12 Delicious Strawberry Lemon Ice Cream Recipes

Ah, the sweet tang of strawberries paired with the zesty kick of lemon—what could be more refreshing? As the days grow warmer, we’re all craving something cool and delightful to beat the heat. That’s why we’ve rounded up 12 Delicious Strawberry Lemon Ice Cream Recipes that promise to be your summer’s sweet escape. Dive in and discover your next favorite frozen treat!

Strawberry Lemon Ice Cream with Fresh Mint

Kick off your summer with a scoop of this zesty Strawberry Lemon Ice Cream, where the tang of lemon dances with sweet strawberries, all while fresh mint whispers sweet nothings to your taste buds. It’s the kind of dessert that makes you forget about the calories—because happiness is calorie-free, right?

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
• For the strawberry swirl:
  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh mint, finely chopped

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, and 3/4 cup sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in lemon zest and lemon juice. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly.
3. While the base chills, make the strawberry swirl. In a small saucepan over medium heat, combine strawberries, 1/4 cup sugar, and mint. Cook until strawberries break down and the mixture thickens, about 10 minutes. Cool completely.
4. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Once churned, layer the ice cream with the strawberry swirl in a freezer-safe container. Freeze for at least 2 hours before serving.

Crave-worthy doesn’t even begin to cover it—this ice cream is a creamy dream with pops of strawberry goodness and a refreshing minty finish. Serve it in a waffle cone for extra crunch or alongside a slice of pound cake for a decadent dessert duo.

Vegan Strawberry Lemon Ice Cream

Absolutely nothing beats the joy of licking a creamy, dreamy scoop of ice cream on a hot summer day, especially when it’s guilt-free and bursting with the tangy zest of lemon and the sweet whisper of strawberries. This Vegan Strawberry Lemon Ice Cream is here to rock your taste buds and cool you down in the most delicious way possible.

Ingredients

• For the base:
  • 2 cups full-fat coconut milk
  • 1/2 cup maple syrup
  • 1 tbsp lemon zest
• For the strawberry swirl:
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions

1. In a blender, combine the coconut milk, maple syrup, and lemon zest. Blend on high speed for 30 seconds until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. While the ice cream is churning, make the strawberry swirl by heating the strawberries, maple syrup, and lemon juice in a small saucepan over medium heat for 5 minutes, stirring occasionally, until the strawberries break down.
4. Once the ice cream is ready, layer it in a loaf pan with dollops of the strawberry swirl, then use a knife to gently swirl it through.
5. Freeze the ice cream for at least 4 hours, or until firm.

Perfectly creamy with a vibrant strawberry-lemon dance, this ice cream is a showstopper served in a cone or alongside a slice of vegan pound cake for an extra indulgent treat.

Strawberry Lemon Ice Cream Pie

Delightfully daring your dessert routine to step outside the box, this Strawberry Lemon Ice Cream Pie is the summer slap in the face you didn’t know you needed. Combining the zesty punch of lemon with the sweet whisper of strawberries, all hugged by a creamy ice cream filling, it’s like a vacation for your taste buds.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 1 pint strawberry ice cream, softened
  • 1 pint lemon sorbet, softened
  • 1 cup fresh strawberries, sliced
• For the topping:
  • 1/2 cup whipped cream
  • Fresh strawberries and lemon slices for garnish

Instructions

1. Preheat your oven to 350°F (175°C) to get started on that crust.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Tip: If the mixture doesn’t hold together when pinched, add a tad more butter.
3. Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Bake for 10 minutes, then let it cool completely. Tip: No rushing here—let it cool to avoid a melty mess later.
4. Once cooled, spread the softened strawberry ice cream over the crust, smoothing the top with a spatula. Freeze for 1 hour.
5. Layer the softened lemon sorbet over the strawberry ice cream, smoothing again. Freeze for another hour. Tip: Softening the ice cream and sorbet makes spreading a breeze—just don’t let them turn into soup.
6. Top with sliced strawberries, then freeze until firm, about 4 hours or overnight.
7. Before serving, dollop with whipped cream and garnish with fresh strawberries and lemon slices.

Cool as a cucumber on a summer day, this pie boasts a creamy texture with a vibrant contrast of flavors. Serve it up at your next BBQ or enjoy a slice as a bold midnight snack—no judgment here.

