Lemon Ice I

Lemon Ice I

51 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    2 h 10 m
Recipe by  bsteimle

“An easy citrus ice. I often use oranges instead.”

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Adjust Servings

Original recipe yields 1 - 9x9 inch dish



  1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.

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Reviews (51)

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Here's a tip for zesting a lemon: Use a vegetable peeler to remove the paper thin layer of lemon peel. Put these strips of lemon peel in a food processor along with the sugar from the recipe. Pulse the food processor until the lemon peel is in bits. Works great and is extremely quick. No more grated knuckles!



I SOOO love lemons, and this is perfect for a hot Texas summer! Just beware, mine took a little longer than the 2 hours noted to freeze (using the pan-in-the-freezer method), and you should plan to serve it all the day you make it - it became VERY firm by the next day. I must say though - my favorite part of this recipe was the reviewer tip to peel the lemon with a vegetable peeler and then whirl the shavings with the sugar in a food processor. Genius!! My knuckles thank you. (Now I can make Lemon Pudding Cake twice a week instead of once... :) ) NOTE: The name is a little misleading; it's more like lemon ice cream rather than an ice or sorbet.



The milk curdled when I added it to the lemon juice/sugar mix...what did I do wrong? Help, I really want to try it! RE-REVIEW I'm so glad I tried it again! I did as suggested above, and used the whisk beaters on my handheld electric mixer to first whisk the lemon juice and sugar together then while whisking, I slowly drizzled in the milk. I used 4 cups of skim and 1 cup of 2% since I have a 4 qt. ice cream maker, and others said it was overly sweet with just 4 cups of milk. It turned out wonderfully, not quite as creamy as a sherbet, but I would think if you used whole milk or some half & half, it would be richer, but I liked it as is. I just wish the recipe listed a specific amount of lemon juice so I can get consistent results, as lemons can vary in their juiciness. I actually used four smaller lemons and zested them all. I bet it would be good with lime and orange, even raspberries as well and you could make your own rainbow ice.

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Amount Per Serving (10 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 46.9 g
  • 15%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Sour Cream Lemon Pie


next recipe:

Lemon Chiffon Pudding