No-churn Meyer Lemon Ice Cream

No-Churn Meyer Lemon Ice Cream

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 6 servings
Energy: 323 kcal
Author: Jennifer
Quick and easy to make, this no-churn ice cream doesn't require an ice cream maker and uses just 4 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 fresh Meyer lemon juice about 4 small Meyer lemons


  1. 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.
  2. 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.