Lemonade Ice Cream
This Lemonade Ice Cream recipe offers the perfect balance of sweet and tart, combining fresh lemons with creamy dairy ingredients to create a refreshing frozen treat. It's a perfect dessert for hot summer days or any occasion when you're craving something citrusy and cool. Whether you have an ice cream maker or not, this easy recipe is adaptable and can be customized with various add-ins like strawberries, coconut, or even crushed graham crackers for a pie-like twist.
Equipment
- Ice Cream Maker (optional): 1 unit
- Mixing bowls (2)
- Electric Mixer (or whisk) – 1
- Measuring Cups & Spoons (1 set)
- Citrus Zester – 1
- Citrus Juicer – 1
- Freezer-Safe Container: 1
- Spatula or Ice Cream Scoop (1)
Ingredients
- 3-4 Lemons for zest and juice
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1/2 cup Sweetened Condensed Milk
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
Prepare the Lemon Base
- Zest and juice the lemons to yield about 1/2 cup of lemon juice.
- In a mixing bowl, combine the lemon juice, zest, and granulated sugar. Stir until the sugar dissolves completely.
Make the Ice Cream Mixture
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold in the whole milk, sweetened condensed milk, vanilla extract, and the lemon mixture. Stir until well combined.
- Churn or Freeze
- With Ice Cream Maker: Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes). Once done, transfer to a freezer-safe container and freeze for 4-6 hours.
- Without Ice Cream Maker: Pour the mixture into a freezer-safe container and freeze for 4-6 hours, stirring every hour to ensure a creamy texture.
Serve and Enjoy
- Once the ice cream has firmed up, scoop into bowls or cones and enjoy! For an extra touch, garnish with lemon zest, fresh mint leaves, or even crushed graham crackers.
Notes
- Lemon Flavor: For a more intense lemon flavor, feel free to add more lemon zest. You can also mix in a little lemon extract if desired.
- Sweetness: Adjust the sugar to taste, depending on the tartness of your lemons.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks. Let it soften for 5-10 minutes before serving if it becomes too hard to scoop.
- Vegan Option: Replace the heavy cream and whole milk with coconut cream and almond milk, and substitute sweetened condensed milk with coconut condensed milk or maple syrup.
- Customization: Try adding fresh berries, coconut flakes, or crushed graham crackers for fun variations!