at least 35% fat for the richest texture.
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Added flavor: Feel free to add a few drops of lemon extract or food-grade lemon oil to this ice cream. It’s completely optional, but it really makes the lemon flavor pop.
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Freezing: While the ice cream is usually ready after 6–8 hours, freezing it overnight gives the best texture. So if possible, freeze it overnight for a deeper lemon flavor.
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Cover: Press plastic wrap directly onto the surface before freezing. This helps prevent ice crystals.
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Let it rest: A few minutes on the counter makes scooping much easier. So for the best texture, let it soften before serving.
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Customize: Once you have mastered this easy 3 Ingredient Lemon Ice Cream recipe, you can try adding berries, vanilla, crushed cookies, or different citrus fruits to make it your own.
FAQs
Can I make lemon ice cream without an ice cream machine?
Yes, absolutely, you can! This No Churn Lemon Ice Cream is made without an ice cream machine. You simply whip the cream, mix it with the remaining ingredients, transfer it to a freezer-safe container, and freeze until firm. That’s it. It’s one of the easiest ways to make no-churn homemade ice cream.
Why doesn’t the lemon juice curdle the cream?
Fresh lemon juice is added after the cream has already been whipped, and it is mixed together with sweetened condensed milk. The condensed milk helps stabilize the mixture, so you end up with a smooth and creamy texture rather than curdled cream.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is always my first choice because it gives this Homemade Lemon Ice Cream the brightest and freshest flavor. Bottled lemon juice can be used if that’s what you have on hand, but the flavor won’t be quite as vibrant.
Can I use lemon extract instead of fresh lemons?
Lemon extract adds extra citrus flavor, but it shouldn’t replace the fresh lemon juice and zest. For the best flavor, use a combination of fresh lemon juice, fresh lemon zest, and lemon extract as an optional flavor booster.
Can I make this recipe with limes?
Yes! Fresh lime juice and lime zest can be used in this recipe. You can replace all or part of the lemon juice and zest with lime juice and lime zest to make a refreshing lime ice cream.
How long does homemade lemon ice cream last?
Store it in an airtight freezer-safe container for up to 2 weeks. For the creamiest texture, always press plastic wrap directly onto the surface.
Why is my no-churn ice cream icy?
Ice crystals usually form when the ice cream isn’t covered completely or when warm air gets into the container. So, keeping the container tightly covered and placing plastic wrap directly on the surface helps keep ice crystals away.
Can I make this dairy-free?
This particular recipe uses whipping cream and sweetened condensed milk, so it isn’t dairy-free. For a vegan version, swap the whipping cream with coconut cream and replace the sweetened condensed milk with sweetened condensed coconut milk. You can also make a dairy-free lemon ice cream recipe by using plant-based whipping cream and plant-based condensed milk.
Can I use Meyer lemons?
Yes, definitely, you can. Meyer lemons have a naturally sweeter and slightly floral flavor, which makes them a wonderful choice for this lemon ice cream recipe. So use them when they are in season.
Can I make this recipe ahead of time?
Definitely! No-churn ice cream is one of the best make-ahead desserts. Prepare it the night before and let it freeze overnight, so it’s ready whenever you are craving a cool and refreshing treat.
3 Ingredient Lemon Ice Cream (No Churn) (Step-by-step photo instructions)
How to Make 3 Ingredient Lemon Ice Cream
- Juice 2 lemons and zest 1 lemon. Set them aside.
- Pour the cold whipping cream into a chilled mixing bowl and beat until stiff peaks form.
- Add the sweetened condensed milk, fresh lemon juice, lemon zest, and lemon oil or lemon extract, if using. Whisk just until combined. Avoid overmixing to keep the mixture light and airy.
- Transfer the mixture to an 8×4-inch loaf pan or a freezer-safe container and smooth the top with a spatula. Cover the pan tightly with a lid or plastic wrap and freeze for 6–8 hours, or overnight, until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones, garnish with extra lemon zest if desired, and enjoy.
Recipe Card
3 Ingredient Lemon Ice Cream (No Churn) [Recipe]
★★★★★
(Rating: 4.9 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Desserts | American | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 292 calories | 1 |
INGREDIENTS
For 3 Ingredient Lemon Ice Cream
- 2 cups (480 ml) cold whipping cream (35% fat or higher)
- 1 (14-ounce/397 g) can sweetened condensed milk
- Juice of 2 lemons
- Zest of 1 lemon
- 2–4 drops food-grade lemon oil or 1/2 teaspoon lemon extract (optional)
INSTRUCTIONS:
How to Make 3 Ingredient Lemon Ice Cream
- Juice 2 lemons and zest 1 lemon. Set them aside.
- Pour the cold whipping cream into a chilled mixing bowl and beat until stiff peaks form.
- Add the sweetened condensed milk, fresh lemon juice, lemon zest, and lemon oil or lemon extract, if using. Whisk just until combined. Avoid overmixing to keep the mixture light and airy.
- Transfer the mixture to an 8×4-inch loaf pan or a freezer-safe container and smooth the top with a spatula. Cover the pan tightly with a lid or plastic wrap and freeze for 6–8 hours, or overnight, until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones, garnish with extra lemon zest if desired, and enjoy.
Watch Full Recipe Video:
NOTES:
- Chill a large mixing bowl and the beaters for 10 to 15 minutes before whipping the cream for the best results.
- Always use chilled whipping cream with at least 35% fat for the creamiest texture.
- Freshly squeezed lemon juice and freshly grated lemon zest work best for this recipe because they give the ice cream the brightest, freshest citrus flavor. If you're using bottled lemon juice, make sure to use fresh lemon zest, and zest only the yellow part of the lemon to avoid bitterness.
- Adding lemon oil or lemon extract is completely optional, but either one gives the ice cream an extra boost of bright lemon flavor and takes it to the next level. It creates a rich, vibrant lemon taste that's similar to the kind you'd enjoy from a café.
NUTRITION (Per Serving):
Calories: 292kcal | Fat: 20.7g | Carbohydrates: 23.4g | Protein: 4.4g | Fiber: 0g | Sugar: 23.1g | Sodium: 63.1mg
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/3-ingredient-lemon-ice-cream/
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