Lemon Ice
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Refreshingly tart and sweet, lemon ice delivers a spoonful of summer in every bite.
I first tried this refreshingly-delicious summer dessert at my friend Joanne’s house (yes, the same Joanne known for her incredible homemade pickles). But the recipe originally came from our mutual friend, Terri Kasimov, and was inspired by a genius recipe by cookbook author Dori Sanders on Food52. It’s the perfect balance of tart and sweet, with every spoonful tasting like pure summer sunshine. The texture bears resemblance to store-bought lemon ice, but it’s a tad creamier and richer thanks to the inclusion of half & half.
The best part is it’s a cinch to make — no ice cream machine required. Just zest and juice some lemons, mix with sugar and half & half, and pop it in the freezer, stirring once when it’s semi-frozen. Whether you’re having a get-together in your backyard or just yearning for a sweet treat, this lemon ice is must-have addition to your summer recipe rotation!
Table of Contents
“This is fantastic! Everyone said ‘wow!’ after the first bite. I’ll be making this a lot!”
What You’ll Need To Make Lemon Ice
Step-by-Step Instructions
In a large bowl, add the lemon zest, lemon juice, sugar, and salt.
Whisk to combine. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
Pour the mixture into a shallow container, such as an 8-inch cake pan.
Cover with plastic wrap.
Freeze until the mixture is solid around the edges and mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more.
Once firm, scoop into chilled bowls to serve.
The lemon ice will keep for about 1 week in the freezer.
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Lemon Ice
Refreshingly tart and sweet, lemon ice delivers a spoonful of summer in every bite.
Ingredients
- 1 teaspoon lemon zest, from 1 lemon
- ¼ cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons)
- 1 cup sugar
- ⅛ teaspoon salt
- 2 cups half & half
Instructions
- In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
- Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. Freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. Once firm, scoop into chilled bowls to serve.
- Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer.
Nutrition Information
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- Per serving (4 servings)
- Calories: 356
- Fat: 14 g
- Saturated fat: 9 g
- Carbohydrates: 57 g
- Sugar: 56 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 123 mg
- Cholesterol: 45 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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To adapt this for the millions with diabetes:
-double the lemon zest and juice. I also use the pulp.
-1 1/2 cups of your artificial sweetener of choice
-1/4 teaspoon salt
-2 cups half and half
-1 can light coconut milk; size varies by brand but about 14 oz.
Follow Jenn’s directions from above.
This recipe is a wow! So simple and easy. Will be making this again for a family get-together next week. Love that it can be made ahead.
Very refreshing and flavorful. The only problem I had was that it is not scoopable. It is just a frozen slab that had to be eatn like a popsicle. I froze it for 2 hours and when I went to mix it after the two hours, it was a solid block. I don’t know what I did wrong. It was still yummy but not what I expected.
Glad you liked it! I’m surprised it was so hard after 2 hours! Is your freezer set at a very low temperature?
I make ice cream in all different flavours but this is my new favourite! Perfect for hot humid summer days! I served it to guests last weekend and everyone loved it!!! I made it in my Cuisinart ice cream maker and the texture was creamy but not too rich. A winner!
Simple and delicious – great with macerated strawberries
My dear friend is having major oral surgery in the beginning of August. I wanted to prepare a treat for her so I made a half batch of the lemon ice. Absolutely amazing. So simple yet delicious. Being a lemon lover, I added an extra tablespoon of lemon juice. Another Chef Jenn winner. If you haven’t made this yet, do yourself a favor.
One of my favorites! Jenn, I have been a fan for years. I pre-ordered your first cookbook and read it cover to cover in one night. I have made many of your recipes for friends, adding to your fan club along the way. I made this dessert a few times last summer, always on the search for something that is light and tasty, can be made ahead, and makes a good presentation. This checks all the boxes. Though the temperature is 50 degrees today, I will be serving this for dessert after your Marry Me Chicken.
We LOVE, LOVE, LOVE this recipe! It’s so easy – love that it only has 5 ingredients. It was a huge hit with my visiting family, and now I keep it in the freezer just for the hubs and I. It’s a perfect light summer dessert. Thank you!
As usual Jenn, incredible. I brought it a July 4th get together, and everyone loved it. They asked me to make it again just a few days later. I have some mango that needs some love, and I’m going to try and use it for this recipe instead of lemon. 🙂
Absolutely delicious. My son said it was better than Häagen-Dazs (which I introduced to him recently). Another winner from your many stellar recipes!
