Lemon Ice Cream

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The creamiest Lemon Ice Cream you ever did taste … lemon curd turns into a creamy lemon custard, then frozen until it’s perfectly ice-cream-scoop-able.  A summer MUST try.  

Did you know that July is National Ice Cream Month??  National Ice Cream Day always falls on the 3rd Sunday in July.  So, just this past Sunday.  Did you celebrate?  We DID!!


What better way to celebrate National Ice Cream Day than with Homemade Lemon Ice Cream?!  This lemon ice cream recipe came from one of my favorite foodie friends, Debi, at Life Currents.

This past month a joined a little group called Fantastical Food Fight.  Each month a group of bloggers get together and all make a recipe based on a certain ingredient or topic.  This month, it was ice cream! (I know when to join the party, don’t I?)


I could either develop my own ice cream recipe or make one from another blogger, or cookbook or whatever I chose.  I knew right away which one I wanted to make.  I have been drooling over this recipe ever since Debi posted it back in May of 2016.


It starts with some very simple ingredients, lemons, (of course!) sugar, eggs, butter and cream.


In a metal bowl, or the top of your double boiler, whisk your eggs and fresh lemon juice together, add in sugar and butter and place on the stove.  This mixture will thicken and become your lemon curd.


Cool slightly and whisk in cream, a pinch of salt and a little lemon extract to brighten up the lemon flavor.    Chill in the fridge for several hours or overnight.  Then transfer to your ice cream freezer and churn until it’s thick.  I froze mine again over night before serving.  (trust me, it’s worth the wait!)


Scoop into a bowl and enjoy!!


Lemon recipes always seem to be a favorite among my readers and my family.  If you are a fan of lemon the way that we are, you simply must try this recipe!  It’s so rich and creamy, it’s sure to be an instant favorite.

Before we get to the recipe, I thought you might like to see some of my other favorite ice cream recipes?


Vanilla Caramel Swirl Ice Cream – Creamy, no-churn, homemade ice cream that’s only 4 ingredients.


4 Ingredient Peanut Butter and Banana Ice Cream – The creaminess of ice cream, without the sugars or the guilt – make this Peanut Butter & Banana “Ice Cream” today – no ice cream maker needed.
{copy cat} Baskin Robbins Daiquiri Ice – if you’re like me and can’t get Baskin Robbin’s Daiquiri Ice in your town anymore, make it at home! This copy cat recipe tastes JUST like the real thing!


Pineapple Dole Whip
Pineapple Dole Whip – Ever had a Pineapple Dole Whip at Disney? Guess what you can make them at home!


Ready??  Let’s get to it!


Overhead of Lemon Ice cream in a blue bowl
4.48 from 19 votes
Print Recipe

Lemon Ice Cream

The creamiest Lemon Ice Cream you ever did taste ... lemon curd turns into a creamy lemon custard, then frozen until it's perfectly ice-cream-scoop-able.  A summer MUST try.
Prep Time10 minutes
Cook Time15 minutes
Additional Time4 hours
Total Time4 hours 25 minutes
Cuisine: American
Keyword: Lemon Ice Cream
Servings: 6 -8
Calories: 465kcal
Author: Michaela Kenkel


  • ½ cup fresh lemon juice - I used Meyer Lemons
  • 2 Tablespoons unsalted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • 2 cups heavy whipping cream
  • pinch salt


  • In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar.
  • Set the bowl over a saucepan of simmering water on the stove, Whisk until sugar dissolves and butter melts. The mixture will begin to thicken. This will take about 15 minutes.
  • Remove the lemon curd from the heat and allow to slightly cool.
  • Whisk in the lemon extract, cream, and salt. Cover and refrigerate until cold. (several hours or overnight.)
  • Remove from the fridge, stir well, and pour into your ice cream freezer.Freeze according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, place in the freezer for a few hours.


Recipe from Life Currents


Serving: 1g | Calories: 465kcal | Carbohydrates: 38g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 68mg | Sugar: 37g

Be sure to check out the other ice cream recipes from our group!

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  1. This Lemon Ice Cream is one of my favorites! And I love lemon! I’m happy you decided to give this one a try. Your ice cream party sounds like fun. I must eat, er I mean, look at all the recipes.

    1. Debi– thank YOU for the fantastic recipe! I’ve wanted to make it for so long, we LOVED it!!

  2. Michaela, this is an amazing recipe! I love lemon flavoured desserts and this one seems to be the most interesting ice cream recipe that is so simple yet flavourful. I am going to give this a try in a no-churn way – as I don’t have an ice cream maker..LEMON FAN HERE. 🙂

    1. I would love to hear how that turns out!! I hope you come back and share it with me? Thank you for the kind words!

  3. Michaela, I was drooling as I read the recipe as I love the lemons here in Montreal. We don’t get lemons like these in Mombasa. I’m tempted to try this ice cream before I leave Montreal.

  4. I made this. It is the creamiest. I added a bit of lemon zest and when I cooked the curd I used a glass pyrex bowl and wooden spoon so I would not get any metal after taste. I churned it in my cuisinart ice cream maker. One thing, next time I am making a double batch and wonder if you added blueberry cooked down after it churned, I think that would be really good as well. I would rate this recipe 5. Everyone loved it and commented how creamy this was, even my twin grandbabies would swirl it in their mouth because it was so creamy.

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