No Churn Lemon Ice Cream: the refreshing ice cream recipe made without machine

Total time: 25 min + chilling time
Difficulty: Low
Serves: 12 people
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By Cookist

This homemade lemon ice cream is a delicious dessert recipe perfect for summer season. It’s light, refreshing, and super easy to make. And best of all, you don’t even need an ice cream maker! Our simple, no churn lemon ice cream recipe is the easiest way to make this frozen treat! The texture is smooth and creamy while the flavor is citrusy, sweet and tangy.

Thanks to the turmeric, the bright yellow color suits the lemony taste perfectly! To make this yummy dessert, you only need a handful of ingredients: milk, sugar, cornstarch, lemon zest, lemon juice, and turmeric if using.


How to make Lemon Ice Cream Without Machine

Because this recipe does not make use of an ice cream maker, it goes through a few freezing steps. You just need simple equipments. First, the sugar, corn starch and lemon zest are boiled in the milk. Is then stirred and left in the freezer for an hour.

After that, lemon juice is added and the mixture is frozen for another hour. The mixture is blended with a hand blender, and frozen for an hour. Then stirred with a wooden spoon, and frozen a final time. This no churn lemon ice cream is now ready to scoop on cones and enjoy!


Tips for making No Churn Lemon Ice Cream

You can make the lemon ice cream with condensed milk. Simply whip 2 cups heavy cream until stiff peaks form. Blend in 10 oz condensed milk (sweetened), 1 tablespoon lemon extract, and ½ lemon juice. Pour the mixture into a loaf pan and freeze until set, about 4 hours.

You can substitute lemon zest with lemon extract.

We added turmeric to get a bright yellow color, but you can omit it.

To make the recipe vegan, use coconut cream instead of milk.

For a low-carb or keto version, whip together 1 ½ cup whipping cream, 1/3 cup Swerve sweetener, and lemon curd. Freeze until set.

Use this recipe to create a Lemon Ice Cream tart. Add the mixture to a gingersnap crust. Cover with clingfilm, and freeze until set. Top with meringue and torch the tips.

You can serve this delicious lemon ice cream with your favorite desserts such as brownies, crisps or pies.

How to store Easy Lemon Ice Cream

This no churn Lemon Ice Cream will keep in the freezer (closed in an airtight container) for up to 2 weeks. After that, the texture will become crystal-like.

Do not store the ice cream in a deep freezer, it will be frozen solid. If this happens, just take out the ice cream 20 minutes before serving, to soften.

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1 liter (4 cups)
180 g (1 1/5 cups)
7 g
Lemon zest
Lemon juice
2 tbsp
Turmeric (optional)
1/4 tsp


Add the milk to a small saucepan.

Mix milk with sugar and corn starch. Boil. Add the zest of one lemon and turmeric.

Mix, cover with plastic wrap, and allow to chill in the freezer for 1 hour.

Add lemon juice and mix. Let chill in the freezer for 1 hour.

Mix. Let chill in the freezer for 1 hour.

Beat with a blender. Let chill in the freezer for 1 hour.

Stir with a wooden spatula. Let chill in the freezer for 1 hour.

Serve and enjoy!

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