No Churn Lemon Mascarpone Ice Cream Recipe is a dessert you'll want to make again and again. It's fresh, silky, and bursting with lemon flavor-without needing an ice cream maker. With just cream, mascarpone, sugar, vanilla, and lemon, you'll create a smooth, scoopable ice cream that always works.
It's foolproof, quick to prepare, and rich in taste. Perfect for hot days, family dinners, or when you want something refreshing after a meal. Once you try this recipe, it will become your go-to summer treat.
Easy No-Churn Ice Cream With Lemon and Cream
I make this no-churn ice cream whenever I want a dessert that feels special but doesn't require much work. The mascarpone is my secret-it keeps the ice cream creamy and easy to scoop, something plain cream can't do on its own. The lemon brings brightness and balance, so every spoonful tastes fresh.
I like to serve it in small bowls with a little lemon zest sprinkled on top, or next to a slice of cake for something extra. This recipe has been tested many times in my kitchen, and it always delivers. It's one of those desserts that proves homemade can be simple and still taste luxurious.
And if you want to change flavors, try this no-churn banana ice cream, no-churn asparagus ice cream or honey ice cream with dark chocolate.
What Do You Need for Lemon Ice Cream Without an Ice Cream Maker?
To prepare this no-churn lemon ice cream, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Cream: Use a cream you can whip (written on the package). By using whipped cream, you make your ice cream full of air.
- Mascarpone: This is my secret ingredient, ensuring this ice cream is rich and scoopable. Only using the cream will freeze until it's hard, and you can't make any ice cream balls. The mascarpone makes sure you can handle it much better.
- Sugar: Sweetener of this ice cream.
- Vanilla Extract: If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make your own vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Lemons: Freshly squeezed lemon juice. Nothing can beat that. Use organic lemons because you also need a lemon peel.
How to Prepare No-Churn Fresh Lemon Ice Cream?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix the cream with sugar until it's got a yogurt thickness. Add the mascarpone and vanilla extract and mix until incorporated.
- Add the lemon juice and zest.
- And mix through the cream mixture with a spatula.
- Pour into a freezer box and put in the freezer for at least three hours.
Garnish with some fresh lemon peel because it looks so beautiful!
Tips for a Homemade Lemon Ice Cream With Mascarpone
- Use cold ingredients for the best texture.
- Preferably use organic lemons to give the brightest flavor.
- Don't skip the mascarpone-it keeps the ice cream scoopable.
- Add zest just before freezing for maximum aroma.
- Store in a flat container for even freezing.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 cup heavy cream, for whipping
- 1¼ cup sugar
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- ¼ cup lemon juice, fresh
- ½ teaspoon lemon zest
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Chill all ingredients. Keep sugar and lemon juice in the fridge at least 30 minutes.
- Whip cream with sugar until it reaches yogurt-like thickness.1 cup heavy cream, 1¼ cup sugar
- Add mascarpone and vanilla, and fold in until smooth and creamy.1 cup mascarpone, 1 teaspoon vanilla extract
- Stir in lemon juice and zest with a spatula.¼ cup lemon juice, ½ teaspoon lemon zest
- Pour mixture into a freezer-safe box. Freeze for at least 3 hours before serving. Garnish with extra zest.
Notes
- Swap lemon for lime for a sharper flavor.
- Add crushed cookies for texture.
- Mix in blueberries or raspberries before freezing.
- Freezer: Store airtight for up to 2 weeks.
- Serving: Let sit 5 minutes at room temperature before scooping.
- Leftovers: Don't refreeze after thawing; keep frozen until use.
Nutrition
Jere Cassidy says
I haven't made no-churn ice cream with mascarpone and this is why I love this recipe for its taste and creaminess. This is a good use of all the lemons I have.