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:Jump to Printable Recipe
- 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)
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.
Lemon No-Churn Ice Cream Recipe (with Blueberries)
- 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
- 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!
This looks so good. Is it possible to use natural lemon juice instead of extract?