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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As usual Jenn, incredible. I brought it a July 4th get together, and everyone loved it. They asked me to make it again just a few days later. I have some mango that needs some love, and I’m going to try and use it for this recipe instead of lemon. 🙂
Absolutely delicious. My son said it was better than Häagen-Dazs (which I introduced to him recently). Another winner from your many stellar recipes!
Perfect balance of sweet, creamy, and fresh lemon. Recipe worked as written. This is a keeper and I can’t wait to make it again to share with guests!
The best and most refreshing summer dessert! Everyone who has tasted has asked for the recipe. And, so easy to make
Tried this last weekend. Super easy and delicious
Can I make this in an ice cream maker?
Hi Alex, I haven’t tried this in an ice cream maker, but think it would work. Please LMK how it comes out if you try it!
This recipe works great in my Cuisinart Ice Cream Maker.
I made this for our 4th of July dinner. It was very refreshing, sweet & tart, just hit the spot. I will make it again. I followed the recipe exactly. Mine seemed to take a bit longer to harden, but it did eventually. Thanks for the recipe! Next up: No Churn Key Lime Pie Ice Cream!
OMG, where has this been all my life?! I was honestly bowled over by this dessert. I chose to make it to bring to a July 4th gathering. I had opted for it because it looked easy and quick and I had everything I needed t make it. Who knew that something so simple could taste so amazingly good? It was refreshing for a summer night and just the right balance of sweet and tart. BTW, practically everyone that ate it asked me for the recipe. Thanks Jenn!!
Fabulous recipe. Out West, we’ve had a run on 1/2 and 1/2, so I used Fat Free and it was
fantastic. Even my son-in-law liked it and he doesn’t like “lemon”. It is my Summer 2023 go-to-bring-and-share recipe. A huge hit. I have a back up of printed recipes because everyone who tries it wants the recipe!!!!
I made this yesterday for 4th of July celebration. It looked good after the whole freezing process, however, after the first initial spoonfuls, both husband and I agreed that it was a definite sour/ sweet confection with no flavor other than a milky aftertaste!! I put in more of the lemon peel than the recipe called for for extra oomph, but it did not help. This needed some pure lemon oil and maybe a tinge of vanilla. I recommend adding extra flavoring and a less dense milk product such as a 2% milk. As it stands, we did not care for this recipe. May I add that I have printed so many of your appealing recipes which I have tried, that I have them categorized and put in folders!!! You are a keeper!!!