Lemon Raspberry Ice Cream

Lemon Raspberry Ice Cream is one of those desserts that tastes like sunshine in every bite. I wanted to create something creamy and refreshing that balanced the bright, zesty flavor of lemon with the sweet, slightly tart taste of fresh raspberries. After a little experimenting, this combination became a favorite!

The lemon adds a refreshing citrus flavor, while the raspberries bring beautiful color and natural sweetness. Together, they create a smooth, fruity ice cream that feels light enough for a warm day but still rich and satisfying. It’s a wonderful dessert for summer gatherings, family celebrations, or whenever you’re craving something sweet and refreshing.

Recipe

Lemon Raspberry Ice Cream

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This Lemon Raspberry Ice Cream is bright, creamy, and refreshing, with the perfect balance of tart lemon and sweet raspberry flavor. Blended with sweetened condensed milk and frozen right inside hollowed lemon halves, it makes a simple no-churn frozen dessert that’s as pretty to serve as it is delicious.

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Scale

Ingredients

• 5 lemons
• 1/2 cup raspberries
• 1/2 can sweetened condensed milk
• 3/4 cup water

Instructions

• Cut the lemons in half lengthwise and carefully remove the flesh, leaving the lemon halves intact to use as serving cups.
• Add the lemon flesh, raspberries, sweetened condensed milk, and water to a blender. Blend until smooth and creamy.
• Pour the mixture through a fine-mesh strainer to remove any seeds and pulp.
• Fill each lemon half with the strained lemon-raspberry mixture.
• Place the filled lemon halves on a tray or plate and freeze for at least 4 hours, or overnight, until completely firm.
• Once frozen, remove from the freezer and enjoy.

Connie’s notes

• Strain the blended mixture through a fine-mesh strainer for the smoothest texture and to remove raspberry seeds and lemon pulp.
• Be careful when hollowing out the lemons so the peels stay intact for serving.
• Freeze the filled lemon halves on a flat tray so they stay upright while setting.
• Freeze for at least 4 hours, though overnight will give you the firmest texture.
• Let the frozen lemons sit at room temperature for a few minutes before serving if they’re too firm straight from the freezer.
• Store leftovers in a zip-top freezer bag or airtight container to help prevent freezer burn.
• Garnish with fresh raspberries, lemon zest, or mint for an extra-pretty presentation.

 

 

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