No-Ice-Cream-Maker Lemon Ice Cream

This article has not been rated yet.

No-Ice-Cream-Maker Lemon Ice Cream

Photo: Roberto Caruso

This No-Ice-Cream-Maker Lemon Ice Cream recipe is so easy and delicious that you'll be tempted to make it every week.


  • 1 cup 10% cream
  • 1 cup 35% cream
  • 1 cup granulated sugar
  • 2 tbsp lemon zest
  • 1/3 cup fresh lemon juice


  • In a large bowl, combine 10% cream and 35% cream. Beat with an electric mixer at medium-high speed until cream starts to thicken slightly, about 4 to 5 min. Add sugar and beat until incorporated. Stir in lemon zest and juice.
  • Pour into an 8-in. (2 L) square cake pan. Cover and freeze until firm, about 24 hrs. Serve with fresh berries.

Makes: 6 to 8 Servings

Recipe from Dish Entertains and In My Mother’s Kitchen by Trish Magwood. Published by Harper Collins Publishers.