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No-Churn Lemon Cream Pie Ice Cream

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No-Churn Lemon Cream Pie Ice Cream is a decadent treat that you can whip up in less than 15 minutes and without an ice cream maker as you combine sweetened condensed milk, heavy whipping cream, lemon filling, graham crackers, butter, and vanilla to make a lemony dessert the whole family will love. 

 Lemon-Cream-Pie-No-Churn-Ice-Cream-Completed

There is nothing quite like homemade ice cream. It is so creamy and delicious. I seriously could eat it every single day. Pair that with my love for lemon cream pie and I might have just died and gone to heaven. 

I promise you that you are absolutely going to love this lemon cream pie Ice Cream. It comes together in a few simple steps, doesn’t require an ice cream maker, and is filled with a little bit of crunch thanks to the graham cracker pieces mixed with that tart lemon flavor we love. 

 Lemon-Cream-Pie-No-Churn-Ice-Cream-in-glass-close-up

Once you make this, it will become your summertime go-to treat for all the hot days. 

Ingredients:

4 graham crackers

1 tablespoon salted butter, softened

14 ounces can sweeten condensed milk

2 cups heavy cream

2 teaspoons vanilla extract

15.75 ounce can lemon filling/topping

How to Lemon Cream Pie No-Churn Ice Cream

  • Crush graham crackers into fine pieces into a small bowl.
  • Add butter and 2 teaspoons of the sweetened condensed milk and combine using a fork or your fingers. Set aside.
  • In a large mixing bowl, combine heavy cream and vanilla extract.
  • Beat on medium/high using an electric hand mixer until thickened and stiff peaks form.
  • Pour remaining sweetened condensed milk into whipped cream and gently fold until combined.
  • Spread ⅓ of the cream mixture into the bottom of a 1.5 quart loaf pan.
  • Add ⅓ of the lemon filling on top.
  • Using a knife, gently swirl lemon around into cream.
  • Sprinkle ⅓ of the graham crackers on top.
  • Add another ⅓ of the cream mixture and spread evenly.
  • Top with ⅓ lemon mixture and again, gently swirl the lemon into the cream layer below it.
  • Sprinkle ⅓ of the graham crackers on top.
  • Repeat again with remaining cream layer, lemon, and graham crackers.
  • Place in the freezer for 6 hours.

Tips Tricks and FAQs

 Lemon-Cream-Pie-No-Churn-Ice-Cream-with-graham-cracker-closeup
  • When you swirl the lemon into the cream layers, make sure you only swirl into the cream layer right below it and not all the layers below that. This way you don’t overmix and combine everything together.
  • When crushing the graham crackers, leave some pieces a little larger. This way, the ice cream has a great homemade feel.
  • If you would like to omit the graham crackers, you can. 
  • Swap your graham crackers for vanilla wafers! 
  • If you want more of a lemon flavor, zest in about 1 teaspoon of lemon zest. 
  • For a fun treat sprinkle graham crackers on top after scooping. 
  • If your ice cream is too hard to scoop, let it sit out for about 5 minutes prior to scooping. 
 Lemon-Cream-Pie-No-Churn-Ice-Cream-on-a-spoon-closeup

Storage

This ice cream, when stored in an airtight container will last about 2 weeks in the freezer.

How long does it take no-churn ice cream to freeze?

Once you make this ice cream it will take about 6 hours to freeze. 

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More Recipes:

Yield: 6 cups

No-Churn Lemon Cream Pie Ice Cream

No-Churn Lemon Cream Pie Ice Cream

No-Churn Lemon Cream Pie Ice Cream is a decadent treat that you can whip up in less than 15 minutes and without an ice cream maker as you combine sweetened condensed milk, heavy whipping cream, lemon filling, graham crackers, butter,

Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 4 graham crackers
  • 1 tablespoon salted butter, softened
  • 14 ounce can sweetened condensed milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 15.75 ounce can lemon filling/topping

Instructions

  1. Crush graham crackers into fine pieces into a small bowl.
  2. Add butter and 2 teaspoons of the sweetened condensed milk and combine using a fork or your fingers. Set aside.
  3. In a large mixing bowl, combine heavy cream and vanilla extract.
  4. Beat on medium/high using an electric hand mixer until thickened and stiff peaks form.
  5. Pour remaining sweetened condensed milk into whipped cream and gently fold until combined.
  6. Spread ⅓ of the cream mixture into the bottom of a 1.5 quart loaf pan.
  7. Add ⅓ of the lemon filling on top.
  8. Using a knife, gently swirl lemon around into cream.
  9. Sprinkle ⅓ of the graham crackers on top.
  10. Add another ⅓ of the cream mixture and spread evenly.
  11. Top with ⅓ lemon mixture and again, gently swirl the lemon into the cream layer below it.
  12. Sprinkle ⅓ of the graham crackers on top.
  13. Repeat again with remaining cream layer, lemon, and graham crackers.
  14. Place in the freezer for 6 hours.

Notes

  • When you swirl the lemon into the cream layers, make sure you only swirl into the cream layer right below it and not all the layers below that. This way you don’t over mix and combine everything together.
  • When crushing the graham crackers, leave some pieces a little larger. This way, the ice cream has a great homemade feel.

Did you make this recipe?

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