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Lemon Ice Cream

What better use could there be for that juice than making a refreshing batch of Lemon Ice Cream? Nancy Schantz (below) of San Angelo says, "Both of my grown daughters look for Lemon Ice Cream when they visit. I love this recipe because it's delicious and not at all tricky to make."
  • Total Time
    Prep: 15 min. Process: 20 min./batch + freezing
  • Makes
    1 gallon


  • 3 ounces cream cheese, softened
  • 3 cups sugar
  • 1 package (3 ounces) lemon gelatin
  • 2 cups half-and-half cream
  • 2/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup heavy whipping cream, whipped
  • 8 to 10 cups whole milk
  • Yellow food coloring, optional


  • In a bowl, combine the cream cheese, sugar and gelatin. Add half-and-half, lemon juice and extracts; beat until smooth. Fold in the whipped cream. Stir in enough milk to measure 1 gallon. Add food coloring if desired.
  • Freeze in batches according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving.
Nutrition Facts
1/2 cup: 177 calories, 7g fat (5g saturated fat), 29mg cholesterol, 54mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 3g protein.

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