Strawberry Lemonade Ice Cream is a bright lemony ice cream with a strawberry swirl and it is as refreshing as a tall glass of frosty lemonade. Be prepared to swoon!
Strawberry Lemon Ice Cream
Bluebell makes a strawberry lemonade ice cream that has a strawberry ice cream base with a lemonade sherbet swirl. And while it was tasty, I wanted something a little bit different; something with more oomph.
I wanted to play up the lemon, so I decided to work with a lemon ice cream base (because I already love that one so much!) and then swirl it generously with a strawberry sauce.
This is a creamy, refreshing treat and we absolutely love it!
Strawberry Lemonade Ice Cream
To make this recipe, you’ll need the following ingredients:
- strawberries
- sugar
- cornstarch
- sweetened condensed milk
- lemons
- heavy cream
- milk
- sugar
- kosher salt
- vanilla extract
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Strawberry Lemonade Ice Cream Recipe
Place the strawberries, ⅓ cup sugar, and cornstarch in a small saucepan. Set the heat to medium-low, stirring occasionally, until the berries have softened. This should take 2-3 minutes.
Mash the berries a bit with a potato masher and stir constantly while the liquid simmers and the sauce thickens, about 2 minutes more. Remove from the heat and cool completely before placing in the refrigerator to chill until needed.
In a large bowl, whisk together the condensed milk and the lemon juice until completely smooth. Add the remaining ingredients and whisk to combine. Pour into your ice cream maker and freeze according to the manufacturer’s instructions.
Scoop the freshly churned ice cream into a freezer-safe container, drizzling the strawberry sauce over each scoop as you add more to the container. Place in the freezer until ready to serve.
Berry Ice Cream Recipes
Want to try a few more of our favorite berry ice creams? This Blueberry Chocolate Chunk Ice Cream is very lightly adapted from Rusconi’s recipe and it’s very much loved.
Chocolate Covered Strawberry Ice Cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy vanilla base. I was surprised by just how much this ice cream reminds me of chocolate-covered strawberries.
Fluffy Strawberry Banana Ice Cream is a creamy ice cream filled with strawberries and bananas. It is the perfect way to cool off this summer.
Mixed Berry Ice Cream is swirled with the Berry Sauce that we’ve loved for years. It was a spur-of-the-moment idea several years ago when I spied a jar of berry sauce in the fridge – and let me tell you, it was a fantastic idea that I’ve repeated ever so many times since then.
Tart and sweet Roasted Rhubarb Ice Cream isn’t a berry ice cream but it is the flavor combo my taste buds crave. I love anything with a sweet contrast.
Ice Cream Recipes
With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Strawberry Lemonade Ice Cream
Ingredients
Strawberry Swirl Ingredients
- 16 ounces fresh strawberries (see below for frozen berry instructions)
- ⅓ cup sugar
- 1 teaspoon cornstarch
Lemon Ice Cream Base Ingredients
- 7 ounces sweetened condensed milk exactly half of a standard 14-ounce can
- ½ cup fresh lemon juice about 3 large lemon’s worth
- 3 tablespoons fresh lemon zest finely minced, about 1½ large lemon's worth
- 1 cup heavy cream
- 1 cup milk
- ½ cup sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
Strawberry Sauce Instructions
- Place the strawberries, ⅓ cup sugar, and cornstarch in a small saucepan. Set the heat to medium-low, stirring occasionally, until the berries have softened. This should take 2-3 minutes.
- Mash the berries a bit with a potato masher and stir constantly while the liquid simmers and the sauce thickens, about 2 minutes more. Remove from the heat and cool completely before placing in the refrigerator to chill until needed.
Ice Cream Instructions
- In a large bowl, whisk together the condensed milk and the lemon juice until completely smooth. Add the remaining ingredients and whisk to combine. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
- Scoop the freshly churned ice cream into a freezer-safe container, drizzling the strawberry sauce over each scoop as you add more to the container. Place in the freezer until ready to serve.
Notes
-
Place the frozen strawberries, ⅓ cup sugar, and cornstarch in a small saucepan. Set the heat to medium-low, stirring occasionally, until the berries have softened. This should take between 5 and 10 minutes.
-
When the berries have mostly thawed, increase the heat to medium. Mash them a bit with a potato masher and stir constantly while the liquid simmers and the sauce thickens, about 2 minutes more. Remove from the heat and cool completely before placing in the refrigerator to chill until needed.
Nutrition
Janice says
Do you need an ice cream maker
or is there a way to make this recipe
without one?
Mary Younkin says
Yes, you can make ice cream without a machine. Here are the directions, Janice: https://barefeetinthekitchen.com/ice-cream-without-a-machine/
Joanie says
Can I use diabetic sugar in this,we both are diabetic?
Mary Younkin says
I’ve never tried that, Joanie. If you typically can use the alternative sweetener in a 1:1 swap, my guess is that it will work fine.