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No-Churn Fresh Lemon Ice Cream

Easy to make in minutes, freeze 8 hours or overnight for the best simple refreshing dessert!

Course Dessert
Cuisine American
Keyword frozen dessert, ice cream, lemon
Prep Time 15 minutes
freeze time 8 hours
Total Time 8 hours 15 minutes
Servings 8

Ingredients

  • 5-6 large lemons, washed
  • 2 teaspoons grated lemon zest
  • 3/4 cup fresh lemon juice
  • 1 cup milk or half and half
  • 1 cup whipping cream
  • 1 cup granulated sugar
  • garnish with: fresh fruit, toasted coconut, or assorted cookies (shortbread, chocolate, coconut)

Instructions

  1. Cut the lemons in half, lengthwise. Scoop out the pulp over a bowl and set aside the hollowed out lemon. Cover the lemon halves with plastic wrap or Ziplock bag and place in freezer.

  2. Use a juicer and extract the lemon juice from the pulp. Remove and discard any seeds. Measure out 3/4 cup of lemon juice for ice cream base.

  3. In a large freezer safe bowl, combine the lemon zest, fresh lemon juice, milk or half and half, cream and sugar. Whisk or stir until the sugar is dissolved. Cover tightly and freeze for at least 8 hours or overnight.

  4. Remove the bowl from the fridge. Using a scoop or spoon, place ice cream into lemon shells or small bowl or dish. Keep frozen until ready to serve. Garnish with fresh berries. Best if eaten within one week.

Recipe Notes

  • I like to make this dessert ahead, freeze and then scoop into the lemon halves. The dessert can be frozen for up to a week before serving. Garnish just before serving with fresh fruit or small coconut or chocolate cookies. 
  • If you like a creamier desert, use electric beaters and beat the ice cream after freezing to softened a bit. The ice cream should still have firm peaks after beating.