Fresh Lemon Ice Cream

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Servings: 2 Difficulty: Intermediate
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A bright, tart, and creamy no-churn dessert perfect for warm summer days.
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This Fresh Lemon Ice Cream is a refreshing twist on a classic summer treat. Made with vibrant fresh lemon juice and zest, it offers a perfect balance of tangy citrus and rich, creamy sweetness. The no-churn method makes it incredibly easy to prepare, requiring no ice cream maker. The texture is smooth and scoopable, while the flavor is intensely fruity without being overpowering. It’s an ideal dessert for pool parties, barbecues, or a light, satisfying end to a meal. Serve it plain or with a sprinkle of crushed cookies for added crunch. This recipe captures the essence of fresh lemons in every bite, making it a crowd-pleaser that is both simple to make and delicious to enjoy.

Fresh Lemon Ice Cream recipe image
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Fresh Lemon Ice Cream

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 644.6

Description

This Fresh Lemon Ice Cream is a refreshing twist on a classic summer treat. Made with vibrant fresh lemon juice and zest, it offers a perfect balance of tangy citrus and rich, creamy sweetness. The no-churn method makes it incredibly easy to prepare, requiring no ice cream maker. The texture is smooth and scoopable, while the flavor is intensely fruity without being overpowering. It&# 226;ÂÂs an ideal dessert for pool parties, barbecues, or a light, satisfying end to a meal. Serve it plain or with a sprinkle of crushed cookies for added crunch. This recipe captures the essence of fresh lemons in every bite, making it a crowd-pleaser that is both simple to make and delicious to enjoy.

Ingredients

Directions

  1. In a large bowl, combine the lemon zest, lemon juice, and sugar. Stir well to dissolve the sugar slightly and release the oils from the zest.
  2. Gradually add the light cream (or heavy cream and milk mixture), salt, and optional food coloring, stirring constantly until fully incorporated.
  3. Continue to stir until the sugar is completely dissolved and the mixture is smooth.
  4. Pour the mixture into ice cube trays with the dividers removed, or into an 8x8-inch metal baking pan.
  5. Cover tightly with foil and freeze until the mixture is solid around the edges but still mushy in the center, approximately 1.5 to 2 hours.
  6. Remove from the freezer and stir vigorously with a wooden spoon to break up ice crystals and ensure a smooth texture.
  7. Cover again with foil and return to the freezer. Freeze until completely firm, about 2-3 more hours.
  8. Scoop and serve immediately for best texture.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 644.6kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 26.4g132%
Cholesterol 132.0mg44%
Sodium 11.6mg1%
Total Carbohydrate 64.4g22%
Dietary Fiber 0.1g1%
Sugars 63.4g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer ice cream, use 1 cup of heavy cream and 1 cup of whole milk instead of just light cream.

Ensure the lemon juice is fresh-squeezed for the best flavor; bottled juice may result in a less vibrant taste.

If the ice cream becomes too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.

Store in an airtight container in the freezer for up to 2 weeks.

Optional: Add a tablespoon of lemon curd or crushed lemon bars for extra flavor and texture.

Keywords: lemon, ice cream, no churn, citrus, dessert, summer, easy, homemade, cream, zest, juice, sweet, tart, refreshing, freeze, simple, light, vegetarian, american, snack
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