This creamy lemon ice cream is a refreshing treat that’s super easy to make! With just a few simple ingredients, you can whip up a delightful dessert that’s perfect for warm days.
It’s like summer in a bowl! I love serving this with fresh berries on top—it’s the perfect match. You’ll want to have this ready for those hot afternoons! 🍦
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to the ice cream. If you prefer to cut calories, you can use 2% milk, but the texture might be a bit less creamy.
Heavy Cream: It helps to create that rich, velvety texture. If you’re looking for a lighter option, try using half-and-half instead, but note that the ice cream may not be as creamy.
Granulated Sugar: Regular sugar is great here, but if you’re avoiding refined sugar, you can substitute it with honey or maple syrup. Just keep in mind that it may change the flavor slightly.
Lemon Juice & Zest: Fresh lemon juice is best for that zing! If you use bottled lemon juice, be sure it’s 100% juice for the brightest flavor. You can also replace lemon with lime for a different twist!
Vanilla Extract: This rounds out the flavor nicely. If you want to skip it or prefer something different, almond extract can offer a unique flavor combo.
How Do You Achieve the Perfect Ice Cream Consistency?
The key to smooth, creamy ice cream lies in the churning process and freezing time. Here are some tips:
- Make sure all ingredients are well chilled before mixing. This prevents ice crystals from forming.
- Churn in the ice cream maker until it’s soft-serve texture. Over-churning can lead to ice cream that’s too hard.
- Transfer to an airtight container and freeze for at least 3-4 hours. This solidifies the texture further.
For an added bonus, let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve. Enjoy your delicious lemon ice cream!
Easy Creamy Lemon Ice Cream
Ingredients You’ll Need:
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time, plus a minimum of 2 hours for chilling and an additional 3-4 hours for freezing, making a total of about 5-6 hours before it’s ready to serve. It’s mostly chill time, so you can get other things done in between!
Step-by-Step Instructions:
1. Combine the Base:
Start by pouring 1 cup of whole milk into a medium bowl. Add the 3/4 cup of granulated sugar and whisk together until the sugar is fully dissolved. This is key for a smooth texture in your ice cream.
2. Mix in Creamy Goodness:
Once the sugar is dissolved, stir in the 2 cups of heavy cream, 1 tablespoon of lemon zest, 1/2 cup of freshly squeezed lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Mix everything together until it’s well combined.
3. Chill the Mixture:
Cover the bowl with plastic wrap or a lid, and pop it in the refrigerator for at least 2 hours or even overnight. This ensures that all the flavors meld beautifully and the mixture is nice and cold when you churn it.
4. Churn the Ice Cream:
Once chilled, pour the mixture into your ice cream maker. Churn as directed by the manufacturer’s instructions—usually around 20-25 minutes—until it becomes thick and has a soft-serve consistency.
5. Freeze to Firm Up:
Transfer the churned ice cream into an airtight container. Seal it well and freeze for another 3-4 hours or until it’s firm enough to scoop. This step will give you that perfect texture!
6. Serve and Enjoy:
When you’re ready to serve, scoop the ice cream into bowls or cones. For a fun touch, garnish with a sprinkle of lemon zest or some fresh berries to add a burst of color and extra flavor.
Enjoy your delightful, creamy lemon ice cream that strikes the perfect balance between tart and sweet! Each scoop is a small piece of sunshine! ☀️
FAQ for Easy Creamy Lemon Ice Cream
Can I Use a Different Type of Milk?
Absolutely! If you prefer a lighter version, you can substitute whole milk with 2% or even almond milk. Just keep in mind that the creaminess might be reduced slightly.
How Can I Adjust the Sweetness?
If you find that the mixture is too sweet, feel free to reduce the sugar by a few tablespoons. You can also add more lemon juice to enhance the tartness, balancing the flavors to your liking!
Can I Make This Recipe Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir vigorously every 30 minutes for about 3-4 hours until it reaches a creamy consistency.
How Do I Store Leftover Ice Cream?
Store any leftover lemon ice cream in an airtight container in the freezer. It should keep well for up to 2 weeks. For best results, let it sit at room temperature for a few minutes before scooping to make serving easier!
