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!
This homemade ice cream is all about bright, summery berry flavor. A smooth strawberry base sets the stage, then finely minced strawberries are folded in so every scoop is dotted with juicy fruit. Fresh lemon juice adds a lively, zesty note that keeps the sweetness in check, while just enough sugar rounds everything out.
You only need eight ingredients to make it, and each one plays an important role. A classic custard base of milk, cream, egg yolks, and sugar creates that rich, creamy texture, while powdered lemonade brings a nostalgic citrus punch that pairs beautifully with the strawberries. A pinch of salt sharpens the flavors, and the result is a scoop that’s creamy, fruity, and perfectly balanced between sweet and bright.
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 – it’s the same trick I use in my vegan strawberry ice cream recipe .
Strawberry Lemonade Ice Cream Recipe
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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
- ▢ ½ 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, ¾ 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 ½ cups whole milk, ½ 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 cold– at least 4 hours. 1 ½ 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 – 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. ½ cup minced strawberries
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Strawberry Lemonade Ice Cream Recipe
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
- ½ 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, ¾ 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 ½ cups whole milk, ½ 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 cold– at least 4 hours. 1 ½ 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 - 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. ½ cup minced strawberries
Notes
https://www.theendlessmeal.com/strawberry-lemonade-ice-cream/
