Lemon Ice
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Refreshingly tart and sweet, lemon ice delivers a spoonful of summer in every bite.
I first tried this refreshing 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, and every spoonful tastes like pure summer sunshine. The texture is similar to store-bought lemon ice, but just a bit 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!
“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, 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 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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Comments
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Hi Jenn, this lemon ice recipe is WOW! It’s so refreshing and perfect for summer. I did halve the sugar, was generous with the lemon zest and made individual popsicles and it was still so sweet and perfect. I noticed you say at the end of your instructions that it should keep for a week in the freezer. Will they not be as good or safe to eat after two or three weeks? I’d love to think they’d still be fine!
Hi Kate, so glad you like it! Yes, the popsicles should be fine beyond a week. I think they’re likely at their best for that period of time, but still should be enjoyable beyond that (and I always err on the conservative side with how long something will keep well).
Hi Jenn, thank you so much for always replying and so quickly, too.. Okay, got it! Also, I realize I already left you a comment and a different question before – hehee.. I’ve made this twice already and about to make it a third time!
What is half and half please, as I have no idea!
Hi Sheila, Half and Half is just a mixture of half whole milk and half cream. I’m not sure where you live, but in the UK, it’s referred to as half cream. Hope that clarifies!
Hi Jenn. Do you think I could substitute monk fruit for the sugar?
Thank you
Hi Corinne, I’ve never used monk fruit and don’t know enough about how it behaves to say whether or not it would work here. Sorry I can’t be more helpful!
Would this work with fat-free half and half?
Hi Grace, I’ve never tried this with fat-free half-and-half, so I can’t say from experience, but I’m not sure how it would impact the texture.
Hi, Jenn. Could this be made with oat milk or coconut milk for a dairy-free option?
Hi Alisa, I do think coconut milk would work well. 🙂
Hi Jenn, your lemon ice recipe was so easy to make and soooooo refreshing! How can something so simple taste so good?! It was loved by all! I also read the comments, which helped give me the courage to be generous with the lemon zest! but I couldn’t add more lemon juice as I did not have enough lemons, though I did halve the sugar but it still seemed to taste very sweet. I am wondering if I can get away with putting in even less sugar next time.. I have a question – do you think I could try substituting the half-and-half with yogurt? Sorry if you’ve already answered this question.
Hi Kate, Glad you liked it! You could try reducing the sugar by another tablespoon or so. I don’t recommend replacing the half-and-half with yogurt; I think it would make the finished product too tangy.
So yummy. Made according to the recipe and it was perfection!
Hi Jenn! We love this recipe! Do you think we could somehow mix in strawberries? Thanks!
Hi Gina, I wouldn’t recommend mixing strawberries in to this but you could certainly top each serving with some fresh strawberries. And glad you like it!