This 4 ingredient, this no-churn lemon ice cream is sure to hit the spot! It’s bright with citrus flavour, refreshing and creamy!
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!
Ingredient Notes
Half and Half Cream: This is 10% butterfat cream. I suggest this (vs. milk) for a nice and creamy ice cream.
Whipping Cream: This is 35% butterfat cream, the same cream you would use for whipped cream. Again, use this to have a nice and creamy ice cream. If you’d like to cut the fat a bit, you could use 2 cups of half and half cream and omit the whipping cream. Obviously this will be not only less creamy, but also a bit harder ice cream, with less cream.
White Sugar: Lemons are tart, so I wouldn’t suggest cutting back the sugar amount here.
Lemon Juice: You’ll want to use freshly squeezed lemon juice here, for the best flavour. You can use regular or Meyer lemons.
Cook’s Notes
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 ;)
More No-Churn Ice Cream Recipes You Might Like …
No-Churn Creme Fraiche Strawberry Ice Cream
No-Churn Vietnamese Iced Coffee Ice Cream
Get the Recipe: No-Churn Lemon Ice Cream
Ingredients
- 1 cup 10% half and half cream
- 1 cup 35% whipping/heavy cream
- 1 cup white sugar
- 2 Tbsp. lemon zest
- 1/3 cup lemon juice, freshly squeezed, from about 4 small lemons
Instructions
- 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 with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.
Will this work still if I put it in my ice cream machine and churn it?
I feel like it would turn out exactly the same, so may not be worth the trouble. But won’t hurt it and may lighten (aerate) a bit, if you think you might prefer that.
Sounds absolutely what I’m looking for. I’m just confused about the 10% and 35%??? Please explain for those of us not kitchen friendly.
Hi Deborah, The % refer to the amount of butterfat in the various creams. 10% butterfat cream is known here as “Half and Half” cream. 35% butterfat cream is heavy cream or whipping cream. The name changes sometimes, based on location, so the % is the best way to convey which cream I am referring to. It is usually labeled with the % on the carton. Hope that helps :)
In your directions for the yummy lemon ice cream.. you say ‘cover’.. would that be with Saran wrap?
Hi Jan and sorry that wasn’t very clear, was it? :) I’ve changed the instructions on the recipe to suggest covering with plastic wrap, then covering with a layer of aluminum foil. The aluminum foil just helps keep the plastic wrap tight to the container. Thanks and enjoy!
Can you make this with Stevia instead of sugar?
Hi Rita, I’m not completely sure. I’ve never used Stevia. If it’s a cup for cup sugar substitute, I suspect you could.
Oh! reading this has brought back an olafactory memory of my grandma’s huge meyer lemon tree and the wonderful taste. Sadly, the tree is in California and I am in France where I’ve searched high and low for meyer lemons. Will have to try it with reular ones, Meanwhle, going to give the vietamese coffee ice cream a go, Thinking a few cardoman pods steeped in the cream might be nice. Thank you.
It would still be lovely with regular lemons, Sandi. Maybe use a touch less juice.
Thanks Jennifer, Will give it a shot. Meanwhile I have a plan to talk a friend who is coming for a visit to make and freeze a bunch of juice and zest to bring with.
Made this last night for a birthday treat today. Served it with Hummingbird cake….. So good!
Thank you for the delicious, easy, fun recipe!
So glad you enjoyed it, Keri :)
Oooooooo…. This is just up my alley!!! Thank you for the inspiration. My duckies (children) will just love this with fresh blueberries this summer. Just delightful. I am new to your blog and am fascinated.
Thanks so much, Theresa. It is wonderful ice cream, especially for no-churn!
My friend has a Meyer lemon tree in her front yard, I’m heading over there now ;)
Sounds perfect, Sue (for many reasons beyond ice cream :)
I love lemon ice cream and your version with the cream sounds great! No-churn makes this so easy I could make it anytime! Beautiful photos too.
Thanks Tricia. It was a nice mid-winter treat :)
This looks so smooth and creamy Jennifer! And I’m just trying to imagine how delicious it must be with Meyer lemons, yum!
Thanks Chris. It was delicious. It was a bit tart, but with shades of creamsicle :)
Meyer lemon ice cream is the best! I love your no churn version :).
Thanks Laura :)
Sorry to read that you have a cold but your ice cream must help you feel better. At least that is what I’d tell myself as I reached for the scooper for a second little dish. :)
Thanks so much, Karen. I haven’t had a cold in ages, so I was over-due. Feeling better today, though :) And yes, the ice cream definitely helped!
Love that you are posting ice cream, because I have been craving it recently! And I really looove that you used Meyer lemons because I just picked up a bag of them! Plus no churn is always a winner! Need to make this pronto! Cheers, friend!
Thanks Cheyanne and I was feeling the need, too. This definitely satisfied, even if it is still winter ;)
Only four ingredients and no churn? Sounds perfect Jennifer! Definitely putting this one in my ice cream arsenal! Awesome for summer too. So refreshing!
Thanks Mary Ann and yes, I’ll definitely make it with regular lemons in the summer, too!
I could cry for this ice cream! So easy and so much delicious flavour packed into each bite. Yum!
Thanks Katrina. It really hit the spot!