Add the remaining whipped cream in two additions, folding carefully until the mixture is uniform, thick, airy, and pale yellow.
Avoid vigorous stirring.
Step 4 – Transfer to a Container
Spoon the mixture into a loaf pan or freezer-safe container.
Smooth the top with a spatula.
Cover tightly with a lid or plastic wrap.
Step 5 – Freeze
Freeze for at least 6 hours, or preferably overnight.
The ice cream should become firm enough to scoop while still retaining a creamy texture.
Step 6 – Scoop and Serve
Let the container sit at room temperature for about 5 minutes if the ice cream is very firm.
Scoop into bowls or waffle cones.
Finish with a fresh lemon wedge or extra lemon zest.
The Secret to Creamy No-Churn Ice Cream
The key is air plus concentrated dairy.
Whipped cream adds tiny air pockets that keep the frozen mixture lighter, while sweetened condensed milk provides sugar and milk solids without adding too much extra water.
That matters because excess water creates large ice crystals.
The lemon juice adds flavor and acidity, but because it is blended into the condensed milk and cream, the final texture remains smooth and creamy.
Frequently Asked Questions
Can I Use Bottled Lemon Juice?
You can, but fresh lemon juice tastes noticeably better in a simple recipe like this.
Can I Use Half-and-Half?
No. Heavy whipping cream is important because it can be whipped to hold enough air.
Why Is My Ice Cream Too Hard?
Let it sit at room temperature for 5–10 minutes before scooping. Home freezers can vary in temperature.
Can I Add Lemon Curd?
Yes. Swirl a few spoonfuls of lemon curd through the mixture before freezing for an even stronger lemon flavor.
Can I Add Cookies?
Absolutely. Crushed shortbread cookies or graham crackers make an excellent addition.
Storage
Keep the ice cream tightly covered in the freezer for up to 2 weeks for the best texture and flavor.
Pressing plastic wrap directly against the surface can help reduce ice crystals.
No-Churn Lemon Ice Cream Recipe Card
Prep Time: 15 minutes
Freeze Time: 6 hours or overnight
Yield: About 8 servings
Ingredients
- 2 cups (480ml) cold heavy whipping cream
- 1 can (14 ounces/396g) sweetened condensed milk
- ⅓ cup (80ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt, optional
Instructions
- Whip the cold heavy cream until firm peaks form.
- In another bowl, whisk together condensed milk, lemon juice, zest, vanilla, and salt.
- Fold the whipped cream gently into the lemon mixture.
- Transfer to a loaf pan or freezer-safe container.
- Smooth the top, cover, and freeze for at least 6 hours.
- Let soften briefly, then scoop into waffle cones or bowls.
- Garnish with a fresh lemon wedge.