Easy Lemon Ice Cream

    3 hours 20 mins

    You don't need an ice cream maker for this you can just freeze the ice cream in a dish in the freezer.

    59 people made this

    Serves: 4 

    • Juice and grated rind of 1 large lemon
    • 220g(1cup) caster sugar
    • 250ml (1cup) milk
    • 250ml (1 cup) thickened cream, chilled

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Blend the lemon rind and sugar in a food processor until the rind is very fine.
    2. In a medium bowl, stir together the lemon rind sugar and milk until the sugar has dissolved, then stir in the lemon juice.
    3. In a separate bowl, whip the cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
    4. Pour the mixture into a 20-23cmx13cm loaf pan and cover with plastic wrap. Freeze for 3 hours, or until firm.

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    Reviews and ratings
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    Reviews in English (52)


    I will try this lemon ice cream this weekend. mmm excited much..  -  16 Jun 2014


    The recipe as written is vague...it should specify measurements of lemon juice and zest, especially for the novice cook--the amounts of lemon juice and zest could drastically affect the final result. Also, I believe the ratio of cream to milk should be increased to include more cream, less milk, to ensure creaminess and avoid graininess or "iciness." This has potential as a starting point but needs adjustments to rate any more than two stars. I made the necessary modifications and came up with a 5-star lemon ice cream.  -  25 Jul 2008  (Review from Allrecipes US | Canada)


    I have a similar recipe that I make. I set the timer and stir every 30 minutes until it is set (a couple of hours). It's not totally solid and easy to serve. Enjoy!  -  02 Jun 2008  (Review from Allrecipes US | Canada)