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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This recipe sounds refreshing and delicious. However, I’m trying to cut back on sugar. Can I use half white sugar and half Monk Fruit/erythritol?
Hi Paula, I wouldn’t recommend it here — sorry!
This is fantastic! Everyone said “wow!” after the first bite. I’ll be making this a lot! I used 3/4 C sugar and it was just right for my family’s preferences. Thanks Jenn!!
How would replacing the sugar with honey potentially impact the binding or liquid ratio?
Hi Rhonda, I wouldn’t recommend it. I think it would be OK from a binding/liquid standpoint, but would be very sweet (honey tastes sweeter than sugar) and have a slightly different flavor. If you’d like to use honey, perhaps I use 1/4 cup honey and the rest sugar.
Delicious and so easy to make! I followed the recipe exactly, though I doubled the ingredients for a family event. Still fit well in an 8 in. square metal baking pan, though it took a bit longer to freeze during the last freeze noted. Thank you Jenn & Ms. Sanders.
I finally found a recipe I can memorize. 😉
Hi Jenn
This looks so delicious I can’t wait to make it. If I wanted to gift this to a lemon lover I know could I transfer to another container? I thought after the 2 hours when it’s still mushy it could go into either plastic or the disposable ice cream containers sold for ice cream machines.
Chris
Definitely (and you can freeze it in the container of your choosing from the beginning so you don’t have to transfer it). Hope the recipient enjoys!
This is DELICIOUS!!!! Reminds me of the frosted lemonade at a certain chain restaurant but THIS is 10x better. Thanks for sharing another perfect recipe!!
Another fabulous recipe from Jenn! I thought I would like a creamier consistency so I used 35% cream. As usual, just stick to the recipe as written and it will be perfection. I made this Lemon Ice again today using 18% cream and it is divine! I served it with fresh strawberries macerated in a small amount of sugar and Limoncello. My husband, who is a lemon aficionado, had seconds. This is my new dessert of the summer. Thank you for another outstanding recipe.
Refreshing, lovely dessert with the berries. Enjoyed the ease of preparation. Your recipes have never failed me. Thank you
Wow. I made this on a whim yesterday as I had a lot of lemons. I love everything lemon and this my new favorite. Made it just as and it doesn’t need any changes whatsoever. Thank you Jen for another great recipe!!
Hi Jenn, I would love to try your lemon ice but I’m not sure which cream
To buy. In canada our cream goes by percentage. How much fat content is
There in half and half. Would 10 percent fat content be enough or should I buy
A higher fat content. Thanks Marina
Hi Marina, Half & half is anywhere between 10.5-18% milkfat.
Thanks for this question and response! I live in Portugal now and half & half is definitely not a “thing.” I make ours by mixing whipping cream (Cremosa) with whole milk. It’s close…