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A perfect scoop of lemon ice cream in a white bowl, showing its ultra-creamy, scoopable texture achieved by using corn syrup.

Creamy Homemade Lemon Ice Cream

Victoria Sandra
A Philadelphia-style lemon ice cream that's incredibly creamy and scoopable right from the freezer. This easy, no-egg recipe delivers a bright, fresh lemon flavor that's perfectly balanced between sweet and tart.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling & Freezing Time 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 275 kcal

Equipment

  • Ice cream maker
  • Large bowl
  • whisk
  • Freezer-safe container
  • Parchment paper

Ingredients
  

  • 1 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest

Instructions
 

Prep the Base and Chill

  • Ensure your ice cream maker's freezer bowl has been frozen solid according to the manufacturer's instructions, typically for at least 24 hours before you begin.
  • In a large bowl, whisk together the whole milk, heavy whipping cream, sugar, salt, and vanilla extract until the sugar has completely dissolved.
  • Stir in the fresh lemon juice and lemon zest until evenly combined.
  • Cover the bowl and refrigerate the ice cream base for at least 4 hours, but preferably overnight, until thoroughly chilled.

Churn the Ice Cream

  • Give the cold base a final whisk, then pour it into the frozen freezer bowl of your ice cream maker.
  • Churn for 20-25 minutes, or until the mixture has thickened to the consistency of thick soft-serve ice cream.

Freeze and Ripen

  • Transfer the churned ice cream into a freezer-safe container, such as a loaf pan.
  • Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly.
  • Freeze for at least 4-6 hours, or until the ice cream is firm and scoopable.

Notes

Storage Tip: Store in a shallow, airtight container with parchment paper pressed directly against the surface. For the best texture and flavor, enjoy within 1-2 weeks.
Pro Tip: For the creamiest result, both the ice cream base and the freezer bowl must be thoroughly chilled. A cold base churns faster and creates smaller ice crystals.
Flavor Tip: Freshly squeezed lemon juice is non-negotiable for the best vibrant flavor. Avoid bottled juice, which can taste dull or metallic.
Scooping Tip: For effortless scooping, let the ice cream sit on the counter for 5-10 minutes before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 275kcalCarbohydrates: 28gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 90mgPotassium: 150mgFiber: 0.1gSugar: 25gVitamin A: 700IUVitamin C: 10mgCalcium: 100mgIron: 0.1mg
Keyword homemade ice cream, Lemon Ice Cream, Philadelphia style ice cream
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