Trish Magwood's easy to make lemon ice cream

This dessert is so simple, quick and refreshing – no ice cream maker required! I've made it so often, I forgot that the original recipe came from The Cottage Cookbook.

RECIPE: No-Ice-Cream-Maker Lemon Ice Cream (Serves 6-8)

Tips and variations for Trish's lemon ice cream


1 cup (250 mL) 10% cream

1 cup (250 mL) 35% cream

1 cup (250 mL) sugar

2 tbsp (30 mL) lemon zest

1/3 cup (75 mL) fresh lemon juice


  1. In a large bowl, combine 10% cream and 35% cream.
  2. Beat with an electric mixer at medium-high speed until cream starts to thicken slightly, 4-5 minutes.
  3. Add sugar and beat until incorporated. Stir in lemon zest and juice.
  4. Pour in an 8-inch (2 L) square cake pan. Cover and freeze until firm, about 24 hours.
  5. Serve with fresh berries.

For more recipes, visit The shop is always open.