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Close up of healthy Lemon Ice Cream recipe.
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Homemade Lemon Ice Cream Recipe

This Lemon Ice Cream Recipe is one of my favorite healthy frozen treats for summer! With 12g of protein per serving, it's incredibly easy to make and you only need a blender to get started. Whip it up in a few minutes, freeze it, and serve - that's it!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Freezing Time 8 hours
Total Time 8 hours 5 minutes
Servings 4 Servings
Calories 258kcal
Author Christine McMichael

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

TIPS:
  • 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.

Nutrition

Serving: 1cup | Calories: 258kcal | Carbohydrates: 48g | Protein: 12g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 47mg | Potassium: 413mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 1mg