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Bowl of creamy lemon ice cream topped with lemon zest and mint leaves

Lemon Ice Cream

A refreshing and creamy lemon ice cream recipe that captures the essence of summer with its bright and tangy flavor, perfect for family gatherings or a sweet treat on a warm day.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Heavy Cream Provides a rich and creamy base; can substitute with half-and-half for a lighter option.
  • 1 cup Whole Milk Balances thickness; can substitute with almond or coconut milk for a dairy-free option.
  • 3/4 cup Granulated Sugar Sweetens the tartness of the lemons; honey or agave nectar can be used as natural alternatives.
Flavor Ingredients
  • 1/2 cup Fresh Lemon Juice Squeeze fresh for the best flavor.
  • Zest of 2 lemons Lemon Zest Adds citrus flavor and aroma.
  • 1 teaspoon Vanilla Extract Optional, can be left out for a purely lemon flavor.
  • 1 pinch Salt Enhances sweetness.

Method
 

Preparation
  1. In a bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is dissolved completely.
  2. Add the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix thoroughly until everything is well combined.
Churning
  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  2. Once it reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours before serving.

Notes

For best results, use fresh ingredients. If you don’t have an ice cream maker, pour the mixture into a shallow dish and stir it every 30 minutes until fully frozen. This recipe can easily be adapted for vegan diets using coconut cream in place of the heavy cream.