Homemade Lemon Ice Cream
Homemade Lemon Ice Cream
Ingredients
For the Lemon Ice Cream Base
- 3 lemons, zested and juiced
- 1 cup lemon curd, plus more for layering
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
For the Graham Cracker Crunch
- 1 cup crushed graham crackers
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Instructions
- 1
Zest and juice the 3 lemons. In a medium bowl, combine the lemon zest, lemon juice, 1 cup of lemon curd, and the 14 ounces of sweetened condensed milk. Whisk these ingredients together until the mixture is smooth and well combined.
⏱️ 5 min
- 2
In a separate, large, clean bowl, whip the 2 cups of heavy cream along with 1 teaspoon of vanilla extract until soft peaks begin to form. Be careful not to over-whip.
⏱️ 5 min
- 3
Gently fold the prepared lemon mixture into the whipped cream. Mix until just combined, being careful not to deflate the whipped cream. The goal is a light and airy mixture.
⏱️ 3 min
- 4
Pour approximately half of the combined ice cream mixture into a freezer-safe container (such as a loaf pan or an airtight container). Drizzle this layer with additional lemon curd, as desired.
⏱️ 2 min
- 5
In a small bowl, combine the 1 cup of crushed graham crackers, 2 tablespoons of melted butter, and 1/4 teaspoon of salt. Mix these ingredients thoroughly until well combined and the graham cracker crumbs are evenly coated.
⏱️ 3 min
- 6
Sprinkle half of the prepared graham cracker crunch evenly over the ice cream mixture in the container.
⏱️ 1 min
- 7
Add the remaining ice cream mixture to the container. Drizzle with more lemon curd and sprinkle the rest of the graham cracker crunch on top.
⏱️ 1 min
- 8
Place the container in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm and scoopable. Ensure it is covered to prevent freezer burn.
⏱️ 360 min
- 9
Once firm, scoop and serve the homemade lemon ice cream. Enjoy this bright and creamy dessert!
Kitchen Tools
Nutrition Facts (per serving)
Homemade Lemon Ice Cream
For the Lemon Ice Cream Base
- 3 lemons, zested and juiced
- 1 cup lemon curd, plus more for layering
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
For the Graham Cracker Crunch
- 1 cup crushed graham crackers
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Instructions
- 1
Zest and juice the 3 lemons. In a medium bowl, combine the lemon zest, lemon juice, 1 cup of lemon curd, and the 14 ounces of sweetened condensed milk. Whisk these ingredients together until the mixture is smooth and well combined.
⏱️ 5 min - 2
In a separate, large, clean bowl, whip the 2 cups of heavy cream along with 1 teaspoon of vanilla extract until soft peaks begin to form. Be careful not to over-whip.
⏱️ 5 min - 3
Gently fold the prepared lemon mixture into the whipped cream. Mix until just combined, being careful not to deflate the whipped cream. The goal is a light and airy mixture.
⏱️ 3 min - 4
Pour approximately half of the combined ice cream mixture into a freezer-safe container (such as a loaf pan or an airtight container). Drizzle this layer with additional lemon curd, as desired.
⏱️ 2 min - 5
In a small bowl, combine the 1 cup of crushed graham crackers, 2 tablespoons of melted butter, and 1/4 teaspoon of salt. Mix these ingredients thoroughly until well combined and the graham cracker crumbs are evenly coated.
⏱️ 3 min - 6
Sprinkle half of the prepared graham cracker crunch evenly over the ice cream mixture in the container.
⏱️ 1 min - 7
Add the remaining ice cream mixture to the container. Drizzle with more lemon curd and sprinkle the rest of the graham cracker crunch on top.
⏱️ 1 min - 8
Place the container in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm and scoopable. Ensure it is covered to prevent freezer burn.
⏱️ 360 min - 9
Once firm, scoop and serve the homemade lemon ice cream. Enjoy this bright and creamy dessert!