Strawberry Lemon Ice Cream Sandwich

Alright, let’s dive into the world of desserts where strawberries and lemons decide to throw a party in your mouth, and the only invite needed is your sweet tooth. This Strawberry Lemon Ice Cream Sandwich is the summer fling you didn’t know you needed—cool, creamy, and just a tad zesty to keep things interesting.

Ingredients

• For the cookies:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 tbsp lemon zest
• For the filling:
  • 1 pint strawberry ice cream, slightly softened
  • 1/4 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. Add the softened butter and lemon zest to the dry ingredients. Mix until a dough forms. Tip: Use your hands for mixing to ensure everything is evenly incorporated.
4. Roll the dough into 12 equal-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Once the cookies are cool, place a scoop of slightly softened strawberry ice cream on the flat side of one cookie. Sprinkle with diced strawberries, then top with another cookie, pressing gently to form a sandwich.
7. Repeat with the remaining cookies and ice cream. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

Get ready to bite into a symphony of textures—crispy, creamy, and a little bit chewy, with the bright flavors of strawberry and lemon playing the lead. For an extra twist, drizzle with a little melted dark chocolate before serving to add a rich contrast to the fruity duo.

Strawberry Lemon Ice Cream Cake

Zesty, zingy, and downright dreamy, this Strawberry Lemon Ice Cream Cake is the summer dessert you didn’t know you needed—until now. Picture this: layers of tangy lemon, sweet strawberry, and creamy goodness that’ll make your taste buds do a happy dance.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
• For the strawberry layer:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
• For the lemon ice cream layer:
  • 1 quart vanilla ice cream, softened
  • 1/4 cup lemon zest
  • 1/4 cup lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your crust gets that perfect golden crunch.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely. Tip: Use the bottom of a glass to press the crust evenly.
3. While the crust cools, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until strawberries break down into a jam-like consistency. Let cool.
4. In a large bowl, fold lemon zest and lemon juice into softened vanilla ice cream until fully incorporated. Tip: Work quickly to prevent the ice cream from melting too much.
5. Spread half of the lemon ice cream mixture over the cooled crust. Freeze for 30 minutes to set.
6. Layer the cooled strawberry mixture over the first ice cream layer, then top with the remaining lemon ice cream. Tip: Use an offset spatula for smooth, even layers.
7. Freeze the cake for at least 4 hours, or overnight, until firm.

Yum! This cake is a creamy, dreamy masterpiece with a punch of citrus and berry bliss. Serve it up with a sprinkle of extra lemon zest or a drizzle of strawberry sauce for an Instagram-worthy finish.

Strawberry Lemon Ice Cream Float

Now, who said summer desserts can’t be a splash of fun and a dash of refreshing? Dive into this Strawberry Lemon Ice Cream Float, where creamy meets zesty in a dance so delightful, your taste buds will throw a party.

Ingredients

• For the strawberry puree:
  • 2 cups fresh strawberries, hulled
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the float:
  • 2 cups vanilla ice cream
  • 1 cup lemon-lime soda, chilled
  • 1/2 cup whipped cream
  • 4 fresh strawberries, for garnish
  • 4 lemon slices, for garnish

Instructions

1. In a blender, combine 2 cups fresh strawberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice. Blend until smooth to create the strawberry puree.
2. Strain the strawberry puree through a fine-mesh sieve into a bowl to remove seeds, pressing with a spoon to extract as much liquid as possible. Tip: This step ensures a silky smooth texture for your float.
3. Divide the strawberry puree equally among 4 tall glasses.
4. Add 1/2 cup vanilla ice cream to each glass, gently pressing it down into the puree.
5. Slowly pour 1/4 cup lemon-lime soda into each glass, allowing the fizz to mix with the ice cream and puree. Tip: Pouring slowly prevents overflow and mixes the flavors beautifully.
6. Top each float with a dollop of whipped cream, a fresh strawberry, and a lemon slice for garnish. Tip: For an extra zing, lightly zest some lemon peel over the whipped cream.

Marvel at the layers of vibrant strawberry, creamy vanilla, and bubbly citrus that come together in this float. The contrast between the sweet, tart, and fizzy elements makes each sip a mini adventure. Serve with a colorful straw and a long spoon to dig into the melty, dreamy goodness at the bottom.

