Ninja Creami lemon ice cream combines fresh lemon juice and zest with a creamy base for a bright citrus flavor that's reminiscent of frozen lemonade and lemon cream pie, all with an exceptionally smooth texture and no pudding mix required.
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The perfect summer ice cream
When summer temperatures climb, few desserts hit the spot quite like homemade lemon ice cream. Its bright citrus flavor is a refreshing change from richer ice cream flavors like Ninja Creami Chocolate or Ninja Creami Cookies and Cream.
Because fresh lemon juice is highly acidic, it can sometimes cause traditional milk-based ice cream bases to curdle or develop an icy texture. After testing several versions, I found that using ultra-filtered milk and heavy cream creates a stable, velvety base that blends perfectly with the lemon juice and freezes into an exceptionally smooth scoop every time.
I love serving this lemon ice cream with fresh berries, crumbled shortbread cookies, or a spoonful of homemade whipped cream. For an extra-special summer dessert, pair it with my Strawberry Rhubarb Cake, Smoked Peach Cobbler, or Sugar Cookie Fruit Pizza.
Recipe Overview
- Tested in: Ninja Creami 7-in-1 and Ninja Swirl machine
- Base Milk: 2% Fairlife ultra-filtered milk (or whole milk)
- Citrus Elements: Fresh lemon juice and fresh lemon zest
- Spin Setting: Ice Cream
- Respin Trick: 1 tablespoon milk or cream
- Freeze Time: 24 hours
- Difficulty: Easy
- Yield: 1 Ninja Creami pint (about 4 servings)
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Recipe Ingredients
All ingredients for this recipe are shown in the photo below, and special notes are included here to help you create the creamiest texture and brightest lemon flavor.
- Milk. I'm using 2% ultra-filtered milk because it works exceptionally well in the Ninja Creami. Its higher protein content and lower sugar level create a smoother, creamier texture with less iciness. I typically use Fairlife, but regular whole milk will also work.
- Heavy Cream. Heavy whipping cream adds the milkfat needed for that rich, creamy texture. Don't substitute with half-and-half, as the finished ice cream won't be as creamy.
- Fresh Lemons. Fresh lemons are essential here. You'll need both fresh lemon juice and finely grated lemon zest for the brightest flavor. Skip the bottled juice - it simply doesn't have the same fresh taste.
- Sugar. Granulated sugar sweetens the base and balances the tartness of the lemon. You can also use powdered sugar.
- Vanilla Extract. A little vanilla rounds out the citrus flavor. For a more intense lemon flavor, you can substitute lemon extract.
See the recipe card below for full ingredient information and quantities.
How to Make Ninja Creami Lemon Ice Cream
Add the ultra-filtered milk, heavy cream, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract to a Ninja Creami pint container. Whisk until the sugar is completely dissolved and the mixture is smooth.
Place the lid securely on the pint container and transfer it to a level spot in the freezer. Freeze for at least 24 hours until the base is completely solid.
Remove the pint from the freezer and let it rest on the counter for 5 to 10 minutes. This short rest helps prevent an icy ring from forming around the edges. Remove the lid, place the pint in the outer bowl assembly, lock it into the machine, and select the ICE CREAM function.
After the first spin, the ice cream may look crumbly or powdery. This is completely normal and happens with many Ninja Creami recipes. Use a spoon to create a small well in the center of the ice cream. Add 1 tablespoon of milk or heavy cream, return the pint to the machine, and select RESPIN until the ice cream reaches a smooth, creamy consistency.
Scoop and serve immediately.
Jeri's Testing Note
During testing, I found that lemon zest makes the biggest difference in flavor. The juice adds tartness, but the natural oils in the zest create that bright, fresh lemon flavor. Use a microplane to remove only the yellow peel and not the white pith beneath it, which can be bitter.
Variations
Lemon Blueberry: After the respin, make a well and add 2 tablespoons of fresh blueberries or blueberry jam, then use the Mix-In setting.
Lemon Shortbread: Add crushed shortbread cookies or graham crackers as a mix-in for a lemon pie flavor.
Extra Lemon Flavor: Add an extra teaspoon of lemon zest or a few drops of lemon extract for a brighter citrus flavor without changing the texture.
Jeri's Top Tips
- Prep the lemons first. Always zest your lemons before juicing them. Once a lemon has been cut and squeezed, it's much harder to remove the zest without scraping into the bitter white pith.
- Whisk until smooth. Take an extra minute to make sure the sugar is completely dissolved before freezing the base. Undissolved sugar crystals can leave the finished ice cream with a slightly grainy texture.
- Freeze the pint on a level surface. Place the Ninja Creami pint on a level spot in your freezer so the mixture freezes evenly. An uneven surface can cause the blade to process the ice cream improperly.
- Don't skip the re-spin. It's completely normal for the first spin to look crumbly or powdery. Adding a tablespoon of milk or cream and using the RESPIN function creates a smoother, creamier texture.
More Ninja Creami Recipes
If you love homemade frozen treats, be sure to try these other Ninja Creami favorites!
Printable Recipe
Ninja Creami Lemon Ice Cream Recipe
Ingredients
- 1 cup 2% ultra-filtered milk (such as Fairlife)
- ½ cup heavy whipping cream
- ⅓ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Instructions
- Add the ultra-filtered milk, heavy cream, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract to a Ninja Creami pint container. Whisk until the sugar is completely dissolved and the mixture is smooth.
- Place the lid securely on the pint container and transfer it to a level spot in the freezer. Freeze for at least 24 hours, or until the mixture is completely solid.
- Remove the pint from the freezer and let it rest on the counter for 5 to 10 minutes. Remove the lid, place the pint into the outer bowl assembly, lock it into the machine, and select the ICE CREAM function.
- After the first spin, the ice cream may look crumbly or powdery. This is completely normal. Use a spoon to create a small well in the center of the ice cream. Add 1 tablespoon of milk or heavy cream, return the pint to the machine, and select RESPIN.
- Serve immediately and enjoy!
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Notes
- Lemons. Always zest the lemons before juicing them. Fresh lemon juice and zest provide the brightest flavor.
- Milk. Ultra-filtered milk creates a smoother, creamier texture, but regular whole milk can be substituted if needed.
- Sugar. Whisk the base thoroughly to fully dissolve the sugar before freezing. This helps prevent a grainy texture.
- Freeze flat. Make sure the pint freezes on a level surface so the blade can process the frozen base evenly.
- Respin. Don't skip the respin step. Most fruit-based Ninja Creami recipes need an extra spin to achieve a smooth, creamy consistency.
- Storage. Store leftovers with the lid tightly sealed in the freezer for up to 2 weeks. Let the pint sit at room temperature for 10 minutes before respinning.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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