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The Best Homemade Lemon Honey Ice Cream

Homemade Lemon Honey Ice Cream

Alison Needham
This bright and delicious Homemade Lemon Honey Ice Cream is made with lemon infused honey, limoncello, lemon zest and juice, heavy cream, and buttermilk. It's not custard based, meaning you can get right to churning in no time flat. It's silky and luscious, zesty and creamy - pretty much everything you want in an ice cream!
5 from 1 vote
Prep Time 10 mins
Churn time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 265 kcal


  • Ice Cream Churner


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 3 tablespoons lemon infused honey
  • 3 tablespoons powdered milk
  • 3 tablespoons of cold limoncello
  • 1 teaspoon pure lemon extract
  • 1 tablespoon lemon zest from approximately one lemon
  • 2 tablespoons lemon juice from approximately half a lemon
  • good pinch of sea salt


  • Put all of the ingredients in a mixing bowl and whisk until smooth. Make sure there are no clumps of milk powder hiding in the mix.
  • Next, pour the mixture into the frozen base of an ice cream maker and churn according to the manufacturers directions. Scoop the ice cream into a storage container, cover tightly and freeze until more solid, at least 6 hours if you can wait that long.


Serving: 1scoopCalories: 265kcalCarbohydrates: 21gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 37mgPotassium: 105mgFiber: 1gSugar: 19gVitamin A: 761IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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