Ice Cream

Lemon Ice Cream Simply Homemade

I miss you a lot, my grandma. By now it has been almost one and a half years since she left this world and therefore also me. Fortunately, she had reached a proud, very old age, for she was more and more after the early death of my mom. She had also been involved in my upbringing where it was possible and her own was based, among other things, on giving me some life wisdom.

Words of life that would call evil tongues calendars, but they have always given me orientation in life. We’re a kind of balance for me. For example, she said that things like “egotism come before the fall,” and “honesty lasts the longest,” but “acid makes fun, too.”

“If life gives you a lemon, make lemon ice cream”

As a pastry chef, she had a lot to do with lemon, especially during her active days, and no one could ruffle and pucker her face as well as she did when she had the acidic lemon flavor in her mouth. The love of lemon as an ingredient she has inherited and I my son. For example, his favorite ice cream is lemon ice cream and then nothing will happen for a long time.

When my partner ALDI SOUTH threw the topic “Hot on Ice” into the Blogger Challenge Round, it was immediately clear to me that I was developing a lemon ice cream. One that you can prepare without an ice cream machine and that tastes lemony and refreshing.


I first made the mixture with yogurt, but it crystallized too much for me when freezing. Say the good old cream had to serve for my lemon ice cream. As a taste carrier, it’s simply unbeatable and who wants to count calories when it comes to ice cream? Besides, the thing with the crystals had been done with the cream.

How intense the citrus note should be, you can control my lemon ice very well even by the use of lemon abrasion in the ice mass. Just use a little more or less abrasion or leave it out completely. Do not forget: Angry makes fun.


By the way, you can fill my lemon ice cream mass in any container. For example, ice-cream stalks, cardboard sundaes, small plastic jars (tasting glasses), real jars if they are freezing, silicone muffin cases, or silicone ice cube trays. Where it fits, provide a wooden stick. If you use a wooden stick, then put it into the ice after about 1 hour of cooling, if it is already frozen a bit. For all molds, you get the solidified ice mass, if desired, quite simply out of shape, if you hold them briefly under warm water. But you do not have to do that with silicone, because the ice dissolves wonderfully by itself.

Lemon Ice Cream – Simply Homemade

PREPARATION 15 minutes PREPARATION 10 minutes TIME TOTAL 30 minutes PORTIONS 5 servings




  • 2-3 organic lemons, 100 ml of juice are needed – if desired, use 1 lemon of the abrasion
  • 75 g of sugar
  • 200 g cream


1. First, squeeze 100 ml of juice from all lemons.

TIP: If you like it very lemony, you can still finely grate the shell of 1 lemon and mix it with the cream later.

2. Then pour the lemon juice into a saucepan, add the sugar, let it boil with stirring, and then simmer for 5 minutes on a small scale.

3. Then let the lemon syrup cool completely in a bowl.

4. Now beat the cream until stiff and lift it under the lemon syrup.

5. The mass of ice in your chosen container fill and make sure that up to 3-5 mm square. So the mass can expand when stuck.

6. Put into the freezer compartment, cover if necessary, and allow to freeze for at least 3 hours.


Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism, or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.



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