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Pink Lemonade Ice Cream

A delightful summer treat bursting with zesty lemon flavors and a hint of sweetness, perfect for warm days.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups heavy cream This will give your ice cream that rich, creamy base.
  • 1 cup whole milk Adds a touch of lightness and balance to the texture.
  • 1/2 cup granulated sugar Sweetens the mix just right.
  • 1/2 cup freshly squeezed lemon juice The star player for that bright, zesty flavor.
  • 1 tbsp lemon zest Enhances the lemony flavor profile.
  • 1/4 cup pink lemonade concentrate Infuses the beautiful pink color and adds sweetness.
  • 1 tsp vanilla extract A hint of depth and warmth.
  • 1/4 cup sweetened condensed milk Optional for extra creaminess.

Method
 

Preparation
  1. In a large bowl, combine the heavy cream, whole milk, granulated sugar, lemon juice, lemon zest, and pink lemonade concentrate. Use a whisk to ensure everything is well blended and that the sugar completely dissolves.
  2. Stir in the vanilla extract and, if you're feeling indulgent, add the sweetened condensed milk for an extra creamy texture.
Churning
  1. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, or until the ice cream has thickened to your desired consistency.
Freezing
  1. Transfer your freshly churned ice cream into an airtight container and place it in the freezer for at least 4 hours, allowing it to firm up beautifully.
Serving
  1. Once ready, scoop your refreshing Pink Lemonade Ice Cream into bowls or cones and enjoy on a hot summer day.

Notes

For a smoother ice cream, chill your mixing bowl and ice cream maker bowl beforehand. Consider stirring in some crushed candies or fruits for added texture. This ice cream can be stored in the freezer for up to two weeks without losing its creamy texture.