Strawberry Lemon Ice Cream Parfait

Feeling the summer heat? Let’s beat it with a dessert that’s as refreshing as a dive into the pool—Strawberry Lemon Ice Cream Parfait. This delightful treat layers tangy lemon ice cream with sweet strawberry sauce and crunchy granola, creating a symphony of flavors and textures that’ll make your taste buds dance.

Ingredients

• For the lemon ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
• For the strawberry sauce:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For assembly:
  • 1 cup granola
  • Fresh mint leaves for garnish

Instructions

1. In a medium bowl, whisk together heavy cream, milk, sugar, lemon zest, and lemon juice until the sugar is completely dissolved.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: For smoother ice cream, press a piece of parchment paper directly onto the surface before freezing.
4. While the ice cream freezes, combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes, until the strawberries break down and the sauce thickens slightly.
5. Remove the strawberry sauce from heat and let it cool to room temperature, then refrigerate until chilled. Tip: For a smoother sauce, blend it after cooling.
6. To assemble, layer granola, lemon ice cream, and strawberry sauce in serving glasses. Repeat the layers until the glasses are filled.
7. Garnish with fresh mint leaves before serving. Tip: For an extra crunch, toast the granola before assembling.

Cool, creamy, and bursting with citrusy and berry flavors, this parfait is a summer dream come true. Serve it in clear glasses to showcase the beautiful layers, or top with extra strawberries for a pop of color.

Strawberry Lemon Ice Cream Smoothie

Today is ‘2025-07-12 05:27:55.743200’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Strawberry Lemon Ice Cream Smoothie’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• For the smoothie:
  • 2 cups frozen strawberries
  • 1 cup vanilla ice cream
  • 1/2 cup lemon juice
  • 1/4 cup honey
  • 1 cup ice cubes
• For garnish:
  • Fresh strawberry slices
  • Lemon zest

Instructions

1. In a blender, combine the frozen strawberries, vanilla ice cream, lemon juice, honey, and ice cubes.
2. Blend on high speed for 1-2 minutes, or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a splash of water or milk to thin it out.
3. Pour the smoothie into two glasses. Tip: For an extra chill, place the glasses in the freezer for 5 minutes before serving.
4. Garnish each glass with fresh strawberry slices and a sprinkle of lemon zest. Tip: For a fun twist, add a small scoop of vanilla ice cream on top before garnishing.

Here’s the scoop: this Strawberry Lemon Ice Cream Smoothie is the perfect blend of sweet, tangy, and creamy. Serve it with a colorful straw and a sunny disposition for the ultimate summer vibe.

Strawberry Lemon Ice Cream Sundae

Delightfully daring and deliciously decadent, this Strawberry Lemon Ice Cream Sundae is the summer treat that’ll have you forgetting all about that beach bod. With a zesty lemon twist and sweet strawberry bliss, it’s like a flavor fiesta in your mouth!

Ingredients

• For the strawberry sauce:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the lemon ice cream:
  • 2 cups vanilla ice cream, slightly softened
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
• For assembly:
  • 1/2 cup whipped cream
  • 4 fresh strawberries, for garnish
  • 4 lemon slices, for garnish

Instructions

1. In a medium saucepan over medium heat, combine the strawberries, sugar, and lemon juice for the sauce. Stir occasionally until the sugar dissolves and the strawberries soften, about 5 minutes.
2. Remove the saucepan from heat and let the strawberry sauce cool to room temperature. For a smoother sauce, blend it briefly with an immersion blender.
3. In a large bowl, mix the slightly softened vanilla ice cream with lemon zest and lemon juice until well combined. Return the mixture to the freezer for at least 1 hour to firm up.
4. To assemble the sundaes, scoop the lemon ice cream into bowls. Drizzle generously with the strawberry sauce.
5. Top each sundae with a dollop of whipped cream, a fresh strawberry, and a lemon slice for garnish.

Lusciously creamy with a tangy kick, this sundae is a masterpiece of contrasts. Serve it in a chilled glass for an extra touch of elegance, or enjoy it straight from the bowl—no judgment here!

