3-Ingredient Lemon Cream Ice Cream

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🍋 3-Ingredient Lemon Cream Ice Cream

A smooth, creamy, no-churn ice cream with a fresh lemon flavor. This recipe requires no ice cream machine and uses only simple ingredients.

📝 Ingredients

  • 400 ml (1 can) sweetened condensed milk, well chilled

  • 500 ml (2 cups) heavy whipping cream (35% fat or higher), very cold

  • 60 ml (¼ cup) freshly squeezed lemon juice

  • Optional: 1 tablespoon finely grated lemon zest

👩‍🍳 Instructions

1️⃣ Whip the Cream

  1. Place the cold whipping cream into a large chilled mixing bowl.

  2. Using an electric mixer, whip on medium-high speed until stiff peaks form.

  3. Stop as soon as the cream holds its shape. Do not over-whip.

2️⃣ Mix the Lemon Base

  1. In a separate bowl, combine:

    • Sweetened condensed milk

    • Lemon juice

    • Lemon zest (if using)

  2. Whisk gently until smooth.

  3. The mixture will naturally thicken slightly due to the lemon juice.

3️⃣ Combine

  1. Pour the lemon mixture into the whipped cream.

  2. Using a spatula, fold gently:

    • Cut down the center

    • Lift and fold over

    • Rotate the bowl and repeat

Mix just until evenly blended while keeping the mixture light and airy.

4️⃣ Freeze

  1. Transfer the mixture to a freezer-safe container or loaf pan.

  2. Smooth the top evenly.

  3. Cover tightly, pressing the covering directly against the surface to reduce ice crystals.

  4. Freeze for at least 6 hours, preferably overnight.

🍨 Serving Suggestions

  • Scoop directly from the freezer

  • Serve with fresh berries

  • Garnish with mint leaves

  • Use as a filling for lemon sandwiches or cake layers

🧁 Tips

✔️ Use very cold cream for best volume
✔️ Fresh lemon juice gives the best flavor
✔️ Do not stir once frozen
✔️ Keeps well frozen for up to 2 weeks
✔️ Let sit 2–3 minutes before scooping if very firm

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