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Homemade Lemon Ice Cream Recipe
It has been SO hot here lately, so this Lemon Ice Cream recipe has been on repeat in our home, and let me just tell you – it’s the BEST refreshing treat! My kids love it, we love it, and it truly hits the spot after a day outside.
The tangy and refreshing bright taste of this Lemon Ice Cream is SO GOOD! The sweetness is balanced perfectly with the tartness, and the creamy texture isn’t too dense or heavy. All of the ingredients get blended in just a few minutes and then the ice cream gets frozen. It couldn’t be easier. You’re going to want to make this on repeat!
Lemon desserts are some of my favorite things to have in the spring and summer. Vegan Lemon Blueberry Cake and Gluten-Free Lemon Bars are always a hit when I make them, but I wanted to make a recipe for a frozen lemon dessert using fresh lemon juice that was healthy, quick, and that even my toddler would like. This recipe is truly the best!
Why You’ll Love This Lemon Ice Cream
- Simple and Easy – The ingredients go in a blender together, are poured into a tin or airtight container, and frozen. This is truly the easiest way to make homemade ice cream!
- Few Ingredients – 6 simple, easy-to-find ingredients are all you’ll need.
- Healthy and High in Protein – Creamy, delicious ice cream without the heavy and rich typical ingredients, including one protein-packed surprise ingredient!
Love lemon recipes? Try these Lemon Sweet Tea Popsicles or Gluten-Free Lemon Raspberry Muffins
Lemon Ice Cream Recipe Ingredients
- Greek Yogurt – Is it technically frozen yogurt if it’s in the recipe? The Greek yogurt in this recipe compliments the tanginess of the lemon and creates a healthy protein base. Use plant-based Greek yogurt to make the recipe vegan!
- Milk – Any milk will do, but the higher the fat content, the creamier your ice cream will be. You can also use plant-based milk like oat milk, soy milk, or cashew milk.
- Silken Tofu – SUPRISE! This out-of-the-box ingredient not only adds healthy, low-calorie protein to this lemon ice cream, but it also gives it a silky creamy texture without eggs or heavy cream.
- Maple Syrup – I love using liquid sweeteners in ice cream recipes because there’s no worry that the sugar granules won’t dissolve before freezing. Substitute with agave syrup or honey for different flavors.
- Lemon Zest & Juice – The source of our lemon flavor is the combination of the zest and juice from fresh lemons. You could easily make this recipe with other citrus fruits like oranges, grapefruits, or limes!
How to Make Lemon Ice Cream
The steps to make this fresh lemon ice cream couldn’t be easier. Here’s how to whip it together in just a few minutes!
- Add all the ingredients into the high-speed blender and blend until it’s silky smooth.
- Pour the ice cream base mixture into an ice cream tin with an airtight lid or an airtight container, then freeze for 6-8 hours.
- Remove the ice cream from the freezer, scoop, and serve!
You’ll Also Love: Ninja Creami Protein Milkshake
Make it Lemon Soft Serve Ice Cream
This homemade ice cream recipe is frozen in a container and scooped with an ice cream scoop. If you prefer a softer consistency follow these steps:
- Spoon the frozen ice cream into a blender.
- Blend on low, using the plunger to move it around as it blends.
- If you want to, add a splash of milk to make it even softer.
- Serve when you’ve reached the consistency you want!
Tips for Homemade Lemon Ice Cream
- Freeze the ice cream for 6-8 hours before serving.
- Because of the higher water content in this recipe, it will freeze pretty hard. Leave it on the counter for 10-15 minutes before scooping if it has been in the freezer for more than 8 hours.
- Store the ice cream on a flat surface in the freezer so it freezes evenly across the top.
- For an even creamier texture, use a Ninja Creami after freezing it!
- Keep the ice cream in an airtight container with a good airtight lid to prevent an icy texture.
Storing Lemon Ice Cream
Store in an airtight container in the freezer for up to 2 weeks. Allow it to sit at room temperature for 10-15 minutes before serving, then break it up a bit with a spoon and scoop!
More Healthy Ice Cream Recipes to Try
- Brownie Batter Ice Cream
- Healthy Mint Chocolate Chip Ice Cream
- Cottage Cheese Ice Cream
- Ninja Creami Snickers Protein Ice Cream
- Vegan Salted Caramel & Chamomile Ice Cream
- Ninja Creami Dole Whip
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Homemade Lemon Ice Cream Recipe
Equipment
Ingredients
- 1 1/2 cups plain Greek yogurt
- 1/2 cup milk
- 1 cup silken tofu
- 3/4 cup maple syrup
- 1-2 Tablespoons lemon zest
- 1/4 cup lemon juice
Instructions
- Add all of the ingredients to a blender and blend until smooth.
- Pour the ice cream base into an ice cream tin, a large glass bowl, or a container and freeze for 6-8 hours.
- Scoop and serve.
- For a soft-serve texture, scoop the frozen ice cream into the blender, and blend, using the plunger to achieve the texture you want.
Video
Notes
- Because of the higher water content in this recipe, it will freeze pretty hard. Leave it on the counter for 10-15 minutes before scooping if it has been in the freezer for more than 8 hours.
- Store the ice cream on a flat surface in the freezer so it freezes evenly across the top.
- For an even creamier texture, use a Ninja Creami after freezing it!
- Keep the ice cream in an airtight container with a good airtight lid to prevent an icy texture.
- Store leftovers in the freezer for up to 2 weeks.
Arthur says:
Yummy!!! And the right flavors…
Alex says:
This looks and sounds amazing! I’d love to give this a go, but I don’t have silken tofu. Could this ice cream be made without this one ingredient please?
Many thanks,
Alex
Christine McMichael replied:
I would replace it with more yogurt, cream cheese, or whole milk cottage cheese. Enjoy!