This Homemade Creamy Lemon Ice Cream is a silky, tangy treat that delivers the perfect balance of citrus brightness and creamy indulgence. Unlike traditional churned ice cream, this version requires no ice cream maker—just a few simple ingredients and a bit of patience while it freezes. The lemon flavor is bold but not overpowering, thanks to the combination of fresh juice, zest, and a touch of condensed milk to mellow the acidity.
The texture is smooth and scoopable, with a rich mouthfeel from the whipped cream and a refreshing zing from the citrus. It’s a versatile dessert that pairs beautifully with fresh berries, shortbread cookies, or a drizzle of honey. Whether served in bowls, cones, or layered into parfaits, this lemon ice cream is a joyful burst of sunshine in every bite.
🧺 INGREDIENTS:
- 1 cup heavy cream, chilled
- ½ cup sweetened condensed milk
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- Optional: pinch of salt to balance flavors
- Optional garnish: lime zest, mint leaves, or crushed biscuits
🔧 INSTRUCTIONS:
Step 1: Prep the Citrus
- Wash and zest the lemons, then juice them.
- Strain the juice to remove seeds and pulp.
- Set aside both zest and juice.
Step 2: Whip the Cream
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- Be careful not to overwhip—it should be airy and smooth.
Step 3: Mix the Base
- In a separate bowl, combine condensed milk, lemon juice, lemon zest, vanilla extract, and salt.
- Stir until smooth and slightly thickened.
Step 4: Fold and Combine
- Gently fold the whipped cream into the lemon mixture using a spatula.
- Mix until fully incorporated, but keep the texture light and fluffy.
Step 5: Freeze
- Pour the mixture into a freezer-safe container.
- Smooth the top and cover with a lid or plastic wrap.
- Freeze for at least 6 hours, preferably overnight.
Step 6: Serve
- Let sit at room temperature for 5 minutes before scooping.
- Garnish with lime zest, mint, or crushed biscuits.
- Serve in bowls, cones, or layered with fruit for a parfait.
🍴 TIPS & VARIATIONS:
- Creamier version: Add ¼ cup cream cheese to the base for a cheesecake-like texture.
- Tropical twist: Add coconut milk or shredded coconut for a lemon-coconut fusion.
- Keto-friendly: Use unsweetened condensed milk and erythritol, and skip the vanilla.
- Elegant finish: Serve with raspberry coulis or candied lemon peel.
