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Closeup of strawberry lemon ice cream in a glass bowl on a blue surface.

No-Churn Strawberry Lemon Ice Cream


No-Churn Strawberry Lemon Ice Cream – The most creamy and flavorful ice cream… no machine required and just 10 minutes prep time!


  • 1 (16-ounce) package strawberries, rinsed and trimmed
  • 1 heaping tablespoon lemon zest
  • 1 (14-ounce) can sweetened condensed milk
  • 21/2 teaspoons lemon extract
  • 2 cups heavy whipping cream (very cold)
  • Optional:  Additional strawberries, lemon slices and/or mint sprigs, for garnish


  1. Divide the strawberries in half.  Place 1/2 of the strawberries and lemon zest in a blender or food processor and blend until smooth.
  2. Chop the remaining 1/2 of strawberries into about 1/4-inch pieces.
  3. Pour sweetened condensed milk, lemon extract, strawberry/lemon puree and chopped strawberries in a large bowl and stir well to combine.  Set aside.
  4. Using an electric mixer on high speed, beat heavy whipping cream until thickened with stiff peaks (about 2-3 minutes).
  5. Gently fold strawberry and lemon mixture into cream and stir to combine.
  6. Pour into a loaf pan an cover with aluminum foil.  Freeze for at least 5-6 hours, or until firm.
  • Prep Time: 10
  • Category: Dessert
  • Cuisine: American

Keywords: Ice cream, no churn, homemade ice cream, strawberry, lemon