Real Recipes From Real Home Cooks ®

lemon ice cream

(45 ratings)
Blue Ribbon Recipe by
Pat Morris
Augusta, GA

This is a delicious and easy ice cream that does not require an ice cream maker. Let the freezer do the work. I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie - the flavors meld so well. I have been making this for 38 years since I got the recipe from a cookbook that a school where I worked put together. One of the teachers, Mrs. Barksdale, submitted this refreshing recipe.

Blue Ribbon Recipe

Fresh, tart, and creamy, every lemon lover should try this lemon ice cream. It has a bright and zesty lemon flavor that is balanced by sweet sugar and creamy half and half. We loved the bits of lemon zest for another punch of lemon flavor. With easy-to-follow directions, you'll make this homemade ice cream all spring and summer. The yellow food coloring is optional, but it does give the ice cream the yellow color we associate with lemons.

— The Test Kitchen @kitchencrew
(45 ratings)
yield 2 serving(s)
prep time 3 Hr 5 Min
method Refrigerate/Freeze

Ingredients For lemon ice cream

  • 3 Tbsp
    lemon juice, fresh
  • 1 c
  • 1 pt
    half and half
  • 2 tsp
    grated lemon zest
  • 2 dash
    yellow food coloring

How To Make lemon ice cream

  • Whisk ingredients.
    Blend all of the above ingredients.
  • Pour ice cream base into a pan.
    Pour into a cake pan or loaf pan that can be frozen.
  • Freeze the mixture.
    Freeze for 3 hours. It is not necessary to stir, as it freezes smoothly.