Easy No-Cook Meyer Lemon Ice Cream in an ice cream cone
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5 from 3 votes

Easy No-Cook Meyer Lemon Ice Cream Recipe:

Sweet, tart and silky smooth, Easy No-Cook Meyer Lemon Ice Cream is delightfully refreshing and decidedly satisfying and, the perfect cold, creamy dessert.
Prep Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American, Southern
Keyword: easy desserts, homemade ice cream
Servings: 8 servings
Calories: 388kcal
Author: Sharon Rigsby


  • 1 cup fresh Meyer lemon juice or regular lemon juice
  • 1-3/4 cups granulated sugar
  • 1 Tbsp minced preserved lemon peel or lemon zest
  • 2 cups heavy cream
  • 2 cups half and half
  • pinch of kosher salt


  • Make sure lemon juice, heavy cream, and half and half are thoroughly chilled. Combine everything together in a medium size bowl.
  • Pour chilled ice cream mix into an ice cream maker, turn on the machine, and churn according to the manufacturer's directions. This should take approximately 25 minutes.
  • Remove the ice cream from the ice cream maker and place in an air-tight container. At this point, you can serve it, but the flavor will develop even further if you leave the ice cream the freezer for 2-3 hours.
  • Store any leftover ice cream in the freezer.




Calories: 388kcal | Carbohydrates: 32g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 47mg | Potassium: 160mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 1100IU | Vitamin C: 19.8mg | Calcium: 100mg | Iron: 0.1mg