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5.0 from 12 votes

Strawberry Lemonade Ice Cream Recipe

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!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 10 servings
Calories: 230 kcal
Course: Dessert
Cuisine: North American

Ingredients

  • 1 cup diced strawberries
  • 1 lemon lemon zested and juiced
  • 4 large egg yolks
  • ¾ cup granulated sugar
  • 1 ½ cups whole milk
  • ½ teaspoon salt
  • 1 ½ cups heavy cream
  • 1 packet powdered lemonade drink mix 0.14 ounces
  • ½ cup minced strawberries see notes

Instructions

    Cup of Yum
  1. Add the diced strawberries, lemon zest, and lemon juice to a blender or food processor and puree until they are completely smooth. Set aside.
  2. In a medium-sized, heatproof bowl, whisk together the egg yolks and granulated sugar.
  3. 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.
  4. Set the pot over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
  5. 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.
  6. Churn the ice cream according to the manufacturer's directions, until it is a soft-serve consistency - usually 16-20 minutes
  7. 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

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 Monounsaturated Fat 4g Cholesterol 118mg (39%) Sodium 144mg (6%) Potassium 131mg (4%) 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

% 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.