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.
April
Hi, this recipe sounds awesome! I am planning to make it soon. I just wanted to clarify. Should I add the concentrate in frozen or thaw it out and add it as a liquid?
Jamielyn
You can add it in frozen! :)
Rosemary
I know you said you have to use an ice cream maker but unfortunately I don’t one (at least not yet) But do you think I could make put this in a container in the freezer and stir it every 30 minutes? If not I totally understand :)
I Heart Naptime
You could try it that way! Maybe stir every 20 minutes so the ice crystals don’t get too big. :)
Jessica Flory
This was absolutely amazing!!! My son and I are lemon freaks and we could not get enough of this ice cream. Seriously unreal. Thank you for this wonderful recipe that will become a summertime staple around here!
Cheryl
DH is zesting the lemons since he is using them for a marinade for carne asada also. I’m excited to try this recipe after finally making strawberry ice cream a few weeks ago before our youngest daughter and family moved to Southern California that turned out great!
Laura
Sounds delicious!!! Can you clarify on zest of 3 lemons? Not sure how much. The zest is grating the lemon peel,? Thank you
I Heart Naptime
Yes! The zest is the bright yellow part of the lemon skin – the white part is called the pith, and is very bitter. My favorite too is a food rasp for getting the zest from citrus (I also use it to grate Parmesan!)
Marielle Altenor
Totally going to try this recipe! It looks so delicious!
houda
can i use this recipe in a lemon tarte
I Heart Naptime
This wouldn’t work in a lemon tart unless you make it a frozen lemon tart. The filling for my Lemon Bars would be excellent in a lemon tart, thought!
cakespy
I am so into this refreshing and zippy ice cream!
Eden Passante
Yum! This sounds so good! Great for kids too!
Minnie L Douglas
wow! that looks and sounds like something I would want to try! By the way, how do you get the background to look so amazing, just curous
Jess peterson
Wonder for us dairy free types if coconut milk could be substituted?
Jamielyn
You could definitely give it a try, I’m sure it would be delicious! :)
Logan Can
Hi! This looks delicious! Can I share this recipe in my ice cream roundup post next week? I will of course be linking back to this post. Thanks!
Laura Capello
Hi Logan,
Yes! You may link – and thank you for the offer!
You can read our TOS here, and do let us know if you have any additional questions! :)
Ana
Oh my, this looks so refreshing. I made a similar recipe, but without an ice cream maker. Mine was more like a semifredo. I used heavy cream instead of milk. I put it in a loaf pan and in the freezer. It was delicious.
Dawn Towers
Can’t wait to make this for my goddaughter Chyna . She loves lemonade any way she can get it
Joan Hayes
This ice cream looks so lovely. What a fun and tasty way to cool down in the middle of this crazy summer heat! : )
Michelle
This sounds like the perfect summer treat!!
Paige
This ice cream looks amazing! I definitely want to try making it soon!
Paige
Juli
I can’t wait to make them!