Perfect balance of sweet, creamy, and fresh lemon. Recipe worked as written. This is a keeper and I can’t wait to make it again to share with guests!
The best and most refreshing summer dessert! Everyone who has tasted has asked for the recipe. And, so easy to make
Tried this last weekend. Super easy and delicious
Can I make this in an ice cream maker?
Hi Alex, I haven’t tried this in an ice cream maker, but think it would work. Please LMK how it comes out if you try it!
This recipe works great in my Cuisinart Ice Cream Maker.
I made this for our 4th of July dinner. It was very refreshing, sweet & tart, just hit the spot. I will make it again. I followed the recipe exactly. Mine seemed to take a bit longer to harden, but it did eventually. Thanks for the recipe! Next up: No Churn Key Lime Pie Ice Cream!
OMG, where has this been all my life?! I was honestly bowled over by this dessert. I chose to make it to bring to a July 4th gathering. I had opted for it because it looked easy and quick and I had everything I needed t make it. Who knew that something so simple could taste so amazingly good? It was refreshing for a summer night and just the right balance of sweet and tart. BTW, practically everyone that ate it asked me for the recipe. Thanks Jenn!!
Fabulous recipe. Out West, we’ve had a run on 1/2 and 1/2, so I used Fat Free and it was
fantastic. Even my son-in-law liked it and he doesn’t like “lemon”. It is my Summer 2023 go-to-bring-and-share recipe. A huge hit. I have a back up of printed recipes because everyone who tries it wants the recipe!!!!
I made this yesterday for 4th of July celebration. It looked good after the whole freezing process, however, after the first initial spoonfuls, both husband and I agreed that it was a definite sour/ sweet confection with no flavor other than a milky aftertaste!! I put in more of the lemon peel than the recipe called for for extra oomph, but it did not help. This needed some pure lemon oil and maybe a tinge of vanilla. I recommend adding extra flavoring and a less dense milk product such as a 2% milk. As it stands, we did not care for this recipe. May I add that I have printed so many of your appealing recipes which I have tried, that I have them categorized and put in folders!!! You are a keeper!!!
Perfect summer treat🍋this is so delicious! My family loves lemon so I used 3/4 cup of sugar and extra zest.
Thanks Jenn
Insanely good. That all that needs to be said about this recipe!!!
Perfect summer treat! We made it last night and it was a hit!
Hey Jenn,
I just made this recipe today and it is outstanding!! I made mine in the ice cream maker and it turned out great. Thanks for all the great recipes. I enjoy your website and have 2 of your cookbooks😊
I luv your recipes Jenn & have made several. I have diabetes so I substituted packets of Truvia instead of sugar. It was delicious & very low in calories. I wonder if I can also make it with oranges. Watcha think?
Glad you enjoyed it and good to know it worked with Truvia. It won’t have the same zing that lemon provides, but oranges will also work. 🙂
This makes fabulous homemade popsicle’s! Sooooo very good!! Personally I add more lemon and only 2/3 cup of sugar with mine, I love tangy lemon.😁
I made this for some friends and it was a big hit!! We couldn’t figure out the texture at first because it wasn’t a true ice, or cream ice. And then it hit me – SORBET!! No matter what it is called, it was delicious!!!! Thanks again Jenn. All your recipes are always spot on.
I’m wondering if you or anyone else has tried this with limes.
Like others who commented, I too reduced the sugar to 3/4 cup the second time around and it was much better if that is possible!
This was a huge success with everyone. This will be my go to desert and it is sooo easy.
I made this recipe and I was very pleased with the result!
My 3 grandchildren absolutely loved it!
This recipe sounds refreshing and delicious. However, I’m trying to cut back on sugar. Can I use half white sugar and half Monk Fruit/erythritol?
Hi Paula, I wouldn’t recommend it here — sorry!
This is fantastic! Everyone said “wow!” after the first bite. I’ll be making this a lot! I used 3/4 C sugar and it was just right for my family’s preferences. Thanks Jenn!!
How would replacing the sugar with honey potentially impact the binding or liquid ratio?
Hi Rhonda, I wouldn’t recommend it. I think it would be OK from a binding/liquid standpoint, but would be very sweet (honey tastes sweeter than sugar) and have a slightly different flavor. If you’d like to use honey, perhaps I use 1/4 cup honey and the rest sugar.
Delicious and so easy to make! I followed the recipe exactly, though I doubled the ingredients for a family event. Still fit well in an 8 in. square metal baking pan, though it took a bit longer to freeze during the last freeze noted. Thank you Jenn & Ms. Sanders.
