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, our delicious lemon 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 lemon ice cream recipe as much as I did!
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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 lemon flavor. Beat until smooth. Once properly mixed, add in the food coloring until you reach a lovely lemon 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. This lemon ice cream pairs nicely with pie or cake.
Can I Make Substitutions in Place of the Lemonade Powder? Absolutely! If you’d prefer a zestier lemon flavor, you can use fresh squeezed lemon juice ,and lemon extract in place of the lemonade powder. You’ll need: one-half cup of fresh lemon juice (it should take about four or five lemons), one teaspoon of lemon extract, and sugar.
Follow the above recipe until you reach the addition of the lemonade powder. In place of the powder, add in the lemon juice and lemon extract. The ice cream will look like it is curdling (due to the lemon 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 lemon juice and extract, and add sugar as necessary (since the lemonade packet typically has a sweetener included). Making this substitution will allow you to make the ice cream as sweet (or as tangy) as you’d like.
Can You Make This Lemon Ice Cream in a Bag? If you can’t wait for this tasty lemon 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 lemon 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 to make a Lemon Poppyseed Ice Cream.
- If you really like it sour: consider lemon heads or another lemon flavored candy!
Whatever you choose, add in the mix-ins after you add the lemonade powder, 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 swirls of fruit mixed throughout your homemade lemon ice cream.
What is the Difference Between Lemon Ice Cream and Lemon 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.
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.
Whether you make this lemon ice cream with lemonade powder or fresh lemons, with white chocolate chips or with blueberries, it will be delish! You can be sure that this homemade lemon ice cream is sure to be a hit at your next summer party or family get together.
Lemon Recipes From Blogs I Love:
Lemon Drop Martini via Small Town Woman
Lemon Cake via Sally’s Baking Addiction
Lemon Pie via Crazy For Crust
What do you think of this Lemon Ice Cream?