No Hassle Lemon Ice Cream

    3 hours 20 minutes

    This is a lemon ice cream you don't need an ice cream maker for. You can just freeze it in a loaf pan in the freezer.

    65 people made this

    Serves: 4 

    • juice and grated rind of 1 large lemon
    • 1cup (220g) white sugar
    • 1cup (250ml) milk
    • 1 cup (250ml) thickened cream, chilled

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Blend the lemon rind and sugar in a food processor until the rind is very fine.
    2. In a medium bowl, stir together the lemon rind sugar and milk until the sugar has dissolved, then stir in the lemon juice.
    3. In a separate bowl, whip the cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
    4. Pour the mixture into a 20-23cmx13cm loaf pan and cover with plastic wrap. Freeze for 3 hours, or until firm.

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    Reviews and Ratings
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    Reviews in English (52)


    yummy  -  20 Apr 2013


    The recipe as written is should specify measurements of lemon juice and zest, especially for the novice cook--the amounts of lemon juice and zest could drastically affect the final result. Also, I believe the ratio of cream to milk should be increased to include more cream, less milk, to ensure creaminess and avoid graininess or "iciness." This has potential as a starting point but needs adjustments to rate any more than two stars. I made the necessary modifications and came up with a 5-star lemon ice cream.  -  25 Jul 2008  (Review from Allrecipes USA and Canada)


    I have a similar recipe that I make. I set the timer and stir every 30 minutes until it is set (a couple of hours). It's not totally solid and easy to serve. Enjoy!  -  02 Jun 2008  (Review from Allrecipes USA and Canada)