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No-Churn Lemon Ice Cream

by Jessie Daye

First published: May 15, 2025 | Updated: June 22, 2026

My ice cream containers: Large Ice Cream Tubs Buy Here

My Pint size Ice cream containers: Small Pint Ice Cream Tubs Buy Here

Other condensed milk options:

Sweetened  Condensed Oat Milk 

Sweetened Condensed Coconut Milk 

My ice cream containers: Large Ice Cream Tubs Buy Here

My Pint size Ice cream containers: Small Pint Ice Cream Tubs Buy Here

Other condensed milk options:

Sweetened  Condensed Oat Milk 

Sweetened Condensed Coconut Milk 

No-Churn Lemon Ice Cream

Author: Jessie Daye
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Ingredients

  • 2 cups cold heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • ⅓ cup fresh lemon juice
  • 3 teaspoons lemon zest packed
  • 1 ½ teaspoons vanilla bean paste
  • ⅛ teaspoon salt
  • * 1/2 teaspoon lemon extract if you desire a more tart lemon ice cream
  • My ice cream containers:Large Ice Cream Tubs Buy Here
  • My Pint size Ice cream containers:Small Pint Ice Cream Tubs Buy Here
  • Other condensed milk options:
  • Sweetened  Condensed Oat Milk
  • Sweetened Condensed Coconut Milk

Method

  1. In a large cold bowl (**place the bowl over another bowl of ice to speed up the process), add vanilla paste, salt, and whipping cream. Using an electric mixer, whip the cold heavy cream until stiff peaks form. This usually takes about 3–5 minutes with a mixer on medium-high speed.
  2. Gently add the sweetened condensed milk, lemon juice, and lemon zest.
  3. Gently fold the mixture with a spatula. Fold carefully to keep the mixture light and airy. Taste the mixture to decide if you want to add more lemon. You may want to add 1/2 teaspoon more of lemon juice or lemon extract to create a more tart ice cream. Taste it now!
  4. Pour the mixture into a loaf pan or freezer-safe ice cream container. Smooth the top and add more lemon zest if desired. Cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight, until firm.
  5. Let the ice cream sit at room temperature for a 25 minutes until soft.

Tried this recipe?

Let us know how it was!

29 comments

  • This is soooo good!!!!

  • Nancy Moncrief

    Where is the recipe?

  • Karla Kahn

    Only pictures – please post recipe

  • Clarissa Smithee

    Why do you tell us to go to your website where you’ve posted the recipe and it’s not here? I sort of feel catfished.

  • Joann Cuomo

    recipe??

  • Diane Marks

    I got the link immediately with the recipe and pictures ….no problem …

  • Rose Lumanlan

    What brand of heavy cream do you use? Thank you.

  • Making this for Sunday dinner tomorrow. Tasting divine as it heads into the freezer !
    My only concern will be if it’s icy once frozen. Time will tell .

  • I appreciate you sharing this recipe however instead of sweetened condensed milk I added honey and blueberries

  • Can I also use vanilla extract instead of the paste?

  • Katherine

    This is absolutely amazing. Super simple and does not get icy! How do I get the recipes for the other flavors?

    • Jessie Daye

      Hi – I linked them on my other ice cream post. I am the process of rebuilding our website with printable recipe cards and links so it will be so much more cohesive in a few weeks!

  • Amazing! Thanks

  • Where do you get vanilla paste?

    • Jessie Daye

      I buy mine at Costco because it’s cheaper there, but I also link it on Amazon because it’s still cheaper than in the grocery store. Xx

  • Emma Mobbs

    Thank you so much, utterly delicious x

  • Charla Dvorak

    I tried this recipe today and it was absolutely delicious. I love all things lemon and I can’t wait for my husband to try it. Thank you so much!

  • Frances Listh

    Lemon extract?? Is that just lemon juice , otherwise I don’t think it’s available where I live.

  • Stephanie

    Is there a printable version?

  • How many servings does this recipe make? Im trying to figure out the calories

    Thanks

  • Charles McGuire

    I have a tiny batch ice cream freezer, have you tried it with a churn-style freezer?

  • Made this today and it was FANTASTIC! The perfect summer dessert. Thank you.
    One question: how long will it stay fresh in the freezer?

  • What’s vanilla paste

    • It’s literally vanilla beans mashed into a paste so very vanillary. You can use good vanilla drops too. Not the chemical ones.

  • How do you make the vanilla paste?

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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