Lemon Ice Cream is a creamy and refreshing dessert with a bright citrus flavor. It’s the perfect treat for warm days, combining the richness of ice cream with the tangy zing of fresh lemon.
Why You’ll Love This Recipe
- Bright and tangy lemon flavor balanced with creamy texture
- Simple ingredients and easy preparation
- No need for a custard base or eggs
- Perfect summer dessert or palate cleanser
- Can be made with or without an ice cream maker
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh lemon juice
- Lemon zest
- Sweetened condensed milk
- Heavy cream
- Vanilla extract (optional)
- Pinch of salt
Directions
- In a bowl, combine lemon juice, lemon zest, and a pinch of salt.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold in the sweetened condensed milk and lemon mixture gently until well combined.
- Pour into an ice cream maker and churn according to the manufacturer’s instructions.
- For no-churn: pour into a freezer-safe container, cover, and freeze for at least 4–6 hours or overnight.
- Let sit at room temperature for a few minutes before scooping. Serve and enjoy.
Servings and timing
- Servings: 6
- Prep time: 10 minutes
- Freeze time: 4–6 hours
- Total time: 4–6 hours (mostly inactive)
Variations
- Add a swirl of lemon curd before freezing for extra tartness
- Mix in crushed graham crackers for a lemon pie effect
- Use coconut cream for a dairy-free version
- Add chopped mint for a refreshing twist
- Fold in blueberries or raspberries for color and contrast
Storage/reheating
- Store in an airtight container in the freezer for up to 2 weeks
- Let soften at room temperature for 5–10 minutes before serving
- Do not microwave to soften—this may ruin the texture
FAQs
Do I need an ice cream maker?
No—this recipe works well with the no-churn method using whipped cream and condensed milk.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Is it very sweet?
The sweetness is balanced by the lemon’s tartness. Adjust by using less condensed milk if desired.
Can I make it vegan?
Yes—use coconut cream and sweetened condensed coconut milk.
What texture should I expect?
Creamy and smooth with a light, airy consistency from the whipped cream.
Can I add mix-ins?
Yes—berries, graham crackers, or white chocolate chips are great options.
Is lemon zest necessary?
It enhances flavor, but you can skip it if you prefer a milder taste.
How long does it keep?
Best consumed within 2 weeks for peak texture and flavor.
Can I double the recipe?
Yes—just use a larger container and make sure to mix ingredients evenly.
Can I use this as a pie filling?
Yes—it can be used frozen as a no-bake filling for a graham cracker crust.
Conclusion
Lemon Ice Cream is the perfect balance of creamy and citrusy, offering a refreshing twist on traditional desserts. With just a few ingredients and minimal effort, it’s a treat that’s sure to brighten your day. Serve it solo or pair with fresh berries or pie for a delightful finish to any meal.
PrintLemon Ice Cream
A bright and creamy homemade lemon ice cream with a refreshing citrus flavor—perfect for hot days or a zesty dessert treat.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: 4–6 hours (including chilling and freezing)
- Yield: 1 quart (about 8 servings) 1x
- Category: Dessert / Frozen
- Method: Stovetop custard + churn
- Cuisine: American / Italian-inspired
- Diet: Vegetarian
Ingredients
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- Pinch of salt
Instructions
- In a saucepan, combine lemon juice, zest, sugar, and half the cream. Heat gently until the sugar dissolves, then remove from heat.
- In a bowl, whisk egg yolks until smooth.
- Slowly temper the yolks by whisking in a small amount of the warm lemon cream mixture.
- Return tempered yolks to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 170°F / 77°C).
- Remove from heat and strain through a fine-mesh sieve into a bowl.
- Whisk in the remaining cream, milk, and a pinch of salt. Chill the mixture thoroughly (at least 4 hours or overnight).
- Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.
- Transfer to a freezer-safe container and freeze 2–3 hours until firm before serving.
Notes
- For a no-cook version, use sweetened condensed milk and whipped cream—fold in lemon juice and zest, then freeze.
- Adjust sugar amount based on lemon tartness.
- Add a small amount of limoncello for a boozy twist.
- Stir in lemon curd or white chocolate chunks before the last churn for extra texture.
- Store covered in the freezer for up to 2 weeks; let soften 5 minutes before scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260 kcal
- Sugar: 24 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 100 mg