This 4 ingredient, no-churn lemon ice cream is sure to hit the spot! Bright with citrus flavour, refreshing and creamy, it’s a delicious and easy alternative to churning ice cream.
I don’t know about you, but I’ve reached that point in the winter where I long for a little taste of summer. This Meyer lemon ice cream is like a bowl of sunshine – bright with citrus flavour, creamy and refreshing. And best of all, it’s no-churn!
Even though I have an ice cream attachment for my Kitchen Aid, I don’t use it enough in the winter months to justify the space it takes up in my freezer. That makes no-churn ice cream the perfect thing for this time of year and with Meyer lemons in season now, it’s pretty much just what the doctor ordered!
- 1 cup 10% (half and half) cream
- 1 cup 35% (whipping/heavy) cream
- 1 cup white sugar
- 2 Tbsp. lemon zest
- 1/3 cup fresh Meyer lemon juice (about 4 small Meyer lemons)
- In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.
- Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly and freeze until firm, about 24 hours.
If you’d like a lighter version, you could use 2 cups of 10% cream and omit the 35% cream. Obviously, the end product will not be as creamy.
Regular lemons can be used in place of Meyer lemons, if Meyers are not in season.
Be sure to zest your lemons before cutting and squeezing for the fresh juice! It’s really hard to zest half a squeezed lemon (And yes, I totally did that. I have a cold. I’m blaming it on that ;)
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