This post may contain affiliate links.
Get the punching lemony flavor with minimal effort and delicious taste with this homemade lemon ice cream with cookies. Assemble this three-ingredient ice cream with the no-churn and no-cook method in less than 15-minutes.
We love creamy desserts! And this is the epitome of it. We threw in some lemon cookies too! And created this lemon cookie ice cream bursting with lemon taste and aroma.
What I like best about lemon ice cream is that is satisfying like dark chocolate. You don’t have to gobble it like ice cream. You slowly lick the spoon and enjoy the punching sour sweetness then another bite and another and you are done with just one scoop.
And you want to put the ice cream back in to fridge and have it again after a few hours. Yeah… you are hearing it from someone who just can’t stop eating desserts. The taste is so satisfying.
I use to make this lemon mousse very often which has almost the same taste. This ice cream was inspired by it. When lemon juice is added to cream it reacts with it. And makes it slightly thick and fluffy, like it’ll happen when you make cottage cheese. So if you see such a reaction, don’t be surprised.
If you like ice creams you must try Oreo ice cream, Strawberry Ice Cream, Mango Ice Cream, Peach Ice Cream, and Orange Ice Cream.
What makes it special?
If you love fruity ice creams, you'd love this. A strong lemon flavor comes from fresh lemon juice and lemon zest.
The scattered cookies add texture to the ice cream.
This No-cook lemon cookie ice cream is made without an ice cream maker.
AND it has just three ingredients and the kids can also help by juicing lemons and breaking cookies.
The ingredients are simple that is cream, condensed milk, lemon cookie, and fresh lemons.
Lemon: Nothing beat the fresh lemon juice flavor.
Cookies: I used lemon cream cookies or biscuits like oreo lemon. You may use oreo classic too. You can skip cookies altogether if you like a smooth texture.
Cream: Use full-fat heavy cream for this recipe. Use it chilled so that doubles very well in volume and gets stiff peaks.
Condensed milk: You can use homemade condensed milk as well.
How to make it?
Here are steps to make easy homemade lemon ice cream with condensed milk. And guess it is no eggs ice cream.
- Take chilled heavy cream in a large bowl.
- Whip it with a beater until you see stiff peaks. (That is when you remove the whisk, the cream holds its shape and doesn't melt in smoothness.)
- Zest a lemon first then juice it. Add condensed milk, lemon juice, and zest, to the whipped cream.
- I like to break my cookies to keep them chunky. Add the cookies to the ice cream as well. (Adding cookies is optional.)
- Mix by folding with a spatula. Do not over-mix or you will deflate the cream. Transfer ice cream to a container, preferably with a lid.
- Sprinkle some crushed biscuits. This step is optional but makes it so tempting.
- Then cover it with butter paper or cling wrap. It should touch the surface of ice cream. This doesn't allow icicles to form on the surface.
- Freeze the homemade lemon ice cream for at least 6 hours.
- Remove the ice cream 10-15 minutes before serving so it is scoopable. Then scoop it into the ice cream cups. Serve immediately, and enjoy!
- If you like smooth melting texture in ice cream just skip the cookies.
- White chocolate chips would good addition too.
- You may use lime juice instead of lemon, as you like.
- You can add some cream cheese and make a perfect lemon cheesecake ice cream.
- Your heavy cream needs to be super chilled to reach the full volume.
The best thing about lemon ice creams is that you can make them ahead and store them in the freezer. It will be good in the freezer for 6 weeks after that the sugar starts to crystallize and makes the ice cream grainy. But this will be probably gone before 6 weeks.
Fresh is best, but if you have to use bottled, I suggest adding less (that is ¼ cup) and adding more after tasting. So you are sure of the potency of bottled lemon juice.
Yeah, skip it if don’t the slight bitterness associated with zest.
A lemon-flavored cookie would be best but any vanilla-flavored golden cookie( not chocolate brown) will add flavor without changing the color of the ice cream.
Hungry for desserts? Try these!
If you try this Lemon ice cream recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Lemon Ice Cream
- 2 cup cream, chilled
- 1 cup condensed milk
- ½ cup fresh lemon juice
- ¼ teaspoon lemon zest
- 8 lemon cookies, or golden oreo, more to sprinkle, optional
- Whip cream with a beater until it reaches stiff peaks. Set aisde.
- Break cookies with your hands into small chunks.
- Add condensed milk, cookies (if using), lemon juice, and zest, to the whipped cream.
- Mix by folding with a spatula. Do not over-mix or you will deflate the cream.
- Transfer ice cream to a container. Sprinkle some crushed cookies.
- Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
- Freeze the ice cream for at least 6 hours.
- Remove the ice cream 10-15 minutes before serving so it is scoopable.
- Lemon: You can substitute lemon juice for lime juice. !/2 cup lemon juice produces a fairly sour taste use ⅓ cup for a mildly sour taste.
- Cookies: I used lemon cream cookies or biscuits like oreo lemon. You may use oreo classic too. You can skip cookies altogether if you like a smooth texture.
- Cream: Use full-fat heavy cream for this recipe. Use it chilled so that doubles very well in volume and gets stiff peaks.
- Condensed milk: You can use homemade condensed milk as well.
- Storage: It will be good in the freezer for 6 weeks after that the sugar starts to crystallize and makes the ice cream grainy.
- White chocolate chips would good addition too. You can add some cream cheese as well.
Leave A comment and Rate this recipe