Lemon Ice Cream (Easy Blender Recipe)
Lemon ice cream is so refreshing, and this recipe is so incredibly easy to make! It’s not real gelato, by the actual definition, but an Italian recipe, so give it a try! You don’t even need an ice cream maker.
If you have lemons, cream, milk and sugar, you can be eating this lemon ice cream tonight!
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Yes, it’s so simple because there’s no cooking involved as well as no need for an ice cream maker. What you will need is a blender, and a freezer, of course! It’s so creamy and smooth and not too sweet. Everyone will love it!
Why is this not True Lemon Gelato?
Gelato is the word used to translate ice cream from English to Italian, however, the two are quite different. They are made using a different process and gelato usually has less calories, is served at a warmer temperature than ice cream, and is quite difficult to make at home.
Are you a lemon lover? Many of us, are! Check out this great collection of lemon desserts I curated!
Oh my goodness, this recipe is too easy, I’ve also added blender peach ice cream!
Don’t worry about the specifics, though, just try this recipe and I bet you will be making it all summer long!
EDITED August 2020 – here’s the orange version!
For another ice cream recipe, check out my chocolate custard ice cream recipe, but be forewarned, it is not nearly as easy as this lemon ice cream recipe and requires an ice cream maker. However, it is well worth the effort for the end result!
Let’s make ice cream in the easiest way possible!
Lemon Ice Cream (Lemon Gelato)
slightly adapted from Spadellandia.it serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- heavy whipping cream (UK: double cream)
- milk
- sugar
- freshly squeezed lemon juice
- grated lemon zest (organic)
Special equipment: metal pan, I used one like this
Directions for Blender Lemon Ice Cream
Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
Blend for about 20 seconds then add the grated lemon zest.
Pulse for a few seconds, making sure not to overdo it or you’ll end up with sweet lemon butter! Pour into a metal pan and place in the freezer for about an hour.
Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.)
You will see the mixture begin to take on the texture of ice cream. When it’s ready, scoop into bowls, cups, or cones to serve.
You can use a frozen lemon skin as a serving bowl, too. I demonstrated how to make them in my lemon granita post recently.
Or even serve it with another dessert, like my peach cobbler.
However you choose to serve it, enjoy! Here’s the printable recipe. Please leave a star rating/review (just above the print button) if you make this lemon ice cream, thank you!
Lemon Ice Cream (Lemon Gelato)
A super easy, Italian lemon ice cream recipe.
Ingredients
- 1 1/2 cups (400 ml) heavy whipping cream (UK: double cream)
- 1/2 cup + 1 Tbsp (150 ml) whole milk
- 2/3 cup (160g) sugar
- a little less than 1 cup (225 ml) lemon juice
- 4 Tbsp grated lemon zest (organic)
Instructions
Special equipment: metal pan, I used one like this
- Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
- Blend for about 20 to 30 seconds then add the grated lemon zest.
- Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
- Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 20gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 36mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 1g
All nutrition information is only an estimate.
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I just made this Lemon Gelato today and it was delicious. I used the juice from one orange and two lemons, and it is addictively delicious. Going to keep making this all summer long in my ice cream maker.
That’s awesome, Patricia! I just made an orange version, and yes, it’s delicious! So glad you found out how great it is!
Patricia, You mentioned an ice cream maker….as I read Christina’s recipe I was wondering about making this in my ice cream maker. I have made other frozen ice cream type of desserts with this pan method, and they come out very well. This recipe’s basic items and quantities seem similar to others I make in my ice cream maker. I assume by your comment it work out well. Sounds delicious! Thank you Christina for this very refreshing sounding recipe…love lemon – can’t wait to try it ; )
This flavor is divine! I can’t wait for it to be ready in a couple of hours. Planning to serve with a blueberry & ginger crumble tomorrow!
That sounds absolutely perfect, Jacque! And thank you for spelling DIVINE correctly! I keep seeing it spelled with an E! haha!
I love how easy this is. And it sounds heavenly! I’m getting hungry just reading the recipe…
I think this works so well based on the same principles (I actually don’t know the science) of lemon posset. The citrus juice and zest curdle the cream – actually thicken it. I can see this as the perfect summer recipe. When I next shop, I will get the ingredients – I can’t wait, Christina, and will report back
Anyone tried it with coconut milk if you have someone that is dairy free? Also can you use a food processor if you don’t have a blender? I also have a KitchenAid Mixer.
I’m almost positive the food processor would work, but don’t know about the coconut milk. Just googled and it appears that using full fat canned coconut milk works. Good luck!
Would this recipe work using Lemoncello.. I brought a bottle back from Italy and still haven’t opened it.
So funny that you ask that, Judy! I literally had someone tell me that her favorite ice cream is limoncello flavor and I immediately wanted to try it. So I can answer once I make it! Fingers crossed!
I will definitely give this a try. Was so happy that I found a recipe that didn’t include condensed milk.
Oh this is so simple, you’ll love it!