Strawberry Lemon Ice Cream

Cool off this summer with a bowl of this Strawberry Lemon Ice Cream. Swirls of Oreo cookie chunks and strawberry preserves give this no-churn ice cream a pretty and refreshing taste.

Jump to:

• Strawberry Lemonade Ice Cream 
• Why You Will Love This Recipe
• Main Ingredients
• How To Make Lemon Oreo Ice Cream
• Storage Recommendations
• Tips and Tricks
• FAQs
• More No Churn Ice Cream Recipes
• Recipe

Strawberry Lemonade Ice Cream 

Nothing says summer more than a frosty glass of lemonade. It just tastes so much better when it's hot and humid outside. 

A few years ago, Blue Bell's strawberry lemonade ice cream was the official ice cream of summer. Unfortunately, it was only available for a limited time. I recreated the limited-edition flavor by using lemon juice and strawberries in my own ice cream recipe.

Did you know you can make ice cream without an ice cream machine? It's pretty easy. All you need for the base of no-churn vanilla ice cream is whipping cream and sweetened condensed milk. With just two ingredients, you can have creamy homemade ice cream in your freezer in no time.

Of course, I like to be extra, so I pulled a few things out of the pantry to jazz up the homemade lemonade ice cream.

Why You Will Love This Recipe

• Sweet and refreshing flavor. Lemon juice and strawberry preserves give the creamy ice cream a sweet and tart taste.
• No machine is needed. You don't need an ice cream maker to make this recipe. Mix all the ingredients in a bowl and freeze.
• Perfect summer dessert. This yummy lemon dessert will be the star of any party.

Main Ingredients

This lemon ice cream has only a few simple ingredients, making it so easy to make.

• Heavy Whipping Cream: Keep it chilled to whip into stiff peaks. Please keep it in the refrigerator until you are ready to mix it up.
• Cream Cheese: Gives the homemade ice cream a creamy taste and texture. Set it out 20-30 minutes beforehand so it is soft enough to beat into the milk.
• Sweetened Condensed Milk: Canned sweet milk sweetens the mixture without needing sugar.
• Lemon Juice: Adds a light and tangy flavor. The fresh juice will give the ice cream a slightly icier texture. Let the ice cream sit out for a few minutes to soften before scooping.
• Lemon Oreos: Provides an extra burst of flavor and a sweet crunch in every bite. 
• Strawberry Preserves: I used a jar from the store to save some time. You could also use strawberry pie filling or strawberry sauce.

BruCrew Tip: Use the leftover lemon juice to make cherry lemonade and strawberry lemon snack cake.

How To Make Lemon Oreo Ice Cream

This no-churn lemon ice cream is simple to make. Just combine all the ingredients with a mixer, then swirl and freeze. 

1. Make whipped cream. Beat the cold, heavy whipping cream until light and fluffy, then set it aside.
2. Create the ice cream base. Beat the softened cream cheese until smooth. Slowly pour in the sweetened condensed milk while mixing. After that is combined, stir in the lemon juice.
3. Combine the mixtures. Slowly fold the fluffy whipped cream and Oreo cookie chunks into the milk mixture. It's okay if the cream filling comes from the cookies as you stir. This adds more color to the swirls when you scoop them out.
4. Freeze until solid. Spoon a third of the mixture into the freezer-safe bowl. Gently swirl strawberry sauce into it. Repeat two more times, ending with fruit on top. Cover and place the bowl in the freezer for at least 6 hours.

Storage Recommendations

Store the ice cream in a freezer-safe container in the freezer for 2-3 weeks. A metal loaf pan can also be used, but it should be tightly covered with 2-3 layers of plastic wrap.

Tips and Tricks

• Freeze your mixer bowl. Before starting, place your metal mixing bowl and whisk beater in the freezer for about 30 minutes. The cold bowl will make the heavy cream whip up faster.
• Chop the cookies. To evenly distribute cookie bits throughout the ice cream, cut the lemon Oreos into small pieces. You can chop them on a cutting board with a large knife.
• Fold gently. When stirring the whipped cream into the condensed milk mixture, stir gently to maintain the airiness. This will result in a lighter, creamier ice cream.
• Swirl carefully. Use a butter knife or a skewer to create swirls when adding the strawberry puree. This will distribute the flavor evenly and create that beautiful marbled effect. Do not swirl too much; it will turn into pink ice cream.
• Freeze thoroughly: Allow the ice cream to freeze for at least 4-6 hours, or overnight if possible.
• Want more lemon flavor? Stir lemon zest or lemon curd into the mixture before swirling it into the freezer container.
• Try other preserves. Raspberry, cherry, and blueberry would all taste great within the lemon mixture.
• Serve at the right temperature. For the best texture and flavor, let the ice cream sit at room temperature for a few minutes before scooping. This will make it easier to serve and enhance the creamy texture.
• Enjoy. Serve this extra refreshing treat in a waffle cone or a bowl with whipped cream.

FAQs

More No Churn Ice Cream Recipes

• Caramel Snickers Ice Cream
• Peanut Butter Brownie Batter Ice Cream
• Marshmallow Ice Cream
• Unicorn Ice Cream
• Confetti Cookie Dough Ice Cream

Do you love a recipe you tried from Inside BruCrew Life? 

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This post was first published in July 2014. It was updated and then republished in July 2024.