Lemon ice cream is that summer classic that never gets old. Just the right tartness, refreshing like a morning breeze by the sea, and creamy enough to convince even the most die-hard chocoholic to switch to the “citrus side” for a moment. While chocolate and vanilla often compete for the throne in the freezer, lemon rules the summer – quietly, elegantly, and with a touch of Mediterranean charm.
And what about lemon ice cream most charming? Its simplicity. No unnecessary kitsch, no heavy flavors – just pure, sunny freshness. Whether served as a light lunch ending or the star of a garden party, lemon ice cream always works. And it’s Instagrammable, which these days – let’s be honest – counts almost as much as taste.
Lemon ice cream
Ingredients
- 2 cups heavy cream (or coconut cream for a vegan version)
- 1 cup milk of your choice (cow's, oat, almond...)
- ¾ cup sweetener (honey, maple syrup, or sugar)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon of vanilla extract
- 1 teaspoon of grated lemon peel
Directions
- Whip the cream until stiff peaks form. Use a chilled bowl and a mixer (or your muscles, if you're old-school). Then gently fold in the milk, lemon juice, lemon zest, and sweetener of choice. Mix with feeling, not aggression—this is dessert, not wrestling.
- Freeze: Pour the mixture into a loaf pan or a cute mold of your choice. Cover with foil and place in the freezer for at least 6 hours. The longer you go without scooping, the creamier the result will be. Which is almost a philosophy of life.
- Serve as if you were hosting a fancy gourmet party. Let the ice cream sit at room temperature for 10 minutes to soften slightly. Then scoop, decorate, take pictures, share, and—most importantly—enjoy. Because you deserve it.
When you want more than a classic
Although the original version is almost a work of art, your ice cream deserves experimentation. Add a touch of mint freshness and suddenly you have an herbal summer masterpiece. Wrap a spoonful of cheesecake filling inside and you have the dessert of the year combination. You can also go more “fit” – replace the cream with Greek yogurt, use skim milk and console yourself that it is now a “healthy meal.” And hey – vegan version with coconut cream and maple syrup, it's so good that even lactose itself is afraid of it.
Regardless of the variation, the basis remains the same: easy to prepare, delicious without compromise.
Smart storage
If you miraculously have any leftovers, store the ice cream in a tightly sealed container. It will keep for two days in the fridge and will have the texture of soft ice cream – ideal for those who don’t like the ice breaking off a spoon. It will last up to three months in the freezer, just add a splash of milk or coconut water if it gets too hard. And if you have visitors? Surprise them by serving it in hollowed-out lemons. Summer elegance point: achieved.
Frequently Asked Questions (and Answers That Save the Day)
Can I use fresh lemons?
Sure. Actually – please. Freshly squeezed juice and grated zest make the difference between “ok, cool” and “WOW, you really made that yourself?!”
What if I don't want sugar?
Use a ripe banana or two dates. Completely natural, completely sweet and without a drop of bad conscience.
I don't have a whisk. Can I still try?
Yes! With a whisk, some willpower and a biceps break. The texture may be slightly different, but the taste remains royal.
