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Lemon Ice Cream

 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."
32 ServingsPrep: 15 min. Process: 20 min./batch + freezing


  • 1 package (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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1 cup heavy whipping cream, whipped
  • 8 to 10 cups 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 ripe in
  • ice cream freezer or firm up in refrigerate freezer for 2-4 hours
  • before serving. Remove from the freezer 10 minutes before serving.
  • Yield: 1 gallon.
Nutritional Facts: 1 serving (1/2 cup) equals 177 calories, 7 g fat (5 g saturated fat), 29 mg cholesterol, 54 mg sodium,

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Lemon Ice Cream (continued)

Nutritional Facts: 25 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.