Lemon Ice
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Refreshingly tart and sweet, lemon ice delivers a spoonful of summer in every bite.
I first tried this refreshingly-delicious summer dessert at my friend Joanne’s house (yes, the same Joanne known for her incredible homemade pickles). But the recipe originally came from our mutual friend, Terri Kasimov, and was inspired by a genius recipe by cookbook author Dori Sanders on Food52. It’s the perfect balance of tart and sweet, with every spoonful tasting like pure summer sunshine. The texture bears resemblance to store-bought lemon ice, but it’s a tad creamier and richer thanks to the inclusion of half & half.
The best part is it’s a cinch to make — no ice cream machine required. Just zest and juice some lemons, mix with sugar and half & half, and pop it in the freezer, stirring once when it’s semi-frozen. Whether you’re having a get-together in your backyard or just yearning for a sweet treat, this lemon ice is must-have addition to your summer recipe rotation!
Table of Contents
“This is fantastic! Everyone said ‘wow!’ after the first bite. I’ll be making this a lot!”
What You’ll Need To Make Lemon Ice
Step-by-Step Instructions
In a large bowl, add the lemon zest, lemon juice, sugar, and salt.
Whisk to combine. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
Pour the mixture into a shallow container, such as an 8-inch cake pan.
Cover with plastic wrap.
Freeze until the mixture is solid around the edges and mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more.
Once firm, scoop into chilled bowls to serve.
The lemon ice will keep for about 1 week in the freezer.
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Lemon Ice
Refreshingly tart and sweet, lemon ice delivers a spoonful of summer in every bite.
Ingredients
- 1 teaspoon lemon zest, from 1 lemon
- ¼ cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons)
- 1 cup sugar
- ⅛ teaspoon salt
- 2 cups half & half
Instructions
- In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
- Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. Freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. Once firm, scoop into chilled bowls to serve.
- Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer.
Nutrition Information
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- Per serving (4 servings)
- Calories: 356
- Fat: 14 g
- Saturated fat: 9 g
- Carbohydrates: 57 g
- Sugar: 56 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 123 mg
- Cholesterol: 45 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can you use any sugar substitute in this recipe & have the consistency turn out right?
Hi Wendy, I can’t say for sure if a sugar substitute would work because I’ve never cooked with one, but I’d be hesitant to use it here. Sorry!
I made this lemon ice earlier today exactly as written except added a tiny bit more zest & it’s my new go-to summer dessert! I just had a small dish with strawberries & blueberries & it’s amazing! Thank you Jen for a simple recipe that looks elegant served with fruit.
Hi Jenn
Could you specify what percent cream is in half-and-half in the US. I think it may be different in Canada.
With thanks
Susanna
Hi Susanna, It’s between 10.5-18% milkfat.
Hi Jenn…do you think a substitute of monk fruit sweetner would work well or is the sugar is what makes it all come together?
Hi Steve, Unfortunately I can’t say for sure because I’ve never cooked with monk fruit sweetener, but I’d be hesitant to use it here.
Thoughts on using canned coconut milk instead of half and half? Also, have you tried this with an ice cream maker instead?
Hi Michelle, It’s hard to say for sure about the coconut milk will be without trying it (I once made it with heavy cream and found it too rich), but I think it’s worth a shot. And I haven’t made this using an ice cream machine, but it should be fine. Please LMK how it turns out if you try it!
Update: Michelle, I tried it with coconut milk and it worked very nicely! I used 1-3/4 cups coconut milk (one 14oz can) + 1/4 cup water. I think it would be even better with lime in place of the lemon.
Recipe looks great. Is there a non-acidic fruit that would work with this recipe?
Thank you
Hi Joan, Unfortunately, it’s hard to say without trying it. There’s a lot of sugar to balance the tartness of the lemon, so there would likely be adjustments needed.
Hello, love your recipes. This one looks summer-fabulous. I am wondering if it might work to use evaporated milk in place of the half & half. Bit of a different flavor, I know, but I often have a can of evap milk in my pantry and sub it for half & half or cream in baking. But, do you think it would work for this?
Hi Karen, I think I’d stick with half & half here. Sorry!
Have you tried using this recipe in an ice cream maker?
I haven’t Jeannine, but I think it would work well.
Hi Jenn-
I love your recipes because they work! As a former Junior League cookbook chairwoman I appreciate your commitment to testing and perfecting before publishing.
Do you think I can use heavy cream instead of half and half for this recipe?
Thank you-
Pam
P.S. I have your books and can’t wait for the next one!
Hi Pam, I tried it with cream and it definitely worked, but I actually found it a bit too rich. It had a creamier rather than icy consistency.
For those of us who need to watch sugar, could a substitute be used here? Monkfruit or stevia to reduce the sugar content?
Hi Katy, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe.
I just make it with Truvia & it was terrific & tart.