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Two Lemon Ice Cream cones

Lemon Ice Cream

Light and refreshing, this lemon ice cream requires no cooking and is addictively good! The perfect summer time dessert that will cool you off and leave you wanting more, and more!
4.86 from 7 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freeze + Churn Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6 servings
Calories: 392kcal
Author: MinShien


  • 1 cup heavy cream
  • 2 cups 2% milk
  • 14 oz condense milk
  • 1/4 cup + 2 tbsp freshly squeezed lemon juice
  • 1 1/2 tbsp lemon zest


  • Freeze ice cream bucket at least 24 hours prior.
  • Combine all the ingredients in a large bowl and mix well. Refrgerate for 30-60 minutes until mixture is cold.
  • Pour mixture into a 2-quart ice cream maker. Churn according to manufacturer's instructions, or until mixture is smooth and thickened. 
  • Transfer to a container, freeze for 4-5 hours, or overnight.
  • Serve and enjoy!


This post was originally published on June 218 and was updated with new photographs to improve user experience on April 2022.


Calories: 392kcal | Carbohydrates: 42g | Protein: 9g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 136mg | Potassium: 399mg | Fiber: 1g | Sugar: 40g | Vitamin A: 841IU | Vitamin C: 8mg | Calcium: 311mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!