No Churn Lemon Ice Cream

No Churn Fresh Lemon Ice Cream

I absolutely refuse to buy an ice cream maker, there’s no room in the cupboards, and even if there were the results of this no churn recipe are so good that I would never use it.

I came across this recipe last year and it’s simple, delicious, and easy to tweak. Lemon lavender ice cream? Lemon yogurt ice cream? Lemon Berry ice cream? They’re all worth a try. Here is the base recipe:

No Churn Lemon Ice Cream from FOOD52 (Doris Sanders’ No Churn Fresh Lemon Ice Cream)

Yield: 3 cups

Ingredients:

1 cup whole milk

1 cup heavy cream

1 cup sugar

1/8 teaspoon sea salt

1/4 cup fresh lemon juice

1 tablespoon lemon zest

Steps:

  1. Whisk lemon juice, zest, sugar, and salt in a large bowl
  2. Add milk and cream to lemon juice while whisking, continue whisking until sugar is dissolved
  3. Pour mixture into an 8×8 inch baking dish and cover with foil
  4. Place dish in freezer
  5. Ice cream will take 3-4 hours to set, stir once or twice as the ice cream sets (optional)

No Churn Fresh Lemon Ice Cream

No Churn Fresh Lemon Ice Cream

No Churn Fresh Lemon Ice Cream

Quick No Churn Fresh Lemon Ice Cream

Delicious No Churn Fresh Lemon Ice Cream

Easy No Churn Fresh Lemon Ice Cream

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