How to Make Homemade Lemon Ice Cream {with Blueberries!}

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.

Homemade no-churn blueberry lemon ice cream recipe

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:

  • 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)

Directions:

With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and extracts and fold in until smooth.  

Blueberry Lemon no-churn ice cream ingredientsNext, pour half the ice cream into a freezer safe container. Top with half of the blueberries.  

Blueberry Lemon no-churn ice creamRepeat with another layer and top with the remaining blueberries and slices of lemon.

Blueberry Lemon no-churn ice cream recipeFreeze 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. 

Serves 8-10
Homemade lemon ice cream recipe with blueberries

How to Make Homemade Lemon Ice Cream {with Blueberries!}
 
Prep time
Cook time
Total time
 
Delicious homemade lemon ice cream with blueberries makes for a refreshing summertime sweet treat!
Author:
Recipe type: Ice Cream, Dessert
Serves: 8-10
Ingredients
  • 1 14-oz. can sweetened condensed milk
  • 2 cups cold heavy cream (full fat for creaminess)
  • ½ to 1 teaspoon lemon extract, to taste
  • 1 cup (frozen or fresh) blueberries
  • ½ lemon, sliced (to garnish)
Instructions
  1. With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and extracts and fold in until smooth.
  2. Next, pour half the ice cream into a freezer safe container. Top with half of the blueberries.
  3. Repeat with another layer and top with the remaining blueberries and slices of lemon.
  4. 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.

homemade lemon ice cream recipe pin

If you liked this recipe, be sure to check out this one for homemade Peanut Butter ice cream!

Peanut Butter no-churn ice cream recipe Pin

 

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Comments

  1. Hi Beth,
    This looks so good. Is it possible to use natural lemon juice instead of extract?

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