Lemon Ice Cream



We have made many of the most loved ice creams: stracciatella, crema, and fiordilatte. Lemon ice cream is undoubtedly the most refreshing and thirst-quenching. The ideal dessert to conclude a summer dinner lightly, also perfect as a snack on the hottest days! It is an evergreen flavor, and making it at home is really very simple, without milk and without cream! The result you will get by following the recipe and using the ice cream maker is a creamy and refreshing lemon ice cream, with perfect consistency also thanks to carob seed flour, a natural thickener.

If you love citrus flavors, come and discover how simple it is to make lemon sorbet at home, perhaps in the version without egg whites or a refreshing lemon granita!

If you want to experiment with more captivating flavors, try our tiramisu ice cream.

Ingredients for 2.2 lbs of lemon ice cream
Lemon juice ½ cup (130 g)
Water 1 cup (230 g)
Sugar ¾ cup (140 g)
Carob seed powder 1 tsp (5 g)

How to prepare Lemon Ice Cream

To prepare lemon ice cream, start by pouring the water into a saucepan 1, add the sugar 2, and carob seed flour 3.

Let the mixture boil for about 3-5 minutes, stirring with a whisk 4. Remove the syrup from the heat 5 and let it cool to room temperature. After the cooling time, squeeze the lemons and add the filtered juice to the cooled mixture 6. Mix the mixture until smooth and without lumps.

Pour the mixture into an ice cream maker 7 and cool according to the instructions in your ice cream maker's manual (it will take about 30 minutes for 1 lb of ice cream). Once ready 8, you can serve the lemon ice cream immediately 9!

How to store

Lemon ice cream can be stored in the freezer in an airtight container for up to 1 week.


For a more intense flavor, add the zest of 1 lemon to the mixture. For a creamier consistency, replace 1/3 of the water with whole milk.

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