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+ servings

Quick and Easy Lemon Ice Cream

A show stopper dessert - homemade ice cream!
Course Dessert
Cuisine Universal
Prep Time 15 minutes
Cook Time 4 hours
Freezer 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 476kcal
Author Alexandra


  • 2 tsp grated lemon zest * very fine
  • 1/4 cup freshly squeezed lemon juice strained
  • 1 cup caster sugar or superfine
  • 600 ml whipping cream
  • 3 drops yellow food colouring * optional


  • Add the lemon zest, juice and caster/superfine sugar to a food processor and whiz them together.
  • With the motor running, gradually add, through the feed tube, the cream and the food colouring if using.
  • Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into an airtight freezer container or spoon into a decorative mould and cover with two layers of cling wrap.
  • Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
  • If you have used a decorative mould, carefully dip the mould into a bowl of hot water for a few seconds. Dry the mould with a tea towel, place a serving plate on top and carefully upturn the mould.
  • Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.


I needed 2 lemons to get the required amount of zest. The natural oils in the zest impart more flavour than the juice. Just remove the thin, coloured skin; do not use any of the white pith as it has a bitter flavour. I find a very fine microplane is best.
I added 3 drops of yellow food colouring; the hint of colour visually enhances the ice cream and emphasises that it has a lemon flavour. It is, of course, not essential.


Calories: 476kcal | Carbohydrates: 36g | Protein: 2g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 137mg | Sodium: 38mg | Potassium: 85mg | Sugar: 33g | Vitamin A: 1470IU | Vitamin C: 5.4mg | Calcium: 65mg