HOMEMADE LEMON ICE CREAM
Bright, creamy, and refreshingly tangy, this Homemade Lemon Ice Cream is the perfect treat for sunny days or anytime you crave a citrusy pick-me-up. With just a few simple ingredients, this no-churn recipe delivers all the zingy flavor of fresh lemons in a lusciously smooth scoop. Whether served in a cone, a bowl, or paired with berries, it’s a little burst of sunshine in every bite!
Prep Time: 15 minutes
Chill Time: 6–8 hours (or overnight)
Total Time: About 8 hours 15 minutes?
Ingredients:
100 ml fresh lemon juice
Pinch of salt
400 ml condensed milk
2 large lemons (preferably organic)
400 ml whipping cream
1 tablespoon lemon zest (optional)
Preparation:
1. Wash the lemons thoroughly and grate the zest (only the yellow part; avoid the white, which is bitter). Set aside.
2. Juice the lemons to obtain about 100 ml of juice. You can adjust the amount to taste according to your preferred acidity.
3. In a large bowl, beat the cream with an electric mixer at medium-high speed until stiff and soft peaks form. Do not overbeat to prevent it from turning into butter.
4. In another bowl, mix the condensed milk with the lemon juice, lemon zest, and a pinch of salt. Stir until well combined.
5. Gently fold the whipped cream into the lemon mixture, using a spatula and folding motions to maintain the airy texture.
6. Pour the mixture into a freezer-safe container, preferably a metal one for more even freezing.
7. Cover the container with plastic wrap or a tight-fitting lid and place in the freezer.
8. Freeze for at least 4-6 hours or until completely firm.
9. Remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly.
Garnish with more lemon zest or fresh mint leaves. Enjoy 
✅ Tips for the Best Lemon Ice Cream:
Use fresh lemons: Freshly squeezed juice and zest make a huge difference in flavor.
Zest first, then juice: It’s way easier this way!
Chill your mixing bowl: Especially if using heavy cream—it helps whip it faster.
Don’t overmix: Once the whipped cream is folded into the lemon mixture, gently combine to keep it airy.
Taste before freezing: Adjust lemon juice or sugar if needed for your preferred tartness.
❓ Q & A
Q: Can I make it without an ice cream maker?
A: Yes! This recipe is no-churn. Just whip the cream, mix, and freeze—no machine required.
Q: Can I use bottled lemon juice?
A: Technically yes, but fresh lemons give much better flavor and natural brightness.
Q: How long will it last in the freezer?
A: About 2–3 weeks in an airtight container, but best enjoyed within the first week for optimal texture and taste.
Q: Can I make it dairy-free?
A: Yes—try using full-fat coconut milk or a dairy-free whipping cream alternative, but note the texture may be slightly different.
Q: Is it super tart?
A: It’s tangy, but balanced with sweetness! Adjust lemon juice or sugar to fit your taste.
🥄 Nutrition Info (per ½ cup serving — approx.)
Calories: 220
Fat: 16g
Saturated Fat: 10g
Carbohydrates: 17g
Sugars: 15g
Protein: 1g
Fiber: 0g
Vitamin C: 10–15% DV (from the lemon!)