Lemon Ice Cream: Super creamy ice cream with a bright pop of citrus. Tastes like an ice cold glass of lemonade in ice cream form!
Move over strawberry, the hottest (or should we say coldest?) ice cream flavor on the block is the taste of bright, citrus lemon ice cream. This creamy concoction is not only refreshingly light, but its flavor perfectly complements any baked goods you might want to pair it with. Best of all, this ice cream recipe only requires five simple ingredients and doesn’t use a fancy ice cream maker. This frozen treat is often also called lemonade ice cream, due to how closely it resembles a tasty glass of ice-cold lemonade. I hope you love this recipe as much as I did!
Craving more ice cream?
How to Make Lemon Ice Cream
To begin, you’ll need to gather one can (14 ounces) of sweetened condensed milk, two cups of heavy cream, vanilla extract, one packet of lemonade powder, and yellow food coloring. Prior to beginning, you’ll want to make sure your heavy cream is very cold, as it tends to beat better (and stay whipped longer) when cold rather than when it is whipped at room temperature. If you’re looking to cool it quickly, place it in the freezer for a few minutes until it is ice cold.
Then beat the heavy whipping cream until it is thick (once peaks begin to form). Add in the sweetened condensed milk and vanilla, folding each ingredient into the mix. Finally, add in the lemonade powder in small amounts (one quarter packet at a time or less). Taste frequently until you reach your desired flavor. Beat until smooth. Once properly mixed, add in the food coloring until you reach a lovely light yellow color.
After all ingredients are mixed, spoon the ice cream into a freezer safe container and seal. Place in the freezer overnight (or at least 5-6 hours). When ready to serve, remove the container and let it sit for 5-10 minutes until it is soft enough to easily serve. Dish into ice cream dishes, and garnish if desired. It also pairs nicely with pie or cake.
Do I Have To Use Powdered Drink Mix? If you’d prefer a zestier flavor, you can use freshly squeezed lemon juice and lemon extract instead. You’ll need one-half cup of juice (from 4 or 5 lemons), one teaspoon of extract, and sugar.
The ice cream will look like it is curdling (due to the acidic juice and dairy mixing together) but rest assured that it will mix in, so continue to beat until smooth. You’ll want to taste the ice cream after the addition of the juice and extract and add sugar as necessary. Making this substitution will allow you to make the ice cream as sweet (or as tangy) as you’d like.
Can You Make This Ice Cream in a Bag? If you can’t wait for this ice cream (and we can’t blame you!), you might consider making ice cream in a bag. This technique will let you enjoy your ice cream in minutes instead of hours. You’ll need eight tablespoons of rock salt, about ten cups of ice, several large sealable bags, and a small, sealable container that you can easily pick up and shake.
First, mix the ingredients as directed (including any mix-ins you’d like), then pour into a sealable bag. Then, place this bag inside a second bag. Make sure both are closed tightly. Next, pour the ice and rock salt into your container, place the bags inside, and then shake vigorously until frozen (approximately five minutes). Once done, serve and enjoy! If you have leftovers, they can be safely stored in the freezer just like normal ice cream. How fun would that be for a hot summer day with kids?
Are There Any Mix-Ins You Could Add?
Yes, many common ice-cream mix-ins work well within this ice cream. Stay away from tangy or zesty mix-ins, and instead stick with sweeter options.
- White chocolate
- Fresh Blueberries
- For an interesting take, you can even include poppyseeds
- If you really like it sour: consider lemon heads or another sour candy!
Whatever you choose, add in the mix-ins after and stir thoroughly before you put the mixture into the freezer. If you choose to use fresh fruit, consider mashing it prior to adding it in; you’ll get a delicious swirl of fruit mixed throughout your homemade ice cream.
What is the Difference Between Ice Cream and Sorbet?
To be defined as “ice cream”, a dish must have at least 10% milkfat. If it has dairy, but not enough milkfat to be considered ice cream, it’s sherbet. If it has no dairy at all, it is called a sorbet.
More Fruity Treats
Lemon Ice Cream
- In a large bowl beat heavy whipping cream until thick.
- Then, pour in sweetened condensed milk, vanilla, and lemonade powder. Fold in until smooth.
- Add in yellow food coloring until you reach your desired color.
- Place into a freezer safe container. Freeze at least 5-6 hours (or overnight).
- Thaw on the counter for 5-10 minutes before scooping.
This homemade ice cream is sure to be a hit at your next summer party or family get-together.