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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
418
kcal
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.