I finally found a recipe I can memorize. 😉
Hi Jenn
This looks so delicious I can’t wait to make it. If I wanted to gift this to a lemon lover I know could I transfer to another container? I thought after the 2 hours when it’s still mushy it could go into either plastic or the disposable ice cream containers sold for ice cream machines.
Chris
Definitely (and you can freeze it in the container of your choosing from the beginning so you don’t have to transfer it). Hope the recipient enjoys!
This is DELICIOUS!!!! Reminds me of the frosted lemonade at a certain chain restaurant but THIS is 10x better. Thanks for sharing another perfect recipe!!
Another fabulous recipe from Jenn! I thought I would like a creamier consistency so I used 35% cream. As usual, just stick to the recipe as written and it will be perfection. I made this Lemon Ice again today using 18% cream and it is divine! I served it with fresh strawberries macerated in a small amount of sugar and Limoncello. My husband, who is a lemon aficionado, had seconds. This is my new dessert of the summer. Thank you for another outstanding recipe.
Refreshing, lovely dessert with the berries. Enjoyed the ease of preparation. Your recipes have never failed me. Thank you
Wow. I made this on a whim yesterday as I had a lot of lemons. I love everything lemon and this my new favorite. Made it just as and it doesn’t need any changes whatsoever. Thank you Jen for another great recipe!!
Hi Jenn, I would love to try your lemon ice but I’m not sure which cream
To buy. In canada our cream goes by percentage. How much fat content is
There in half and half. Would 10 percent fat content be enough or should I buy
A higher fat content. Thanks Marina
Hi Marina, Half & half is anywhere between 10.5-18% milkfat.
Thanks for this question and response! I live in Portugal now and half & half is definitely not a “thing.” I make ours by mixing whipping cream (Cremosa) with whole milk. It’s close…
Can you use any sugar substitute in this recipe & have the consistency turn out right?
Hi Wendy, I can’t say for sure if a sugar substitute would work because I’ve never cooked with one, but I’d be hesitant to use it here. Sorry!
I made this lemon ice earlier today exactly as written except added a tiny bit more zest & it’s my new go-to summer dessert! I just had a small dish with strawberries & blueberries & it’s amazing! Thank you Jen for a simple recipe that looks elegant served with fruit.
Hi Jenn
Could you specify what percent cream is in half-and-half in the US. I think it may be different in Canada.
With thanks
Susanna
Hi Susanna, It’s between 10.5-18% milkfat.
Hi Jenn…do you think a substitute of monk fruit sweetner would work well or is the sugar is what makes it all come together?
Hi Steve, Unfortunately I can’t say for sure because I’ve never cooked with monk fruit sweetener, but I’d be hesitant to use it here.
Thoughts on using canned coconut milk instead of half and half? Also, have you tried this with an ice cream maker instead?
Hi Michelle, It’s hard to say for sure about the coconut milk will be without trying it (I once made it with heavy cream and found it too rich), but I think it’s worth a shot. And I haven’t made this using an ice cream machine, but it should be fine. Please LMK how it turns out if you try it!
Update: Michelle, I tried it with coconut milk and it worked very nicely! I used 1-3/4 cups coconut milk (one 14oz can) + 1/4 cup water. I think it would be even better with lime in place of the lemon.
Recipe looks great. Is there a non-acidic fruit that would work with this recipe?
Thank you
Hi Joan, Unfortunately, it’s hard to say without trying it. There’s a lot of sugar to balance the tartness of the lemon, so there would likely be adjustments needed.
Hello, love your recipes. This one looks summer-fabulous. I am wondering if it might work to use evaporated milk in place of the half & half. Bit of a different flavor, I know, but I often have a can of evap milk in my pantry and sub it for half & half or cream in baking. But, do you think it would work for this?
Hi Karen, I think I’d stick with half & half here. Sorry!
Have you tried using this recipe in an ice cream maker?
I haven’t Jeannine, but I think it would work well.
Hi Jenn-
I love your recipes because they work! As a former Junior League cookbook chairwoman I appreciate your commitment to testing and perfecting before publishing.
Do you think I can use heavy cream instead of half and half for this recipe?
Thank you-
Pam
P.S. I have your books and can’t wait for the next one!
Hi Pam, I tried it with cream and it definitely worked, but I actually found it a bit too rich. It had a creamier rather than icy consistency.
For those of us who need to watch sugar, could a substitute be used here? Monkfruit or stevia to reduce the sugar content?
Hi Katy, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe.
I just make it with Truvia & it was terrific & tart.