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Strawberry-Lemon Ice Cream

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"Adding lemon juice to strawberry ice cream brings it to new heights of deliciousness!"
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6 h 40 m servings 228
Original recipe yields 12 servings (1 1/2 quarts)


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  1. Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a bowl; stir gently. Cover and store in the refrigerator for about 2 hours.
  2. Meanwhile, mix milk and remaining sugar in a bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla extract, and some juice from the strawberries, but not the berries themselves.
  3. Add the mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.
  4. About 10 minutes before the ice cream is finished, puree most of the strawberries in a food processor or blender; reserve a few berries to slice for a garnish. Add the strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.


  • Cook's Notes:
  • Use vanilla sugar instead of white sugar if you have it. Use half-and-half instead of heavy cream if you prefer.
  • This ice cream is pale pink, so if you want it to be pinker, add a drop or two of red food coloring.
  • Instead of reserving strawberries to slice for garnish, you can combine with the pureed berries in the ice cream maker for chunkier ice cream.

Nutrition Facts

Per Serving: 228 calories; 15.3 24 2 56 25 Full nutrition

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