How to Make Homemade Lemon Ice Cream {with Blueberries!}

Make easy homemade lemon ice cream with this simple no-churn recipe for a sweet treat for summertime parties.

Happy First Day of Summer!

Hot summer days are upon us again. When I was a kid I would spend every summer at the river with my family, swimming, playing cards and eating homemade ice cream. I can still hear the annoying whine of the ice cream churn spinning on the back porch.

These days, “no-churn” ice cream is all the rage, and for good reason.  It’s a simple way to enjoy homemade ice cream without killing your eardrums and kicking yourself because you forgot to buy rock salt.

This homemade lemon ice cream is sure to be a big ol’ hit at your next family gathering. The blueberries are just icing on the cake. Give it a try and let me know what you think!

Homemade Lemon Ice Cream Ingredients:

• 1 14-oz. can sweetened condensed milk 
• 2 cups cold heavy cream (be sure to use full-fat for creaminess) 
• ½ to 1 teaspoon lemon extract, to taste (or substitute 10 drops Young Living lemon essential oil)
• 1/4 teaspoon vanilla extract
• 1 cup (frozen or fresh) blueberries (optional!)
• ½ lemon, sliced (to garnish)

Directions:

With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and extracts and fold in until smooth.  

Next, pour half the ice cream into a freezer safe container. Top with half of the blueberries.  

Repeat with another layer and top with the remaining blueberries and slices of lemon.

Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 2-3 minutes before serving. 

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Lemon No-Churn Ice Cream Recipe (with Blueberries)

Make easy homemade lemon ice cream with this simple no-churn recipe for a sweet treat for summertime parties.

Course Dessert

Cuisine American

Keyword blueberry, ice cream, lemon, no-churn

Prep Time 15 minutes minutes

Cook Time 6 hours hours

0 minutes minutes

Total Time 6 hours hours 15 minutes minutes

Calories 418kcal

Author Beth

Equipment

• Mixer

Ingredients

• 14 oz can Sweetened Condensed Milk (full-fat for creaminess)
• 2 cups Cold Heavy Whipping Cream (full-fat for creaminess)
• 1 teaspoon Lemon Extract (or 6 drops lemon essential oil)
• 1/2 teaspoon Vanilla Extract
• 1 cup Blueberries (fresh or frozen, optional)
• 1/2 lemon sliced for garnish

Instructions

• With a mixer, beat heavy whipping cream until thick.
• Pour in sweetened condensed milk and extracts and fold in until smooth.
• Next, pour half the ice cream into a freezer safe container.
• Top with half of the blueberries.
• Repeat with another layer and top with the remaining blueberries and slices of lemon.
• Freeze for 5-6 hours or overnight.
• When it is time to serve, remove from freezer and let sit on the counter to soften for 2-3 minutes before serving.

If you liked this recipe, be sure to check out this one for homemade Peanut Butter ice cream!

Peanut Butter No-Churn Ice Cream

Here's the scoop on how to make homemade peanut butter ice cream from scratch, without an ice cream churn. This yummy no-churn ice cream will have your family screaming for more!

Click Here for the Recipe