This post may contain affiliate links. See my disclosure policy<\/a>.<\/p>\n <\/p>\n This homemade Lemon Ice Cream recipe is creamy, refreshing, and bursting with fresh lemon flavor! Made without eggs and with no cooking required, it\u2019s easy to make and has the perfect balance of sweet and tart.<\/p>\n I don\u2019t know what it is about lemon that makes it so universally loved, but it remains one of the most irresistible flavors. Bright, tangy, and refreshing, lemon brings a vibrant freshness that enhances everything it touches. I can never get enough of it, whether it\u2019s a creamy lemon curd<\/strong><\/a>, a moist and citrusy Limoncello Cake<\/strong><\/a>, tender Lemon Coconut Muffins<\/strong><\/a>, or an icy Granita al Limone<\/a><\/strong> on a hot summer day. And when you combine that fresh, vibrant lemon flavor with rich cream, you get something especially irresistible: lemon ice cream!<\/p>\n There are plenty of reasons to keep this easy lemon ice cream recipe on repeat. Here\u2019s why:<\/p>\n A trick I use to make this lemon ice cream that bolsters the lemon flavor with lemon zest without resulting in those little chunks interfering with the velvety smooth texture, is to blend the milk and lemon zest in a blender. This method pulverizes the zest and distributes its flavorful citrus oils throughout the ice cream base. You get plenty of fresh lemon flavor without noticeable pieces of zest in every bite, resulting in a wonderfully smooth texture.<\/p>\n This eggless lemon ice cream recipes uses just a handful of ingredients. Here\u2019s what you\u2019ll need:<\/p>\n If you want homemade lemon ice cream that really tastes like lemon, don\u2019t rely on lemon juice alone. You need the zest, too. Fresh lemon juice supplies acidity and tartness, but much of the aroma we associate with fresh lemons comes from oils concentrated in the yellow outer peel. That\u2019s why this recipe uses both fresh lemon juice and lemon zest, because together they create a much fuller lemon-forward flavor. The trick is getting all that flavor from the zest without ending up with long pieces of lemon peel in your ice cream. And that\u2019s where the blender comes in.<\/p>\n Once you\u2019ve made the basic lemon ice cream, there are lots of ways you can dress it up. Here are a few delicious variations:<\/p>\n Just be careful when adding fruit sauces because watery additions can freeze icy, so thick, concentrated sauces and jams work better.<\/p>\n Let\u2019s get started!<\/p>\n First we\u2019re going to place the whole milk, sugar, and lemon zest in a blender to pulverize the lemon zest, dissolve the sugar, and disperse the flavorful oils from the lemon peel throughout the milk. (Don\u2019t add the heavy cream to the blender because the it can begin whipping when blended aggressively.) Blend for about 30 to 60 seconds, or until the sugar is dissolved and the zest has been pulverized. The mixture should smell intensely lemony.<\/p>\n Pour the mixture into a large bowl or pitcher. Stir in the heavy cream, vanilla extract and salt. *Don\u2019t add the lemon juice.<\/strong> We want to avoid it curdling the milk. Wait to add the lemon juice when you\u2019re ready to churn it in the ice cream maker. Store the lemon juice in the fridge until you\u2019re ready to add it. <\/p>\n Cover the mixture and chill for at least 4 hours. For best flavor results, let it chill overnight. <\/p>\n Stir in the lemon juice. A little thickening is normal as the lemon juice interacts with the dairy. Pour the mixture into a 2-quart ice cream maker and churn according to the manufacturer\u2019s directions.<\/p>\n I own two different Cuisinart ice cream makers and they\u2019re both excellent. Their\u00a0basic model<\/a><\/strong>\u00a0is a classic and has been a bestseller for many years. I also have their\u00a0deluxe model<\/a><\/strong>\u00a0which has a built-in compressor (no pre-freezing the bowl, so no planning ahead required). The latter is simply more convenient (and as a result comes with a premium price tag), but both produce excellent results.