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Creamy lemon ice cream scoops topped with macerated lemon-sugar zest and delicate white chocolate flecks.

Creamy Lemon Ice Cream

Rebecca Blumer
A bright and velvety Philadelphia-style lemon ice cream made without eggs. This recipe uses a sugar maceration technique to extract essential oils from the zest, resulting in a floral and sunny citrus flavor.
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Prep Time 20 minutes
Chilling and Churning Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 315 kcal

Equipment

  • Ice Cream Maker
  • Mixing Bowl
  • Whisk
  • Freezer-safe Container

Ingredients
 

  • 1 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest

Instructions
 

Freezer Bowl Prep

  • Freeze your ice cream maker bowl for at least 24 hours prior to starting. Ensure it is completely solid and does not make a sloshing sound when shaken.

Macerate the Sugar and Mix the Base

  • Combine the 3/4 cup sugar and 1 tablespoon lemon zest in a large mixing bowl. Rub the zest into the sugar using your fingertips until the mixture is damp and highly fragrant.
  • Add the whole milk, heavy whipping cream, salt, and vanilla extract to the lemon sugar. Whisk thoroughly or use a mixer on low speed until the sugar is completely dissolved and the mixture is smooth.

Add the Lemon, Ripen, Then Churn

  • While the dairy base is cold, slowly whisk in the lemon juice until fully incorporated and the base is creamy and pale.
  • Cover the bowl and refrigerate for 1 to 2 hours, or overnight, to allow the flavors to meld and the fat structure to stabilize.
  • Give the chilled base a final gentle whisk. Assemble your ice cream maker, pour in the mixture, and churn for approximately 20 minutes until it reaches a soft-serve consistency.

Finish and Freeze Until Firm

  • Transfer the churned ice cream into a freezer-safe container, smoothing the surface to minimize trapped air. Freeze until firm and scoopable.
  • Serve with an optional sprinkle of fresh lemon zest on top for an extra aromatic pop.

Notes

Flavor Selection: Use Meyer lemons for a floral, sweeter profile, or Eureka lemons for a classic, bright snap. Always use fresh lemons rather than bottled juice for the best flavor.
Texture Tip: Ensure your heavy cream has at least 36 percent milk fat to prevent an icy texture. Letting the base age in the fridge for several hours before churning will result in a smoother finish.
Storage Advice: Press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid to prevent freezer burn. Enjoy within 2 weeks for optimal freshness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 52mgSodium: 85mgPotassium: 115mgFiber: 0.5gSugar: 38gVitamin A: 550IUVitamin C: 12mgCalcium: 110mgIron: 0.2mg
Keyword Egg-free Ice Cream, Lemon Ice Cream, Philadelphia Style, summer dessert
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