Lemon Ice Cream

Lemon ice cream always hits that magical middle ground between refreshing and creamy. You know what I’m talking about, right? It’s hotter than blazes outside, your usual vanilla just feels a little meh, and you’re dying for something bright without crazy effort. If you’re already a fan of creative frozen recipes like this easy protein ice cream or a fruity scoop like blackberry ice cream, stick with me. This is one of those “wow, I actually made that?” moments, but without sweat or a kitchen disaster. The zingy citrus cuts through the rich stuff and, honestly, it just makes you feel like summer’s never ending.

Lemon Ice Cream

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• Author: Jessica Hakan
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and creamy lemon ice cream that’s easy to make and perfect for hot summer days.

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Ingredients

Scale 1x2x3x

• 4 fresh lemons (zest and juice)
• 2 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

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Instructions

1. Zest lemons directly over the sugar and rub together to release essential oils.
2. Squeeze in the fresh lemon juice.
3. In a large bowl, mix together vanilla, cream, and milk.
4. Combine the sugar mixture with cream mixture and stir well.
5. Let the mixture chill for 1 hour if desired.
6. If using an ice cream machine, churn until thick. If not, place the bowl in the freezer and stir every hour until it reaches a soft frost.
7. Scoop into a tub and freeze solid, or enjoy semi-soft.

Notes

Use fresh lemons for the best flavor. Add mix-ins like crumbled cookies or fruit for variations.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 50mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 100mg

Keywords: lemon ice cream, summer dessert, no churn ice cream, refreshing treat

Why You’ll Love This Lemon Ice Cream

Whenever I whip up lemon ice cream, there’s some kind of wild stampede for the freezer. No joke. First, it’s ridiculously simple. Like, you dump, stir, and freeze. That’s about it. Don’t stress about fancy churners or mysterious ingredients. The bright lemon makes every spoonful taste light and happy (plus, who’s grumpy eating lemon-flavored anything?). It’s a five-star restaurant dessert in disguise, I swear. And best part? You control the sweetness, tanginess—all of it. If you’re tired of the same-old-same-old, this will give your tastebuds a wake-up call they didn’t even know they needed. Oh, and it pairs with nearly anything. I also love that this recipe never fails, and I do mean never. Even my wildly picky cousin came back for seconds. Says it all, doesn’t it?

this FOR LATER

Ingredients Needed

Let’s keep it real. You probably have most of these in your kitchen already. No specialty shopping sprees required. Fresh lemons, obviously. The real MVPs are zest and juice, trust me, don’t skip the zest. You’ll need heavy cream and milk (if you use half-and-half instead, I won’t tattle). A bit of sugar for sweetness. Then a good splash of vanilla, which turns the whole thing into something dreamy instead of, uh, cleaning product.

Now, some folks like to toss in a pinch of salt. Sounds odd, but it somehow boosts the lemon flavor like magic. If you’re feeling extra, you could use Meyer lemons. They’re a tad sweeter and kind of floral—totally delicious. Biggest tip: use fresh lemons, not the bottle stuff, unless that’s all you’ve got at 10 PM and a craving is setting in.

How to Make Lemon Ice Cream

Honestly, I get a little too excited with this part because it’s nearly foolproof! Start by zesting your lemons right over the sugar. Gently rub them together with your fingers (yeah, it’s a little messy), because it draws out all those lovely essential oils. Squeeze in that fresh juice. Then, in a big bowl, mix up your vanilla, cream, and milk. Splash! Pour in your sweet, zesty stuff. Give it a good stir. Done? Good.

Now, some folks like to let the mix chill for an hour so the flavors mingle—go ahead if you’ve got the patience. If you’re using an ice cream machine, churn like usual till it’s thick. No machine? Pop the bowl in the freezer and stir every hour till it’s a soft frost (works way better than you’d expect). Scoop into a tub and freeze solid, or just eat it semi-soft (nobody’s judging). It’s a little tangy, a little tart, and sooo creamy right off the spoon.

“I tried your lemon ice cream at my family BBQ last month. Not only did everyone ask for the recipe, but my husband said it beat out his favorite [blueberry ice cream](https://topninjarecipes.com/blueberry-ice-cream-recipe/), which is honestly a miracle.”
—A real (and shocked) neighbor

Tips For Great Ice Cream

I know this case all too well: you make ice cream, it freezes so hard you need a chainsaw to serve it, or worse, it’s icy and sad. Here’s my two cents for avoiding those heartbreaks. First off, use full-fat dairy. No shame—this isn’t diet food, and the creamy texture is worth a pinch of extra calories. Zest those lemons with gusto, but don’t dip into the bitter white part (the pith is not your friend here). And taste as you go. If you love tartness, add a little more juice, or up the sugar if you prefer sweet. Mix-ins? Fold in some crumbled cookies or even raspberries at the end. Just don’t rush the freeze. When you nail it, even your plainest scoop becomes next-level.

Variations

Alright, sometimes you want to shake things up. This lemon ice cream is super flexible—think of it as your blank canvas. You can swirl in blueberry puree, which—let’s be real—makes every bite feel like a surprise. Or, mix in a handful of poppy seeds for grown-up garden party vibes. If you want something more tropical, sneak in a bit of coconut milk and garnish with toasted coconut flakes.

Got friends who aren’t big on dairy? Substitute coconut cream or oat milk. It’s surprisingly rich! If you want a tiny punch, add a hit of ginger or a spoonful of honey. Oh, and for the ultimate treat, drizzle with a little limoncello. Now you’ve got yourself an after-dinner showstopper. It’s your kitchen, so have some fun and don’t sweat mistakes.

Is lemon ice cream a thing?

Okay, this question cracks me up because—yes! Lemon ice cream isn’t just a thing, it’s a classic, especially in Europe. Italians make “gelato al limone” as a sunny afternoon special. It’s not a sorbet or sherbet; it’s creamy, tart, and just the right amount of sweet. Americans are catching on fast. There’s just something about the bright flavor that turns skeptics into fans, even if you grew up on basic chocolate. Give it a shot—even my grandma called me after she tried it, and grandmas don’t lie about desserts.

What pairs well with lemon ice cream?

I get asked this all the time. If you want to turn it into a real dessert event, try these ideas:

• Spoon it over warm, gooey blueberry crumble (you can use this homemade moose tracks ice cream for an equally wild pairing).
• Serve with crisp, store-bought shortbread or gingersnaps for dunking.
• Add a scoop to your favorite lemonade for a float that tastes like sunshine in a cup.
• Try it with a dollop of whipped cream and a sprig of mint—so fancy, so easy.

Honestly, lemon ice cream works with more flavors than you’d guess. It’s a wildcard. Try it with your next fruity pie or breakfast waffles. Bet you’ll want it with everything.

You Seriously Gotta Try This

So, there you go—my go-to recipe for when life needs a little zing. Lemon ice cream is the most underrated treat, and a lot easier than it sounds. If you’re ready to branch out, inspiration can come from all sorts of places, like the zippy Lemon Ice Cream | Buttermilk by Sam or maybe you’ll stumble across your own genius version along the way. Got more sweet cravings? There’s always quirky twists like creamy honey lavender or a solid coffee ice cream. Try it, riff on it, share it—just don’t save it for company only. Your freezer and your tastebuds deserve some joy, too.

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