Lemon Ice
This post may contain affiliate links. Read my full disclosure policy. 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. You May Also Like RecipeComments (113)Add Comment Recipe Comments (113) Add Comment 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 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. 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 Powered by 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 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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