Creamy Lemon Ice Cream makes for a great finish to just about any meal!
The sour cream makes the ice cream ultra-creamy. For a dairy-free version, you can use coconut cream and a good store-bought dairy-free sour cream or you can make your own.
I definitely recommend using fresh lemon juice for a bright and clean lemon flavor.
I make all of my ice cream in this ice cream maker. I purchased mine 20 years ago and it’s still going strong!
Here are some other ice cream recipes I think you’ll enjoy!
Rum Raisin Ice Cream
Chocolate Chip Cookie Dough
Apricot Ice Cream
Chocolate Peanut Butter Ice Cream
Creamy Lemon Ice Cream
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:3 hours 20 minutes
- 1/2 cuphoney (I like to use a light honey like this onefor the best flavor)
- 1 1/2 tablespoonsarrowroot
- 3/4 cupheavy cream (or coconut creamfor dairy-free)
- Pinch of Celtic sea salt
- 2 cupssour cream or creme fraiche (or dairy-free sour cream)
- 1/2 cupplus 1 tablespoon fresh lemon juice
Instructions
- Whisk the honey,arrowroot,cream and salt together in a medium saucepan over medium heat. Bring the mixture to a simmer,while whisking constantly for 1-2 minutes until it thickens.
- Remove from the heat and whisk in the sour cream a little bit at a time so it doesn’t curdle. Whisk in the lemon juice and pour mixture into a large bowl. Cover the bowl tightly and refrigerate for 3 hours,or until completely chilled. As an alternative,you can fill a large bowl with ice and set the bowl of lemon cream on top. The cream mixture should be cold enough to put into the ice cream makerin about 45 minutes.
- Freeze the mixture in the ice cream maker according to the manufacturer’s instructions. Here is the ice cream maker I use. I purchased it over 20 years ago and it’s still working perfectly!