<\/p>\n The ice cream is finished churning when it has thickened to approximately the consistency of soft serve. You can eat it immediately if you like soft ice cream. <\/p>\n For a firmer, scoopable ice cream, transfer it to an airtight freezer-safe container and freeze for approximately 4 to 6 hours. For the best flavor and texture, freeze it overnight. <\/p>\n Here are a few tips for how to best store your homemade ice cream:<\/p>\n If the ice cream is too firm to scoop when you take it out of the freezer, let it sit for a few minutes at room temperature. <\/p>\n There\u2019s a reason the zest goes into the recipe early while the lemon juice waits until the end. Lemon juice is acidic, and acid interacts with the proteins in dairy products. That\u2019s why adding lemon juice directly to milk can cause it to curdle. This recipe has a significant amount of heavy cream, which makes the mixture more forgiving, but there\u2019s still no benefit to letting the lemon juice sit in the dairy for hours. Instead, chill the milk-and-cream base first and then stir in the fresh lemon juice immediately before churning. This gives you the fresh tartness you\u2019re looking for while minimizing the amount of time the acid sits in the dairy mixture.<\/p>\n It\u2019s tempting to assume that adding more juice will make the ice cream taste more lemony, but more in this instance isn\u2019t better. Lemon juice also introduces additional acid and water to the ice cream base and too much of either can interfere with the creamy texture you\u2019re trying to achieve. With the ratio of heavy cream and milk called for in this recipe, I find that 1\/2 cup of freshly squeezed lemon juice is the perfect amount to provide a pronounced tart lemon flavor while keeping a good balance between acidity, sweetness, and creaminess. Want a stronger lemon flavor? That\u2019s where the zest comes in.<\/p>\n This recipe uses 2 tablespoons of finely grated lemon zest. The exact number of lemons you\u2019ll need will depend on their size, but plan on at least 3 large lemons. Remember that when zesting, remove only the thin yellow outer layer of the peel because the white pith underneath can be very bitter.<\/p>\n Because the blender pulverizes the zest and the zest remains in the finished ice cream, I find that 2 tablespoons of zest provides plenty of lemon flavor without being overwhelming. You may prefer to add less or more according to your taste. <\/p>\n Homemade lemon ice cream doesn\u2019t need anything more than a bowl and a spoon! But if you\u2019d like it to accompany a favorite dessert, here are some great pairings:<\/p>\n Enjoy!<\/p>\n This homemade Lemon Ice Cream is creamy, refreshing, and bursting with fresh lemon flavor. Made without eggs and with no cooking required, it\u2019s easy to make and has the perfect balance of sweet and tart.<\/span><\/p>\n![\"lemon](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-4.jpg\")
<\/figure>\nWhy You\u2019ll Love This Homemade Lemon Ice Cream<\/strong><\/h2>\n
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![\"lemon](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-6.jpg\")
<\/figure>\nLemon Ice Cream Ingredients<\/strong><\/h2>\n
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The Secret to the Best Lemon Ice Cream<\/strong><\/h2>\n
![\"lemon](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-3.jpg\")
<\/figure>\nLemon Ice Cream Variations<\/strong><\/h2>\n
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Lemon Ice Cream Recipe<\/strong><\/h2>\n
![\"preparing](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-Collage-1.jpg\")
<\/figure>\n![\"scooping](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-Collage-2.jpg\")
<\/figure>\nStorage Tips<\/strong><\/h2>\n
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Why Add Lemon Juice Just Before Churning?<\/strong><\/h2>\n
How Much Lemon Juice Do You Need for Lemon Ice Cream?<\/strong><\/h2>\n
How Much Lemon Zest Should You Use?<\/strong><\/h2>\n
![\"lemon](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-7.jpg\")
<\/figure>\nWhat to Serve With Lemon Ice Cream<\/strong><\/h2>\n
![\"peach](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2020\/09\/Peach-Crisp-4-FINAL.jpg\")
<\/figure>\nFor more homemade ice cream recipes try my:<\/strong><\/h3>\n
![\"lemon](\"https:\/\/www.daringgourmet.com\/wp-content\/uploads\/2026\/08\/Lemon-Ice-Cream-Recipe-4-300x300.jpg\")
<\/div>\n<\/div>\nLemon Ice Cream<\/h2>\n