Strawberry Lemonade Ice Cream
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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 ā it's summery, refreshing, luscious, and creamy!
For a super creamy treat that's bursting with strawberry flavor, make this strawberry ice cream next!
This strawberry lemonade ice cream makes summer even sweeter! We use strawberries in two ways: first, diced strawberries are transformed into a luscious puree, infusing the ice cream with an intense berry flavor. Then, minced strawberries are gently folded in, ensuring every spoonful bursts with fruity goodness. A splash of fresh lemon juice adds a bright, zesty kick to balance the sweetness, while a touch of sugar sweetens the deal!
Ingredients notes
You only need eight ingredients for this summery homemade ice cream treat ā that's it! The combination of milk and cream makes for the perfect texture, and the egg yolks thicken out the custard. Gather these items:
- Powdered lemonade:Ā This recipe calls for a packed of powdered lemonade ā you'll find it in the beverage section of your supermarket or online.
- Other ingredients: Strawberries, lemon, egg yolks, granulated sugar, whole milk, salt, heavy cream.
How to make strawberry lemonade ice cream
Grab your ice cream maker and churn up this fun dessert! Simply make a lemon-strawberry puree in the blender, make a simple custard, and churn it all together. This is how it's done:
- Prep: Puree some strawberries and the lemon juice together until smooth. Whisk together the egg yolks and sugar in a medium heatproof bowl.
- Custard: Heat the milk and salt until the milk starts steaming, then pour it into the egg mixture while whisking constantly. Pop it back on the heat and stir as it cooks until the custard thickens.
- Mix: Strain it through a fine-mesh sieve (just to ensure there are no bits of cooked egg!) and whisk in the blended strawberries, heavy cream, and lemonade powder. Place parchment paper over the surface and then let it chill in the fridge.
- Finish: Transfer it to your ice cream maker and churn until it's like soft-serve ice cream. Stir the minced strawberries in as you transfer it to a loaf pan, cover it with a parchment paper, then freeze until it sets. Scoop some up for us!
Pro tip for making strawberry lemonade ice cream
One thing you may want to note is that the minced strawberries you stir in at the end will become icy when frozen. This can be refreshing on a hot day, but if you don't think you'll enjoy this texture, you can always 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 ā it's the same trick we use in our vegan strawberry ice cream recipe.
What to serve with strawberry lemonade ice cream
This is the perfect summer dessert! Scoop it up and pop it in a bowl or in a waffle cone. Serve beside some coconut whipped cream, or make an ice cream sandwich with some Scottish shortbread to add some crunch.Ā You could also make this an strawberry lemonade float by scooping some into lemonade in a tall glass!
Recipe FAQs
Do I need to chill the ice cream maker bowl?
Yes! Each ice cream maker has different instructions, so refer to the manufacturer's instructions for the brand you have. Usually, you should chill for 24 hours.
How do I store leftover strawberry lemonade ice cream?
Store any remaining ice cream in an airtight container in the freezer for up to one month.
Can I use a lighter milk or cream?
Weāre using both milk and cream in this ice cream, and highly recommend using both for the perfect texture. Lower fat milks will not yield the same result.
Can I use frozen strawberries?
You can; however, it will change the final result. Fresh is best in this recipe. If you're in a pinch and you only have frozen, thaw them out before adding them to the recipe, and make sure to drain any liquid that releases when they thaw.
Strawberry Lemonade Ice Cream Recipe
Ingredients
- 1 cup diced strawberries
- 1 lemon lemon (zested and juiced)
- 4 large egg yolks
- Ā¾ cup granulated sugar
- 1 Ā½ cups whole milk
- Ā½ teaspoon salt
- 1 Ā½ cups heavy cream
- 1 packet powdered lemonade drink mix (0.14 ounces)
- Ā½ cup minced strawberries (see notes)
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.1 cup diced strawberries, 1 lemon lemon
- In a medium-sized, heatproof bowl, whisk together the egg yolks and granulated sugar.4 large egg yolks, Ā¾ cup 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.1 Ā½ cups whole milk, Ā½ teaspoon salt
- 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 coldā at least 4 hours.1 Ā½ cups heavy cream, 1 packet powdered lemonade drink mix
- Churn the ice cream according to the manufacturer's directions, until it is a soft-serve consistency ā 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 setā at least 6 hours. Then scoop and enjoy.Ā½ cup minced strawberries
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!