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I Tried Making 3-Ingredient, No-Churn Lemon Ice Cream to See If It Was Worth the Hype

published about 1 hour ago

Credit: Sara Tane

When the weather becomes so oppressively hot that you can’t even think about turning on the oven, the only foods I want to eat are citrusy, lip-puckering frozen refreshments. Lucky for me, I happened upon this creamy, no-churn lemon ice cream on TikTok that is conveniently made with only three simple ingredients. Obviously, I had to give it a try because I know that in a few weeks when temperatures creep into the triple digits, this is exactly what I’m going to want. Because life isn’t giving me any lemons, I went to the store and bought some myself, then got to trying this creamy concoction.

@katielarimore

Reply to @celineahmedd lemon ice cream ~ like frozen lemonade but creamier 🍋🍨

♬ original sound – Katie Larimore

How to Make 3-Ingredient Lemon Ice Cream

The best part about this ice cream is that you don’t need an ice cream maker — just a high-speed blender. You’ll add three lemons (you can remove the zest and rind, although you don’t have to), 1 can coconut milk, and 1/4 cup maple syrup (or any sweetener of your choice). Give this mixture a quick whirl and then pour it into an ice mold. Let the lemon mixture freeze, then take it out from the freezer to gently thaw before throwing it back in the blender. Give it a second spin in the blender until it’s thick and creamy. Ta da! No-churn ice cream.

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Credit: Sara Tane

My Honest Review of No-Churn Lemon Ice Cream

This was very yummy. For just three ingredients, the flavor and texture was spot-on. I was surprised by how quickly the ice molds froze (just a little over an hour), so all in all, it wasn’t a time-consuming process. The coconut milk gave it a super-rich, creamy texture, but I didn’t feel like the ice cream had an overwhelming coconut flavor. It reminded me of the creamy lemon ice I’d eat from Ralph’s as a kid. I shaved off some of the rind from my lemons but there was still some remaining, and I didn’t find the texture to be gritty or pithy.

The one drawback to no-churn, coconut milk-based ice creams like this one is that they tend to get a bit icy after they’ve been in the freezer because of their high water content. In other words, I would say that the ice cream was best right after the frozen cubes were blended. After putting the ice cream in a container and returning to it a few hours later. there was a good amount of shaved ice on it. Plus, when it becomes super rock-hard after some time in the freezer, it takes a good while to thaw on the counter before you can eat it without breaking your spoon.

Is this better than a churned, dairy ice cream? Well, probably not. But it was pretty darn tasty, given the low effort and short ingredient list.

Credit: Sara Tane

5 Tips for Making 3-Ingredient, No-Churn Lemon Ice Cream

1. Add a pinch of salt to the mixture . Frozen sweet treats need it, and a quick pinch will bring out the citrusy notes.
2. Use full-fat coconut milk . The success of this recipe definitely lies in the full-fat coconut milk. Anything “light” isn’t going to give you the full-bodied texture and fat that’s required for this churn-less delicacy.
3. Be patient with your blender. When you first blend the frozen coconut milk mixture, it may seem like it will never become smooth and creamy. Trust your blender and the process. You may need to get in there with a rubber spatula a few times to move things around, but your high-speed machine is more than capable of blending up these frozen cubes.
4. Get creative with your citrus . If I were to make this again, I’d probably mix a lime in there, maybe an orange, and a handful of frozen berries. When it’s hot out, I want all the fruits.
5. Remember to let it thaw . If you plan to freeze it and eat it at a later date, don’t forget to let it thaw on your counter for at least 15 minutes before you try digging in. Your wrist and your spoons will thank you.

Have you tried making this no-churn lemon ice cream before? Let us know in the comments!

Sara Tane

Contributor

Sara Tane is a food writer and private chef based in Brooklyn, New York. She is a graduate of the Institute of Culinary Education and has written for Cooking Light, MyRecipes.com, and The Feedfeed. She also has a serious thing for oysters.

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Source : food