3 Ingredient Lemon Ice Cream (No Churning Required)

Delight in the magic of our tarty 3 Ingredient Lemon Ice Cream—it's a flavor-packed, made from just sweetened condensed milk, sour cream, and zesty lemon! Perfect for any gathering, this treat will win hearts with its simplicity and rich taste.

Looking for more fruit flavor ice cream? Try my 2 Ingredient Pineapple Ice Cream or my Mango Ice Cream.

Jump to:

• Top Tips
• Substitution
• Variations
• Storage
• Ingredients
• Frequently Asked Questions
• 3 Ingredient Lemon Ice Cream (No Churning Required)

Top Tips

• Make your ingredients are well chilled before mixing. This helps the ice cream freeze faster and results in a smoother texture.
• Garnish with lemon zest right before serving.

Substitution

• Lemon Juice: Use lime juice, calamansi juice, or orange juice for a different citrus flavor, or try a lemon extract for a stronger lemon taste.
• Heavy Whipping Cream: Use heaving whipping cream instead of the sour cream. Make sure to whip it until stiff peaks form.

Variations

• If you don't have fresh lemons, feel free to use lemon extract.
• Berry Swirl: Add a swirl of raspberry or blueberry sauce into the ice cream for a fruity burst.
• Coconut Lemon: Mix in shredded coconut or coconut flakes for a tropical twist to the lemon flavor.
• Graham Cracker Crumbs: Fold in crushed graham crackers for a refreshing lemon pie-inspired ice cream.

Storage

• Airtight Container: Transfer the ice cream into a clean, airtight container with a lid to prevent air exposure, which can cause ice crystals and affect the texture.
• Freezer Placement: Place the sealed container in the coldest part of your freezer, away from the door, to maintain a consistent temperature and prevent thawing and refreezing.
• Avoid Frost Build-Up: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to minimize frost build-up.
• Use within Timeframe: Consume the Lemon Ice Cream within 2-3 weeks for the best taste and texture. Over time, ice cream can lose its quality and develop freezer burn if stored for too long.

Ingredients

• sweetened condensed milk
• sour cream
• lemon

Instructions

Place the condensed milk, sour cream, and the lemon pulp in a blender. It is important that you take off the seeds of the lemon so your ice cream won't taste bitter:

Blend all ingredients until smooth:

After you achieve that smooth texture, pour the mixture in a glass loaf pan or any container that you want to use for the ice cream:

Cover your pan with cling wrap before placing it in the freezer:

Now it's ready! It turned out so creamy, more like a frozen yogurt but so creamy:

How did you guys like it? Let me know in the comments!

Frequently Asked Questions

Hi guys!! I'm always down to try new ways to make ice cream and I found this one on Pinterest!  It used an ingredient I've never used in ice cream which is sour cream!   I gotta tell you the flavor was different but good!  My sister described it as creamy, sour, with an aftertaste of lemon. (duh, it's lemon ice cream sister, lol) She also suggested adding honey which I think adding honey is always a plus!