Last Updated on February 26, 2026 by Deliciously Organic Editor
Creamy Lemon Ice Cream makes for a great finish to just about any meal!
The sour cream makes the ice cream ultra-creamy. For a dairy-free version, you can use coconut cream and a good store-bought dairy-free sour cream or you can make your own.
I definitely recommend using fresh lemon juice for a bright and clean lemon flavor.
I make all of my ice cream in this ice cream maker. I purchased mine 20 years ago and it’s still going strong!
Here are some other ice cream recipes I think you’ll enjoy!
Rum Raisin Ice Cream
Chocolate Chip Cookie Dough
Apricot Ice Cream
Chocolate Peanut Butter Ice Cream
Creamy Lemon Ice Cream
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 Servings
- Category: Dessert
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
- 1/2 cup honey (I like to use a light honey like this one for the best flavor)
- 1 1/2 tablespoons arrowroot
- 3/4 cup heavy cream (or coconut cream for dairy-free)
- Pinch of Celtic sea salt
- 2 cups sour cream or creme fraiche (or dairy-free sour cream)
- 1/2 cup plus 1 tablespoon fresh lemon juice
Instructions
- Whisk the honey, arrowroot, cream and salt together in a medium saucepan over medium heat. Bring the mixture to a simmer, while whisking constantly for 1-2 minutes until it thickens.
- Remove from the heat and whisk in the sour cream a little bit at a time so it doesn’t curdle. Whisk in the lemon juice and pour mixture into a large bowl. Cover the bowl tightly and refrigerate for 3 hours, or until completely chilled. As an alternative, you can fill a large bowl with ice and set the bowl of lemon cream on top. The cream mixture should be cold enough to put into the ice cream maker in about 45 minutes.
- Freeze the mixture in the ice cream maker according to the manufacturer’s instructions. Here is the ice cream maker I use. I purchased it over 20 years ago and it’s still working perfectly!
Hello. Thanks for the recipe. Just to let you know the typo. Money for honey 😂
Oops! Thanks for pointing that out. I just changed it! 🙂
Can you make the Lemon ice cream without the ice cream maker???
I haven’t tested this recipe using other methods, so I’m not sure what would lend the exact same texture and flavor.
Can you just freeze in a dish if you don’t have an ice cream maker?
In order to get the creamy texture, you’d need to use an ice cream maker
wondering if plain greek yogurt could replace the sour cream?
Definitely making this!! Love everything citrus and it’s ice cream season! I’ve been avoiding store bought ice cream with all the sugar or fake sugar. I have a Cuisinart ice cream maker as well.
So you process in the ice cream maker according to ice cream maker instructions after refrigerating mixture for 3 hrs??
Thanks for the recipe I can’t wait to try
Yes. The mixture needs to be cold before freezing in the ice cream maker.
Made this yesterday and my husband and I both loved it. Super easy to make too and I always love that! I did shorten the 3 hour cooling time by putting the mixture in the freezer and just monitoring it so it wouldn’t freeze. A perfect summertime treat.
So glad you enjoyed it!
Why do you add Arrowroot? Does it give stability?
Yes, it gives it stability
I am on the GAPS and not allowed to use arrowroot. Will this make a difference if I do not use.
Yes, it will make a difference in the overall texture of the ice cream.
Some recipes use guar gum instead of arrowroot
Do you think it would work to substitute some other syrup, like agave or rice, for the honey?
I haven’t tested the recipe with substitutions, so I don’t know which ingredients would lend the exact same texture and flavor.
Looks delicious! How much does this make?
One quart
I decided to make this last week. I used crème fraiche instead of sour cream, because it has a milder taste (it’s also much more expensive) and I used my old Donvier manual ice cream maker, because I don’t have an electric one. I have to say I am very pleased with the way it turned out. The Donvier did a great job. So, you have to turn the blades by hand a few times every 5-10 minutes, but that was no hardship. Took about 30 minutes and my ice cream was ready. I will make this again!
And now I’m going to try the other flavours!
So glad you enjoyed it!
Hi Carrie,
Is the heavy cream/coconut cream necessary for the fat content of recipe or could I substitute cashew milk? We are a dairy free house but my husband does not prefer the coconut milk flavor.
Thanks!
I would use a cashew cream and not a milk. Otherwise, it will be very icy.
This is THE most delicious ice cream EVER!!! Just made it last night and we marveled at how delicious it was. Thank you!
I’m so glad you enjoyed it!
I’m thinking you could use an egg yolk as a thickener in lieu of arrowroot. The recipe sounds delicious!