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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Comments
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Hi Jen, this sounds like my cure to buying grocery store lemon ices!! I’m wondering, can I make it without the half and half? I’m really trying hard to limit my dairy intake. And does using coconut milk change the flavor?
Many thanks for all your fun and delicious recipes!!
Marianne
Hi Marianne, I’ve tried it with coconut milk and it works nicely! I’d use 1-3/4 cups coconut milk (one 14oz can) + 1/4 cup water. And with coconut milk, I think it would be even better with lime instead lemon. I’d love to hear what you think if you try it!
I’m so glad I found Marianne’s question and your reply. My family with the exception of my daughter who is lactose intolerant loved this recipe. When using coconut milk does it take longer to freeze? Thanks Marianne and Jenn.
I honestly don’t remember if there was a difference, but suspect that if it took significantly longer, I would’ve remembered. Hope you enjoy!
Just made this using my Cuisinart ice-cream maker and it turned out outstanding! The creaminess is like the best store bought ice-creams but the taste is much better and more wholesome without the added chemicals. Great, great recipe!
So good! So easy! It was difficult for me to add the half and half to the lemon juice mix, since I was afraid of getting curds and whey. It was fine. I kept stirring to dissolve the sugar, and the mix just got a little thicker, but still nice and smooth. Do use fresh lemons and not the stuff from a bottle. This would be very nice if you had the forms for ice cream bars, after the first stir to break up the half frozen mix. I would even say a dip in chocolate to coat would work, at least for me. I will be making this again for the July picnic, and probably use fresh limes since one guest does not like lemon. It will come out like “key” lime pie. Fabulous, thanks!
To adapt this for the millions with diabetes:
-double the lemon zest and juice. I also use the pulp.
-1 1/2 cups of your artificial sweetener of choice
-1/4 teaspoon salt
-2 cups half and half
-1 can light coconut milk; size varies by brand but about 14 oz.
Follow Jenn’s directions from above.
As a diabetic, I tried this, but it wasn’t a pleasing taste and was a waste, at least for me. I will continue to make Jenn’s version, for my family.
This recipe is a wow! So simple and easy. Will be making this again for a family get-together next week. Love that it can be made ahead.
Very refreshing and flavorful. The only problem I had was that it is not scoopable. It is just a frozen slab that had to be eatn like a popsicle. I froze it for 2 hours and when I went to mix it after the two hours, it was a solid block. I don’t know what I did wrong. It was still yummy but not what I expected.
Glad you liked it! I’m surprised it was so hard after 2 hours! Is your freezer set at a very low temperature?
I make ice cream in all different flavours but this is my new favourite! Perfect for hot humid summer days! I served it to guests last weekend and everyone loved it!!! I made it in my Cuisinart ice cream maker and the texture was creamy but not too rich. A winner!
Simple and delicious – great with macerated strawberries
My dear friend is having major oral surgery in the beginning of August. I wanted to prepare a treat for her so I made a half batch of the lemon ice. Absolutely amazing. So simple yet delicious. Being a lemon lover, I added an extra tablespoon of lemon juice. Another Chef Jenn winner. If you haven’t made this yet, do yourself a favor.
One of my favorites! Jenn, I have been a fan for years. I pre-ordered your first cookbook and read it cover to cover in one night. I have made many of your recipes for friends, adding to your fan club along the way. I made this dessert a few times last summer, always on the search for something that is light and tasty, can be made ahead, and makes a good presentation. This checks all the boxes. Though the temperature is 50 degrees today, I will be serving this for dessert after your Marry Me Chicken.
Could you make this using Limes?
Sure!
We LOVE, LOVE, LOVE this recipe! It’s so easy – love that it only has 5 ingredients. It was a huge hit with my visiting family, and now I keep it in the freezer just for the hubs and I. It’s a perfect light summer dessert. Thank you!