This Easy Creamy Lemon Ice Cream is the perfect treat for hot days! Made with just a few simple ingredients, it’s tangy, sweet, and oh-so-smooth.
Making it is a breeze! Just mix, freeze, and enjoy. You’ll love the refreshing lemon flavor that dances on your taste buds. Just don’t blame me if you want seconds! 🍋
Key Ingredients & Substitutions
Whole Milk: This forms the base of your ice cream. You can swap it for 2% milk for a lighter version, or even almond milk for a dairy-free option, but keep in mind the texture might be slightly less creamy.
Heavy Cream: This gives that luscious creaminess. If you’re looking for a lighter feel, half-and-half can be used instead, but the ice cream might be a bit less rich.
Granulated Sugar: The sugar is key for sweetness. You can use honey or agave syrup as alternatives, but adjust the quantity since they are sweeter than sugar. For a sugar-free version, try using a sugar substitute like stevia.
Lemon Zest: This is where the lemon flavor shines. Don’t skip it! If you don’t have fresh lemons, bottled lemon zest can be used, but fresh zest has a stronger flavor.
Fresh Lemon Juice: This keeps the ice cream refreshing. If you don’t have fresh lemons, bottled lemon juice works, but again, fresh is best for taste!
How Do You Get Creamy Ice Cream Without an Ice Cream Maker?
If you don’t have an ice cream maker, don’t worry! You can still get creamy ice cream with a simple method.
- After mixing all your ingredients, pour the mixture into a freezer-safe container.
- Every 30 minutes, stir the mixture vigorously with a fork to break up any ice crystals for about 4 hours.
- This will help achieve that smooth texture similar to churned ice cream.
Be patient during the freezing process, and you’ll enjoy homemade creamy lemon ice cream without any special tools!
How to Make 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 2-3 lemons)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. After that, you’ll need at least 2 hours for chilling and 4 hours for freezing. It’s a bit of waiting, but totally worth it for this delicious homemade treat!
Step-by-Step Instructions:
1. Prepare the Lemon Mixture:
In a medium bowl, whisk together the granulated sugar and lemon zest until the sugar is fragrant and slightly moist. This will infuse the sugar with lemon flavor.
2. Add Milk:
Pour in the whole milk and whisk until the sugar is completely dissolved. It’s important to blend these ingredients well to create a smooth base.
3. Mix in the Cream and Flavorings:
Now, stir in the heavy cream, fresh lemon juice, vanilla extract, and a pinch of salt. Mix everything until it’s fully combined—this is where the magic happens!
4. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours. If you have time, letting it sit overnight really enhances the flavor!
5. Churn the Ice Cream:
After chilling, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions and churn until it reaches a soft-serve consistency. It’s going to smell amazing!
6. Freeze to Firm Up:
Transfer the churning delight to a freezer-safe container. Smooth the top and cover it with a lid or plastic wrap. Place it in the freezer for at least 4 hours or until it’s firm to scoop.
7. Serve and Enjoy:
Once your ice cream is ready, scoop it into bowls or cones and serve it up! Enjoy the refreshing, velvety goodness that will surely delight your taste buds. Perfect for sunny days!
This recipe gives you a smooth, tangy ice cream that bursts with lemon flavor. Enjoy making and indulging in your homemade creamy lemon ice cream!
FAQ for Easy Creamy Lemon Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can substitute low-fat milk for whole milk, but keep in mind that it may slightly alter the creaminess of the final ice cream. If you want to keep it rich, using heavy cream instead is a better option.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute whole milk with almond milk or coconut milk, and use coconut cream in place of heavy cream. Just make sure to check your coconut cream is well-blended for a smooth texture.
How Long Can I Store Leftover Ice Cream?
You can store leftover lemon ice cream in an airtight container in the freezer for up to 2 weeks. Just be aware that it might harden a bit, so allowing it to sit at room temperature for about 10 minutes before scooping will help it soften up.
Can I Add Mix-Ins to This Ice Cream?
Absolutely! You can add mix-ins like crushed biscuits, fresh berries, or chocolate chips during the last few minutes of churning. Just make sure not to overwhelm the lemon flavor!
