Making creamy lemon nice cream (no-churn and just using your freezer) has never been easier. I was given a bag of lemons (life literally gave me lemons) so I had to think quick. My first reaction was to make my Lemon Blueberry Cheesecake Cookies…but I had recently made a batch of cookies so I really did need more lying around the kitchen ya know?! Then I was reeeaaallly craving these Lemon Soufflé Pancakes but settled for cereal instead. Lameeee. The result of the big bag of lemons was a delicious Shrimp Scampi, Lemon Poppyseed Scones, Lemon Poppy Seed Muffins/Bread, and this lemon ice cream of course.
This lemon ice cream is
CreamySuper lemonyNo-churnTangyTastes like lemonadePerfect for lemon loversContains no heavy creamVegetarian and Vegan
How to make lemon ice cream at home:
Tip to soften lemon ice cream:
This lemon ice cream is so delicious, soft and creamy but once left in the freezer for more than 4 hours it tends to get hard and difficult to scoop. My tip: put the ice cream in single-serving containers so you don’t have to wait so long for all of it to soften!
How to make without bananas
Don’t like bananas? No problem! Follow this slightly modified recipe: Whisk together the lemon zest and juice, 1 cup granulated white sugar or 1 cup pitted dates, and 1/4 tsp. salt in a large bowl. Whisk together the coconut cream and 1 cup whole milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes. Pour the mixture into the pan and follow the same directions of freezing. This recipe is fun to make with your kids or to have on hand for a sweet treat! Have you made homemade no churn ice cream before?! Let me know in the comments below!
PIN THIS LEMON ICE CREAM RECIPE FOR LATER!
