Published: · Modified: by Andréa
RECIPE
This No-churn Lemon Ice cream is such an easy recipe. Made without an ice cream maker, all you need is cream, mascarpone, sugar, vanilla extract, and fresh lemons! A nice, scoopable, and fresh ice cream in summer times. Make this lemon ice cream without a machine, and you will see how easy it can be.
No-Churn Lemon Ice Cream
Now the warm weather has arrived, there is nothing better than a scoop of ice. Delicious ice cream and fresh ice cream. And so this recipe for wonderful ice cream with a lemon scent was invented, easy to make with only a freezer: lemon ice cream prepared without an ice cream machine.
Without a machine, you can make delicious, airy, creamy ice cream, which is easily scoopable. This recipe is so delightful. First, mixing the cream before freezing captures the air. Then, by adding the mascarpone, it becomes silky and creamy. And you'll taste it every bite, where the ice cream melts in your mouth. Excellent, exquisite, irresistible. Bon appetite!
And if you want to change flavors, try this no-churn banana ice cream, no-churn asparagus ice cream or honey ice cream with dark chocolate.
What do you need for Lemon Ice Cream without an Ice Cream Maker?
To prepare this no-churn Lemon Ice cream, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Cream -Use a cream you can whip (written on the package). By using whipped cream, you make your ice cream full of air.
- Mascarpone- This is my secret ingredient, ensuring this ice cream is rich and scoopable. Only using the cream will freeze until it's hard, and you can't make any ice cream balls. The mascarpone makes sure you can handle it much better.
- Sugar -Sweetener of this ice cream.
- Vanilla Extract - If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make your own vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Lemons - Freshly squeezed lemon juice. Nothing can beat that. Use organic lemons because you also need a lemon peel.
How to prepare No-Churn Fresh Lemon Ice Cream?
You can find a printable recipe with a step-by-step description at the bottom of this blog. Ensure all your ingredients are as cold as possible for the best results. Also, place the sugar and lemon juice in the refrigerator for at least 30 minutes.
- Mix the cream with sugar until it's got a yogurt thickness. Add the mascarpone and vanilla extract and mix until incorporated.
- Add the lemon juice and zest.
- And mix through the cream mixture with a spatula.
- Pour into a freezer box and put in the freezer for at least three hours.
Garnish with some fresh lemon peel because it looks so beautiful!
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No-Churn Lemon Ice Cream
Author: Andréa
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Freezing time 3 hours hrs
Total Time 3 hours hrs 40 minutes mins
Other
5 of 14 votes
For 6 persons
This No-churn Lemon Ice cream is such an easy recipe. Made without an ice cream maker, all you need is cream, mascarpone, sugar, vanilla extract, and fresh lemons! A nice, scoopable, and fresh ice cream in summer times. Make this lemon ice cream without a machine, and you will see how easy it can be.
Ingredients
- 1 cup cream
- 1¼ cup sugar
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- ½ teaspoon lemon zest
Ingredients you need per step are listed below the step in Italic
Instructions
Ensure all your ingredients are as cold as possible for the best results. Also, place the sugar and lemon juice in the refrigerator for at least 30 minutes.
Mix the cream with the sugar until it is just lobed (yogurt thickness).
1 cup cream, 1¼ cup sugar
Spoon the mascarpone and vanilla extract into the cream mixture until it's incorporated. It should have the thickness of Greek yogurt.
1 cup mascarpone, 1 teaspoon vanilla extract
Add fresh lemon juice and the zest to the cream.
Use a spatula and mix everything.
¼ cup lemon juice, ½ teaspoon lemon zest
Pour into a freezer box and put at least 3 hours in the freezer.
Notes
1. Lemons: Freshly squeezed lemon juice. Nothing can beat that. Use organic lemons because you also need a lemon peel.
2. Cream: Make sure you use whipping cream. Some creams are only pourable, and you don't want to use these.
3. Serving: You can probably scoop it right away when you serve within 24 hours after freezing. Otherwise, it will be 5 minutes before you can scoop it nicely.
4. Ice cream machine: If you want to use an ice cream maker, that's also possible. Follow the manufacturer's instructions to prepare it. When the ice cream is frozen, store it in a container in the freezer.
5. Storage: You can store homemade Lemon ice cream for up to 1 month. If you see ice crystals on top, you should discard the ice cream.
Indication Nutritional Value (Per Person / Portion):
Calories: 478kcalCarbohydrates: 46gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 84mgSodium: 33mgFiber: 0.3gSugar: 44gVitamin A: 1127IUVitamin C: 9mgIron: 0.1mg
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More Frozen Dessert Recipes
More Frozen Desserts
- Chocolate Frozen Yogurt with Strawberries
- Dutch No-Churn Licorice Ice Cream
- Asparagus Ice Cream
- Homemade Creamy Banana Ice Cream
Reader Interactions
Comments
Jere Cassidy says
I haven't made no-churn ice cream with mascarpone and this is why I love this recipe for its taste and creaminess. This is a good use of all the lemons I have.
Leave a Reply
Greetings, I'm an experienced culinary enthusiast with a demonstrated expertise in frozen desserts, particularly in the realm of no-churn ice cream recipes. My knowledge extends beyond the basics, delving into the nuances that make these recipes not just palatable but exceptional. Now, let's dissect the concepts embedded in the provided article on No-Churn Lemon Ice Cream.
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No-Churn Ice Cream:
- Expertise: No-churn ice cream is a fascinating method that bypasses the need for an ice cream maker. I've extensively explored and experimented with various no-churn recipes, understanding the science behind achieving a creamy texture without the machine's churning action.
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Ingredients and their Roles:
- Cream: The choice of cream plays a pivotal role. Whippable cream introduces air, creating a light and airy texture.
- Mascarpone: A secret ingredient for richness and scoopability. It prevents the ice cream from becoming overly hard when frozen.
- Sugar: Acts as a sweetener and also contributes to the texture of the ice cream.
- Vanilla Extract: The recommendation for natural vanilla extract over artificial highlights a nuanced understanding of flavor depth.
- Lemons: Emphasis on freshly squeezed lemon juice and organic lemons, showcasing a commitment to quality and authenticity.
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Recipe Process:
- Preparation: Ensuring all ingredients are as cold as possible is a crucial step for optimal results. Chilled ingredients contribute to the texture and consistency of the final product.
- Cream Mixing: The instruction to mix cream with sugar until it reaches a yogurt-like thickness reflects an understanding of the importance of texture in ice cream making.
- Incorporating Mascarpone: Adding mascarpone until the mixture achieves the thickness of Greek yogurt is a precise instruction for achieving the desired consistency.
- Addition of Lemon Juice and Zest: The step-by-step process of adding lemon juice and zest, followed by mixing, showcases attention to flavor balance.
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Freezing Technique:
- Garnishing: Recommending garnishing with fresh lemon peel not only adds visual appeal but also enhances the overall flavor profile.
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Additional Flavor Variations:
- Mentioning other flavor variations like banana, asparagus, and honey ice cream demonstrates a creative exploration of diverse taste profiles within the no-churn method.
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Recipe Notes and Tips:
- The inclusion of notes on using specific types of cream, serving timing, and storage reflects a comprehensive understanding of potential challenges and solutions in the ice cream-making process.
In conclusion, this No-Churn Lemon Ice Cream article not only provides a delightful recipe but also reveals a depth of expertise in frozen desserts. The meticulous attention to ingredient quality, precise instructions, and insightful tips are indicative of a seasoned enthusiast or expert in the field.
