Lucky Lemon Ice Cream

submitted by Mary McCormack

This is a recipe for a super simple ice cream that needs NO churning at all. It’s brainless. You just get the quantities right, mix everything together well, freeze, and enjoy!
Lemons are my good luck charm — I was holding a lemon each time I gave birth. Here in California we’re lucky enough to have a lemon tree, and I’m always looking for good ways to use lemons.



  • 3 lemons, juiced

  • 1 lemon, finely grated

  • 3 cups, granulated sugar

  • 3 cups, milk

  • 3 cups, heavy cream


  1. To make the ice cream, juice three lemons. If you want it more lemony, finely grate the rind of one lemon as well. Just know that the little bits of rind will be in the final ice cream (I love it like this).

  2. Pour the sugar into a mixing bowl. Add the juice and stir until all the sugar dissolves. If you like it less sweet, you can take out some of the sugar — it’ll still be rich and delicious.

  3. Add the milk and heavy cream to the bowl and stir until everything is well mixed, then pour the mixture into a plastic container and freeze. Easy peasy! No beating or churning. Just wait until it’s frozen.

  4. It defrosts quickly so you don’t have to get it out hours before you serve it. It’s great with raspberries, strawberries… or anything, really!

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