5 from 21 votes
Creamy Lemon ice cream is made simply in your freezer(no-churn) with fresh homemade wholesome ingredients.  Serve them scooped on cones or in lemon boats for impressive easy entertaining!
Creamy Lemon Ice Cream (no-churn)
Prep Time
15 mins
chilling, freezing
2 hrs 40 mins
Total Time
15 mins
 

Creamy Lemon ice cream is made simply in your freezer with fresh homemade wholesome ingredients.  Serve them simply scooped or in lemon boats for impressive easy entertaining!  

Course: Dessert
Cuisine: American
Keyword: homemade no churn ice cream, homemade lemon ice cream
Servings: 6
Calories: 292 kcal
Ingredients
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 large lemons halved lengthwise
  • mint for garnish
Instructions
  1. Combine milk, cream and sugar in a bowl.
  2. Whisk well until sugar dissolves.
  3. Stir in lemon zest and lemon juice. Mix well.
  4. Pour into a bowl, cover and freeze approximately 2 hours, until mixture is just starting to set up, and very thick and chilled.
  5. Remove from freezer and beat with an electric mixer until mixture has about doubled in volume.
  6. Place mixture in a bowl, cover and return to freezer. Freeze until solid.
  7. When ready to serve, place a scoop of frozen lemon crème into a lemon half that has been hollowed out.
  8. Garnish with mint.
Recipe Notes

You will want to purchase an additional lemon that you will not use for serving for making the zest.  

How to hollow out lemon halves:  Use a paring knife, cut lemons in half.  Then use the same knife to cut along the edge of where the pulp meets the skin.  Then use a teaspoon hollow out centers and clearing all pulp from the skin.