Strawberry Lemonade Ice Cream Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Additional Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
10 servings
-
Calories
230 kcal
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Course
Dessert
-
Cuisine
North American
Strawberry Lemonade Ice Cream Recipe
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Ahh, nostalgia! Remember being a kid, riding your bike around on a sunny afternoon, and stopping only for a sip of refreshing lemonade? This bright and fruity strawberry lemonade ice cream is the creamy dessert version of that moment - it's summery, refreshing, luscious, and creamy!
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Ingredients
- 1 cup strawberry diced
- 1 lemon lemon zested and juiced
- 4 large egg yolk
- ¾ cup granulated sugar
- 1 ½ cups milk whole
- ½ teaspoon salt
- 1 ½ cups heavy cream
- 1 packet lemonade drink mix 0.14 ounces, powdered
- ½ cup strawberry see notes, minced
Instructions
- Add the diced strawberries, lemon zest, and lemon juice to a blender or food processor and puree until they are completely smooth. Set aside.
- In a medium-sized, heatproof bowl, whisk together the egg yolks and granulated sugar.
- Add the milk and salt to a medium-sized saucepan set over medium heat. When the milk is just beginning to steam, remove it from the heat and pour it into the egg mixture while whisking constantly.
- Set the pot over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
- Strain the custard through a fine-mesh sieve into a large bowl and whisk in the strawberry puree, heavy cream, and lemonade drink mix. Place a piece of parchment paper so that it is touching the surface of the ice cream base (this will help prevent it from forming a skin) and place it in the fridge to chill until very cold– at least 4 hours.
- Churn the ice cream according to the manufacturer's directions, until it is a soft-serve consistency - usually 16-20 minutes
- Stir in the minced strawberries and transfer the ice cream to a loaf pan. Press a piece of parchment paper onto the ice cream and store in the freezer until completely set– at least 6 hours. Then scoop and enjoy.
Notes
- Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.
- The minced strawberries you stir in at the end will become icy when frozen. If you don't think you'll enjoy this, you can omit them. Another option is to roast 2 cups of chopped strawberries at 350 degrees Fahrenheit for 20 minutes and use those instead. Roasting strawberries prevents them from becoming icy when frozen - it's the same trick we use in our vegan strawberry ice cream recipe.
- Storage: Store any extra ice cream in an airtight container in the freezer for up to one month.
Nutrition Information
Show Details
Serving
1 = 1/10th of the recipe
Calories
230kcal
(12%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
118mg
(39%)
Sodium
144mg
(6%)
Potassium
131mg
(3%)
Fiber
0.5g
(2%)
Sugar
19g
(38%)
Vitamin A
685IU
(14%)
Vitamin C
13mg
(14%)
Calcium
81mg
(8%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 = 1/10th of the recipe | |
| Calories | 230kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 118mg | 39% |
| Sodium | 144mg | 6% |
| Potassium | 131mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 81mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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