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Effortless Lemon Ice Cream: A Bright and Creamy Treat You Can Make in Minutes
There’s nothing quite as refreshing as the zesty tang of lemon on a hot day—and this Effortless Lemon Ice Cream delivers all that citrusy goodness in a cool, creamy dessert that couldn’t be simpler to make. With just a few basic ingredients and no ice cream maker required, this recipe is perfect for busy home cooks or anyone craving a quick, homemade frozen treat.
Whether you’re hosting a summer gathering, treating your family, or just want something light and sweet after dinner, this lemon ice cream is the answer. It’s bright, creamy, slightly tart, and wonderfully smooth—everything you want in a citrus dessert without the hassle.
Let’s dive into why this recipe is a must-try, how to make it, and tips to get the creamiest lemon ice cream possible.
🍋 Why You’ll Love Effortless Lemon Ice Cream
- No ice cream maker required: Just mix, freeze, and enjoy—no churning or complicated equipment.
- Only a handful of ingredients: You likely have most of what you need in your kitchen right now.
- Bright, fresh flavor: The natural acidity and aroma of lemon make this dessert crisp and refreshing.
- Perfectly creamy texture: Thanks to the sweetened condensed milk and whipped cream base, it stays smooth and luscious.
📝 Ingredients You’ll Need
Here’s everything you need to make this simple and delightful ice cream:
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest (optional but highly recommended for extra flavor)
- 1 teaspoon pure vanilla extract (optional, to mellow the tartness)
👩🍳 How to Make Effortless Lemon Ice Cream
Step 1: Whip the Cream
In a large mixing bowl, use a hand mixer or stand mixer to beat the heavy cream until stiff peaks form. This creates the fluffy, light base for your no-churn ice cream.
Step 2: Mix the Flavor Base
In a separate bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract (if using). Stir until fully blended. The lemon juice will slightly thicken the condensed milk and give it a custard-like texture.
Step 3: Fold Together
Gently fold the whipped cream into the lemon mixture using a spatula. Do this in batches and be careful not to deflate the whipped cream too much—it helps keep the final texture airy and creamy.
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Step 4: Freeze
Pour the lemon ice cream mixture into a freezer-safe container. Smooth the top and cover tightly with a lid or plastic wrap. Freeze for at least 6 hours, or overnight,
