Homemade Creamy Lemon Ice Cream – Summer in a Scoop!

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Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together the sugar, lemon zest, and lemon juice until the sugar dissolves.
  2. Stir in the heavy cream, whole milk, vanilla extract, and a pinch of salt. Mix well.
  3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
  4. Once the ice cream is thickened, transfer it to a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
  5. Scoop, serve, and enjoy your refreshing, tangy, creamy lemon ice cream!

Would you like a no-churn version too? 🍋✨

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