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–+ servings
overhead shot of lemon ice cream

Lemon Ice Cream

Olivia
6-ingredient no-churn Lemon Ice Cream that is creamy, refreshing, and easy to whip up! This super easy and delicious ice cream recipe makes a great summer treat.
5 from 2 votes
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Prep Time 15 minutes
Additional Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 379 kcal

Ingredients
  

  • 14 ounces sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 cup half and half
  • 4 tablespoons lemon juice
  • 3 tablespoons lemon zest
  • 3 sheets graham crackers

Instructions
 

  • Add the condensed milk, heavy cream, half and half, lemon juice, and lemon zest in a food processor
  • Blend for 1-2 minutes, until mixture is smooth, thick and creamy
  • Pulse graham crackers into the mixture with the food processor
  • Pour ice cream into a loaf pan, or a freezer-friendly container, and place it in the freezer for 4-6 hours or overnight.
  • Let the ice cream set out and thaw for a few minutes before scooping

Video

Nutrition

Serving: 1 cupCalories: 379kcalCarbohydrates: 44gProtein: 8gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 139mgSugar: 40g
Keyword lemon cream pie ice cream, lemon ice cream, no churn ice cream, no churn lemon ice cream
Tried this recipe?Let us know how it was!