Lemon Ice Cream

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  • Prep Time
    20 Minutes

  • Cook Time
    180 Minutes

  • Servings


  • 1 large lemon, juiced and zested
  • 1 cup white sugar
  • 1 cup Hiland Heavy Cream, chilled
  • 1 cup Hiland Dairy Milk


  • Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine.
  • In a medium bowl, stir together the sugar and Hiland Dairy Milk until sugar has dissolved, then stir in the lemon juice.
  • In a separate bowl, whip the heavy cream until stiff but not grainy.
  • Gently fold the whipped cream into the lemon mixture until evenly blended.
  • Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap.
  • Freeze for 3 hours, or until firm.