This easy creamy lemon ice cream is a refreshing treat! With just a few simple ingredients, you can make a zesty and cool dessert that’s perfect for sunny days.
If you’re like me, you can’t resist a scoop (or two) of this tangy goodness. It’s great on its own, or you can top it with fresh berries for a colorful twist. 🍋🍦
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to our ice cream. If you prefer a lighter version, you could swap half the whole milk with almond or oat milk. However, this may affect the creaminess slightly.
Heavy Cream: Essential for that rich, creamy texture. For a lighter option, use half-and-half, but your ice cream might not be as thick. Dairy-free? Coconut cream is a fantastic substitute!
Granulated Sugar: Standard for sweetness, but you can use honey or agave syrup for a natural sweetener. Just remember, they may change the texture slightly. If you want to reduce sugar, stevia works too but adjust the amount based on its sweetness level.
Fresh Lemon Juice & Zest: The star of the show! Fresh lemons give the best flavor. You could try bottled lemon juice in a pinch, but I find fresh is always more vibrant. For a twist, consider adding lime juice for a different citrus note.
Vanilla Extract: It rounds out the flavors beautifully. Feel free to leave it out if you want a more straightforward lemon flavor, but I highly recommend keeping it!
How Do I Achieve the Creamiest Texture?
The secret to creamy ice cream lies in the chilling and churning processes. Here’s how to nail it:
- Chill your mixture thoroughly for at least 2 hours. A colder base churns better and creates smaller ice crystals.
- When churning, make sure to follow the ice cream maker’s instructions for best results. Don’t over-churn, or you’ll end up with butter!
- Transfer the ice cream to an airtight container immediately after churning. This helps retain its soft-serve texture while it firms up in the freezer.
- Let the ice cream soften a bit at room temperature before serving. This makes it easier to scoop and enhances the creamy experience!
Easy Creamy Lemon Ice Cream
Ingredients You’ll Need:
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious lemon ice cream takes about 15 minutes of prep time and 20-25 minutes to churn. Additionally, you’ll need to chill the mixture for at least 2 hours before churning, and then freeze it for about 4 hours or overnight to firm up. So, overall, make sure to plan at least 6-8 hours for chilling and freezing!
Step-by-Step Instructions:
1. Prepare the Base:
In a medium bowl, combine the granulated sugar, lemon zest, and a pinch of salt. Whisk the mixture together until blended. Next, pour in the whole milk and whisk until the sugar dissolves completely. This will be the sweet and zesty base of your ice cream!
2. Mix in the Cream and Lemon:
Now, stir in the heavy cream, fresh lemon juice, and vanilla extract. Mix everything well until it’s all combined. The flavor should be bright and refreshing! Once mixed, cover the bowl with plastic wrap or a lid.
3. Chill the Mixture:
Place the covered bowl in the refrigerator for at least 2 hours. This chilling step is crucial because a cold base helps the ice cream churn smoothly, ensuring a creamy texture.
4. Churn the Ice Cream:
After your mixture has chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions, which typically takes about 20-25 minutes. You’ll know it’s ready when it reaches a soft-serve consistency.
5. Freeze to Firm Up:
Now it’s time to transfer the churned ice cream into an airtight container. Smooth the top with a spatula, then seal it tightly. Freeze the container for at least 4 hours, or overnight, to let the ice cream firm up nicely!
6. Serve and Enjoy:
When you’re ready to indulge, take the ice cream out of the freezer and let it sit at room temperature for a few minutes to soften slightly. Then, scoop into bowls or cones, and savor the creamy, tangy lemon flavor! It’s the perfect treat for warm days or anytime you need a little sweetness.
FAQ for Easy Creamy Lemon Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
While you can substitute low-fat milk, it’s best to stick to whole milk for the creamiest texture. Low-fat milk will result in a less creamy ice cream, so consider using half-and-half for a good compromise.
How Long Can I Store Leftover Ice Cream?
You can store any leftover lemon ice cream in an airtight container in the freezer for up to 2 weeks. Remember to let it sit at room temperature for a few minutes before scooping, as it may become hard when frozen.
Can I Make This Recipe Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches your desired consistency, usually about 3-4 hours.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can use coconut cream or a mixture of half-and-half and whole milk. Just keep in mind that it may not be as rich and creamy as using heavy cream.
