I made this Creamy Lemon Ice Cream over the weekend and couldn’t wait to share it! It cold, tart, sweet and refreshing. Perfect after a hot day. It’ll transport you right to the Amalfi coast!

Since we couldn’t physically be in Italy this summer, I made this refreshing treat that would make it feel like we were! At least for 5 minutes. Whatever works, right?! I made this Lemon Ice Cream a few times this summer and it was such a fun dessert to share with our friends after a long afternoon of swimming.

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Lemon Ice Cream

I used lots of real lemons in this ice cream to create a flavor that is both sweet and tart. I wanted my lemon ice cream to actually have a true lemon flavor and not be overly sweet or too tart. In this recipe, I used the entire inner lemon flesh and not just the juice. Not only does this add fiber but I also think contributes to the balanced flavor profile.

After a trip to the Amalfi Coast several years back, every time I see a bright bunch of lemons I think of Italy. Italian summers can get quite hot, especially in the afternoons, so a cool, creamy lemon treat always gives me Italian beach vibes. A girl can dream, right?

I also happen to love lemon desserts so this Lemon Ice Cream recipe was right up my alley!

Lemon Ice Cream in Lemon Shells

For this recipe, I used my ice cream maker. I don’t often think that single use appliances are worth it but I absolutely love my ice cream maker. I use it quite often and it is easy to clean. It makes the creamiest desserts so I certainly recommend using one.

However, if you don’t have an ice cream maker, you can use a blender or even an immersion blender. You’ll want to mix for about five minutes. You can the texture to be creamy and thick but not chunky. So if you start seeing chunks forming, it’s time to stop immediately. Then transfer to a freezer safe dish.

I used the entire inner flesh of the lemons including the seeds. You can remove the seeds if you prefer it just adds another tedious step. Instead of the removing the seeds one by one, I blend the lemon on high power and then strain through a fine mesh sieve.

Then mix everything together, whisking until the sugar dissolves. Chill the mixture for 30 minutes to two hours. Then churn and freeze. The chilling time helps the flavors meld. Once the mixture is moved the freezer, the flavors freeze quickly and don’t have as much time to meld together.

I save the lemon rinds, or shells, and rinse them out and freeze them so I can use them to serve. It’s an extra step but sure does provide that wow factor! I use a small spoon to scrape out the inside until smooth. It doesn’t take much time at all but ensures that none of the stringy pith gets mixed in with the ice cream after freezing. I save the tops too because I think they are cute! I place the rinsed shells and tops into a zip top bag and freeze until ready to serve.

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Creamy Lemon Ice Cream

I made this Creamy Lemon Ice Cream over the weekend and couldn't wait to share it! It cold, tart, sweet and refreshing. Perfect after a hot day. It'll transport you right to the Amalfi coast!

5 from 1 vote

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Prep Time 20

Freeze Time 6

Course Dessert

Cuisine American, Italian

Servings

Calories 310 kcal

Equipment

1 ice cream maker

Ingredients

12 medium sized lemons
2 cups heavy cream
1 cup whole milk
2 cups granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt

Instructions

Wash lemons and pat dry. Slice top off of one end. Use a paring knife to carve around the white pith at the top. Then use a small spoon to scoop out everything inside. Place into a high powered blender and blend on high until completely smooth. About 1-2 minutes. Then strain through a fine mesh sieve into a large mixing bowl.
Use spoon to scrape out insides of lemon until smooth. Rinse and pat dry again. Place into zip top baggie or other freezer safe container and freeze lemon shells and lids until ready to serve.
Add cream, milk, sugar, vanilla and salt to lemon mixture. Whisk briskly until sugar is dissolved and you can't feel it's grainy texture on the bottom of the bowl. Cover and let chill in the fridge for two hours.
Place into ice cream maker and churn for 20-25 minutes. Transfer to a freezer safe container and freeze for 4 hours or best overnight. If you don't have an ice cream maker, you can churn in the blender on medium speed for 5 minutes then transfer to freezer safe bowl. It won't be quite as creamy but will taste great and be a refreshing treat!
When ready to serve, scoop ice cream into frozen shells. Place tops back on. This isn't practical but sure is cute when serving!

Notes

Nutritional values are estimates and may vary.

This recipe can be made without an ice cream maker. Use a blender to "churn" the ice cream mixture for 5 minutes on medium speed. Watch carefully to make sure the mixture becomes thick but not chunky. Then transfer to freezer safe dish.

Let ice cream soften for 5-10 minutes before serving for soft-serve texture.

I love these compostable gelato spoons for serving - so cute!

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 118mgPotassium: 220mgFiber: 3gSugar: 38gVitamin A: 640IUVitamin C: 57mgCalcium: 80mgIron: 1mg

Keyword desserts, lemon

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