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

Lemon ice cream cone on counter.

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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

Lemon ice cream ingredients on counter.
  • 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

Step by step collage making lemon ice cream.
  1. Heat the milk. Pour the milk into a large saucepan and heat until bubbles form around the edges. Remove from heat and cover.
  2. Beat the yolks. In a separate bowl, whisk the egg yolks and sugar until pale and thick.
  3. 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.
  4. 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.
Lemon ice cream in a bowl on counter.

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!
Lemon ice cream cone on marble counter.

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Lemon ice cream cone on marble counter.

Lemon Ice Cream

4.86 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill: 3 hours
Total Time: 3 hours 45 minutes
Servings: 6
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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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

Lemonade: Since the flavor of this ice cream depends heavily on the lemonade concentrate, use the very best kind you can find. 
Storage: Ice cream tends to stay creamier when you store it in a shallow container. Be sure to also tightly cover the surface of the ice cream with plastic wrap to keep ice crystals from forming. The ice cream is best eaten within 2 weeks. 
Ways to serve: Try this tart ice cream drizzled with blueberry sauce for a true summer treat. 

Nutrition

Calories: 267kcal, Carbohydrates: 41g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 207mg, Sodium: 63mg, Potassium: 198mg, Sugar: 39g, Vitamin A: 455IU, Vitamin C: 5.1mg, Calcium: 163mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Is the consistency creamy?

It’s not as creamy as traditional ice cream. The texture is closer to Italian ice, sorbet, or gelato—light, smooth, and refreshing.

Can I make this recipe without an ice cream machine?

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.

Does it need to chill after churning?

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.

What can I do with the leftover egg whites?

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.

How to store lemon ice cream?

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.