Strawberry Lemonade Ice Cream


Strawberry Lemonade Ice Cream |

What’s your favorite summertime drink? Mine is an ice cold lemonade (minus the ice – I hate ice in my drinks). The tarter, the better. Whenever I’m outside all day and need to rehydrate but don’t want water, I reach for the lemonade. I’ll even put fruit in it. But sometimes days get *too* hot, and I reach for the ice cream instead. Why not put the two things together and make Strawberry Lemonade Ice Cream? That’s right – a bowl of creamy lemon ice cream with strawberry sauce swirled in.

When I think of ice cream, I think of decadent, “heavy” flavors – chocolate, peanut butter, caramel sauce, brownie batter, cookie dough, cheesecake. Rarely do I think refreshing and “light.” (And by light, I mean the brightness of lemon. I’m still using heavy cream and whole milk).

Strawberry Lemonade Ice Cream |

I discovered lemon ice cream when I first received The Perfect Scoop by David Lebovitz as a Christmas gift. You see, when I’m not gushing over chocolate, lemon is my next favorite flavor, and David’s lemon speculoos ice cream caught my eye. It ended up being the first (and certainly not the last) recipe I made from that book.

Don’t let not owning an ice cream maker stop you. I’ve never owned one, ever, and look at how many ice cream recipes I’ve made. David also wrote how to make ice cream without a machine. I’m pretty sure I’m in love with that man (I also secretly hate him for my increase in ice cream consumption).

Strawberry Lemonade Ice Cream |

I paired the lemon ice cream with strawberries because fresh berries and lemonade scream summer to me. You are welcome to use fresh raspberries or cherries. I bet peaches would taste great too. I cooked the strawberries a bit on the stovetop until it becomes a bit saucy. Not only do you get strawberry pieces, you’ll also get a strawberry sauce to go with it.

Yields 1

Strawberry Lemonade Ice Cream
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Ice Cream
Zest of 1 1/2 lemons
1/3 cup granulated sugar
1/2 cup whole milk
1 cup heavy whipping cream
Pinch of salt
2 egg yolks
Strawberry Sauce
1 cup strawberries, sliced
2 Tbsp sugar
1 Tbsp lemon juice


    For the ice cream:
  1. In a medium saucepan, combine and warm up the zest, sugar, milk, 1/4 cup heavy cream, and salt. Cover, remove from the heat, and let infuse for an hour.
  2. Rewarm the milk mixture. Meanwhile, pour the remaining 3/4 cup heavy cream into a medium bowl (if making ice cream by hand, put the bowl in an ice bath).
  3. In a small bowl, whisk together the yolks. Whisk in some of the warm milk then pour it all back into the saucepan. Bring to a boil, whisking often, until thickened. Remove from the heat and whisk into the reserved heavy cream.
  4. Freeze according to your machine's instructions. If freezing by hand, chill the mixture in the refrigerator until cold then place in the freezer. Whisk every 30-45 minutes to break up the ice crystals until the mixture is frozen.
  5. For the strawberry sauce:
  6. In a medium saucepan, combine 1/2 cup strawberries, sugar, and lemon juice. Bring to a simmer and cook until the berries are cooked down and the sauce has thickened. Remove from the heat then stir in the remaining berries.
  7. To assemble:
  8. Place half of the ice cream in the bottom of the container. Top with the strawberry sauce. Cover with the remaining ice cream. Freeze for a few hours until firm.


© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.


Source: Adapted from The Perfect Scoop
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  1. This one caught my eye big time Carla! I love lemon, lemonade, sour sweets, all citrus, you name it. And with berries it is really an amazing combination. And an ice cream! I make it year round, not a seasonal thing for me.

  2. So pretty and yummy looking Carla! I love those bright yellow doilies and all the colors in the photos.

  3. Your ice cream is making my heart go pitter pat, Carla! Lemon desserts rank right up there with bacon and salted caramel on my favorite foods list!

  4. Ooooh you are having a week of recipes that Michael loves! He adores strawberry lemonade AND ice cream so obviously this would be a hit!

  5. Oh wow does that sound good!

  6. I LOVE lemonade in the summertime, especially strawberry.

  7. This ice cream looks so refreshing and delicious! I totally want to get the David Lebovitz book now (not that I didn’t already want it before!)

  8. this sounds so yummy! perfect for summer.

  9. I haven’t yet tried this combination but it looks and sounds delicious!

  10. This sounds amazing for summer! Love the combo of flavors!

  11. To tell the truth I don’t like strawberry lice cream and I’m not a big fan of lemon in desserts. But I’m not crazy! I love lemonade and I love strawberries. This sounds delightful!

  12. I’m going to snatch this recipe and try at home. LOL Thanks for sharing your yummy ice cream recipe.

  13. Ice Cream is everywhere. This looks so summery!!

  14. Carla,
    The bucket for the ice cream maker is in the freezer, and whole milk was marked down the other day so I’ve got a gallon. I even have a bit of heavy cream left over . . . just need lemons.
    This looks so wonderful, and you’re quite clever for dreaming it up and making it look so beautiful. I know ice cream is more photogenic than, say, hummus, but the hummus can sit there patiently while I try a few angles, download the shots and see what they look like, and run back to take a few more. You made it look good within time constraints of melting and that’s exceptional.

  15. Yumm ! I will probably try this with coconut cream soon. Love lemonade and add strawberries to that …. ooh la la ! Can’t wait to make this !!

  16. Debbie Cline says:

    Do you strain out the lemon peel before freezing? It seems like a lot of peel for that small amount of liquid. I made this once before and absolutely LOVED it, but I did strain out most of the peeling. I’m getting ready to make it again and thought I’d check with you first! Thanks.


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