This creamy lemon ice cream tastes just like frozen lemonade—sweet, tart, and refreshing. Made with real lemons and churned to smooth perfection!

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Lemonade Ice Cream That Tastes Like Summer
Summer came early this year, and so did my ice cream cravings! Along with a big glass of homemade lemonade, this lemon ice cream has quickly become a new favorite. I usually make my lemon icebox pie when the weather warms up, but this time I went with something cold, creamy, and scoopable.
This lemonade ice cream is light and tangy, with a smooth custard texture and bright citrus flavor. It’s a little like sorbet or Italian ice, but churned like a homemade vanilla ice cream for that rich, velvety finish.
It takes a few steps, but the result is so worth it—my family has already asked for another batch next weekend, and I’m more than happy to say yes!
Ingredients Needed
- Milk: Using full fat whole milk will result in a creamier texture and a richer flavor.
- Egg yolks: Only the yolks are needed – no whites! Egg yolks add a richness to the dessert, as well as a smooth and soft consistency. I’ve included ways to use the leftover egg whites below, so don’t throw them out!
- Sugar: Granulated sugar is the preferred sweetener in this lemon ice cream recipe.
- Lemon juice: Fresh is best! Squeeze the juice from a medium-sized lemon to add fresh lemon flavor.
- Lemon extract: To help boost the lemon flavor even more.
- Lemon concentrate: Look for undiluted frozen lemon concentrate. Use the best-quality lemonade concentrate for best flavor.
How to Make Lemon Ice Cream
- Heat the milk. Pour the milk into a large saucepan and heat until bubbles form around the edges. Remove from heat and cover.
- Beat the yolks. In a separate bowl, whisk the egg yolks and sugar until pale and thick.
- Temper the eggs. Slowly pour the warm milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring until it coats the back of a spoon. Remove from heat, then stir in the lemon extract and juice. Let cool, cover, and refrigerate for at least 3 hours or overnight.
- Churn the ice cream. Pour the chilled mixture into your ice cream maker and churn until it begins to thicken. Add the lemon concentrate and continue churning until smooth and creamy. Transfer to an airtight container and freeze until firm.
Tips for the Best Results
- Plan ahead. This recipe takes time to cook, cool, and churn—make sure to leave enough time for each step.
- Freeze the bowl. If your ice cream maker requires it, freeze the bowl the night before so it’s ready to churn.
- Temper slowly. When adding hot milk to the yolks, go slow and whisk constantly to avoid scrambling. Don’t let the mixture boil.
- Chill before churning. The custard must be completely cool before churning. Let it come to room temperature, then chill in the fridge for at least 3 hours.
- Ways to serve. Add a drizzle of blueberry sauce or a spoonful of lemon curd for extra flavor. A bit of fresh lemon zest on top makes a simple, pretty finishing touch!
More Frozen Treats for Summer
Lemon Ice Cream
Video
Ingredients
- 3 cups whole milk
- 6 egg yolks
- ⅔ cup granulated sugar
- 1 teaspoon lemon extract
- 2 Tablespoons fresh lemon juice
- ⅓ cup undiluted frozen lemonade concentrate
Instructions
- In a heavy saucepan, heat milk until bubbles form around sides of pan. Cover and remove from heat.
- In a medium bowl, beat the egg yolks and sugar together until pale and thickened.
- While whisking constantly, slowly pour the hot milk into the egg mixture. Return the mixture to the sauce pan. Stirring with a wooden spoon, simmer over low heat, until thick enough to coat the back of the spoon. Do not allow it to come to a boil or it will curdle.
- Remove from heat, and stir in lemon extract and lemon juice.
- Let cool to room temperature. Loosely cover with plastic wrap and chill in the refrigerator at least 3 hours and up to overnight.
- Using an ice cream maker, churn the mixture until it starts to thicken. Add the lemonade concentrate and continue churning until thick and creamy. Place in freezer until hard and set.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
It’s not as creamy as traditional ice cream. The texture is closer to Italian ice, sorbet, or gelato—light, smooth, and refreshing.
This recipe works best with an ice cream machine. If you don’t have one, try this no churn ice cream and mix in lemon zest, juice, or curd for a similar flavor.
If you prefer a soft serve consistency, you can serve immediately after churning. For a more firm and scoopable consistency, let chill in the freezer until the mixture hardens.
After separating the yolks for the custard base, don’t throw out those leftover egg whites! Save them to make a big egg white omelette or these simple egg white muffins.
Store in a shallow, airtight container for up to 2 weeks. Press plastic wrap directly on the surface to prevent ice crystals. Let soften for 5–10 minutes before scooping.
Cat
I am making this on Sunday, if you add the lemonade concentrate frozen how does it break down in the ice cream maker?
I Heart Naptime Community
Hi Cat! The ice cream maker should mix it into the rest of the ingredients just fine :)
Kristyn
I think this is the most refreshing ice cream I’ve ever had!! It sure hits the spot on a hot day!! We loved it!
I Heart Naptime
Yay! Glad to hear it was a hit, Kristyn :)
Matt
I do love both ice cream and lemonade. This lemonade ice cream is awesome, easy to make, and perfect for summer. Love it!
I Heart Naptime
So happy to hear you loved it, Matt! Thanks for your comment and review :)
Toni
Such an amazing summer dessert!! Everyone loved it!
Linda Moss
Thanks, Jamielyn. The ice cream turned out great doubling the recipe. I went ahead and put the slightly thawed concentrate in just after adding the lemon zest and lemon juice, and the texture was absolutely perfect. So good, in fact, that I won 3rd Place in our family’s 20th annual ice cream crank-off!
Linda Moss
How much ice cream does this recipe yield? I want to try it out in my 6 quart hand-crank ice cream maker for the Fourth of July. Wondering if I should double (or even triple) the recipe?
Jamielyn
Hi Linda! This was a guest post from a few years ago so I’m not positive. But you could definitely double this recipe for a 6 quart ice cream maker! :)
Chris
I made this tonight, to bring to a party tomorrow. It tastes very nice, though it could do without the lemon zest from a textural perspective. I would either make sure it’s grated very fine, or infuse it and then strain it out. I did mine with a microplane and the result is a bit chunky.
Jamielyn
Thanks for your tips Chris!
Barbara Schultz
I was curious, why can I not add the concentrate before I begin freezing? I hate to open the freezer after it’s all packed in ice and salt, but don’t want to mess it up before I start ;)
Jamielyn
Hi Barbara! Adding the concentrate after it has chilled helps it freeze faster. You could definitely try adding it before if you would like. :)