Lemon Squeezy Ice Cream




Introduction: Lemon Squeezy Ice Cream

My mum loves anything lemon flavoured, so for her birthday I made an all out lemon fest. She had; lemon meringue pie, lemon biscuits, lemon mousse and this lemon ice cream. Most of the lemon ice cream recipes I found involved either really labour intensive mixtures which involved cooking a custard mix or they contained lots of unnecessary ingredients, which is why I came up with this. It only has 3 ingredients, takes all of 10 minutes to make and is tasty as bits. You don't even need a fancy ice cream maker. Very refreshing in the summer too.

Step 1: Ingredients

To make this ice cream you need:

- 450ml Double cream
- 175g Icing sugar
- 3/4 Lemons


- A whisk of any sort, but electric is easiest :)
- Sieve
- Freezer proof box or bowl
- Zester (optional)
- A knife that will cut lemons

Step 2: Getting the Most Out or Your Lemons

If you don't like bits in your ice cream, or don't have time, you can leave the zesting part out.

Zest the lemons using a zester. Make sure you wash the lemons first as they are often coated in wax and wax is not a tasty ingredient in ice cream.

Put the zest to one side.

To get all the juicy goodness out of your lemons, squash them with the ball of your hand first, as shown in the picture.

Halve all the lemons and limber up, ready for the squeezing bit.

Step 3: Mixing It Up

Place the sieve over the bowl containing the 175g of icing sugar and squeeze all the lemons into it. The sieve will stop any pips going into the mixture. If you don't have a sieve, you can strain the juice through your (clean) fingers.

Add the zest to the icing sugar and lemon juice mixture. Mix well. Don't worry if there are a few lumps, this won't matter.

Step 4: Whipping It Up

Whip the cream until it is light and fluffy.

Gradually add the lemon and icing sugar mixture to it, ensuring it has been completely mixed in before adding more each time.

Your mixture is now ready for freezing. It is also pretty tasty at this point and I find it hard not to have at least a spoonful. Just to make sure it's ok obviously...

Step 5: Freeze!

Pour the tasty lemony mix into a freezer proof tub and cover it before putting it in the freezer for around 8 hours before eating. Freezing time may vary depending on the settings of your freezer or how impatient you get.

Step 6: Eat!

Serve yourself some scoops of the lemony goodness and appreciate the hard work you put in to making something that tastes so yummy.



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    47 Discussions

    I just made some and it is great! Thank you for sharing this ingenious recipe!


    Awesome recipe!
    I have a little problem. I just made this, but when I added the lemon and icing sugar mixture to the cream, it was transformed into large pieces !(stood together, became pustular).
    What was I doing wrong ?

    Sorry for my English!
    Thanks for the answer in advance!

    4 replies

    Hi...maybe you added it too quickly? Or your cream was over whipped? Have another go and just add the lemon mix REALLY slowly? Good luck! I'm hopoing to try this soon.


    Thanks for your answer! That could be the problem but we really cared for the speed at which we mixed the two things together. Is it possible that the cream we were using was too "thick"? I mean it contained too much fat. It was really dense.

    Sorry for my English BTW and thanks for your answer in advance again!

    Your Englis is fine! Doing well :o)
    Maybe you whipped your cream for too long? Not sure. I won't have time to make this soon. Good luck :o)

    Thanks. :)

    I will try this again soon, maybe the next weekend when I have both the time and the materials. Anyway, thanks again!

    It's me yet again. [: I've decided to give another wack at this recipe, except I'll try it with some watermelon. I'll let you guys know how it turns out!

    Hey, does anyone know the effect of reducing the sugar/using a sugar substitute such as Splenda?

    Do you guys think that perhaps I could use milk and no cream? And then add butter to try and make it... Creamier? Lol, I dunno if that's a word but ah well.... Please answer soon? :)

    1 reply

    Looks good! I'd choose using a gelato recipe instead of ice cream. Maybe a little bit of lime?

     I did something similar because i thought i was being smart.
    Don't use maple syrup.. it doesnt make good ice cream..

    on another note, is double cream the same as heavy whipping cream?

    Use your imaginations too people!
    what other citruses can be used to make excellent icecream flavors?!?
    Or anything else tasty and acidic!!!!!
    my favorite of these is orange icecream...god that stuff is good...

    agh i am so stupid. Well i was mixing it up but it wasn't forming peaks so i kept on mixing, kept on mixing, kept on mixing until.... yes. it turned in2 butter. now i have no idea wat i'm going 2 do because I honestly doubt that you can de-butter butter. :) but anyways I am freezing it and lets just hope for the best. :L otherwise, I'm sure it would've turned out great

    If you were to leave this unfrozen, it's what's called a Lemon Syllabub. Lemon Syllabub is a classic British dessert that typically also contains a bit of wine. Other than that, it's the same.

    You MIGHT want to use a PLASTIC scoop instead of a METAL one when making any ice cream containing a CITRUS ingredient. You may wind up with a "metallic" aftertaste due to the acidic composition in the LEMON juice.(Remember the instructions on KOOL-AID packages) Otherwise, your recipe is Great!

    I substituted cream for the most similar item available to me-homemade yogurt.I really wonder what it will be,I'll see it tomorrow!

    Better still, use ORGANIC lemons! then you dont need to worry about the gunk they spray on the skin....

    so... theoretically you could do this with any citrus fruit yes?