Strawberry Lemon Ice Cream with White Chocolate Chips

Kick off your summer with a scoop of this dreamy Strawberry Lemon Ice Cream with White Chocolate Chips—it’s like a sunshine-filled picnic in your mouth, minus the ants.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
• For the strawberry swirl:
  • 1 cup fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For mixing in:
  • 1/2 cup white chocolate chips

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in lemon zest and lemon juice. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly. Tip: Chilling the base ensures a smoother texture in your ice cream.
3. While the base chills, prepare the strawberry swirl. In a small saucepan over medium heat, combine strawberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Remove from heat and let cool.
4. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The ice cream should be thick but still soft.
5. In the last 5 minutes of churning, add the white chocolate chips. Tip: Adding them at the end ensures they’re evenly distributed without sinking to the bottom.
6. Layer the churned ice cream with the strawberry swirl in a freezer-safe container. Use a knife or skewer to gently swirl the strawberry mixture into the ice cream.
7. Freeze for at least 2 hours, or until firm.

Perfectly creamy with a tangy lemon kick and sweet strawberry swirls, this ice cream is a summer must-have. Serve it in waffle cones for an extra crunch or alongside fresh berries for a fruity twist.

Strawberry Lemon Ice Cream with Graham Cracker Crumbs

Delightfully tangy and sweet, this Strawberry Lemon Ice Cream with Graham Cracker Crumbs is the summer treat you didn’t know you needed. Imagine the zesty punch of lemon dancing with the juicy sweetness of strawberries, all hugged by the cozy crunch of graham crackers—yes, it’s as dreamy as it sounds.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
• For the strawberry swirl:
  • 1 cup fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the graham cracker crumbs:
  • 1 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp granulated sugar

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, milk, and sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in lemon zest and lemon juice. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
3. While the base chills, make the strawberry swirl. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries break down and the mixture thickens, about 10 minutes. Cool completely.
4. For the graham cracker crumbs, mix crumbs, melted butter, and sugar in a bowl until well combined. Spread on a baking sheet and bake at 350°F for 5 minutes, then cool.
5. Churn the ice cream base in an ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add the graham cracker crumbs.
6. Layer the churned ice cream and strawberry swirl in a loaf pan, swirling gently with a knife. Freeze for at least 4 hours before serving.

Perfectly creamy with a playful crunch, this ice cream is a symphony of flavors and textures. Serve it in a waffle cone for an extra crunch or alongside a slice of lemon pound cake for a citrusy duo that’s downright irresistible.

Strawberry Lemon Ice Cream with a Balsamic Drizzle

Kick off your summer with a scoop of this dreamy Strawberry Lemon Ice Cream, where tangy meets sweet in a dance so delightful, it’ll have your taste buds throwing a party. And just when you thought it couldn’t get any better, a balsamic drizzle swoops in like the hero we didn’t know we needed, adding a sophisticated twist that’s anything but basic.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
• For the strawberry swirl:
  • 1 cup fresh strawberries, hulled and diced
  • 2 tbsp granulated sugar
  • 1 tbsp water
• For the balsamic drizzle:
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in lemon zest and lemon juice. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
3. While the base chills, make the strawberry swirl. In a small saucepan over medium heat, combine strawberries, sugar, and water. Cook until strawberries soften and the mixture thickens, about 10 minutes. Remove from heat and let cool.
4. For the balsamic drizzle, combine balsamic vinegar and honey in a small saucepan over low heat. Simmer until the mixture reduces by half, about 5 minutes. Let cool.
5. Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes.
6. In the last 5 minutes of churning, add the strawberry swirl by spooning it into the ice cream maker, allowing it to marble through the ice cream.
7. Transfer the ice cream to a freezer-safe container, drizzle with balsamic reduction, and freeze for at least 2 hours before serving.

Perfectly creamy with a vibrant strawberry swirl and a balsamic drizzle that adds a surprising depth of flavor, this ice cream is a showstopper. Serve it in a waffle cone for extra crunch or alongside a slice of pound cake for a decadent dessert duo.

Conclusion

Whether you’re craving something sweet, tangy, or a delightful mix of both, our roundup of 12 Delicious Strawberry Lemon Ice Cream Recipes has something for everyone. Dive into these refreshing treats and find your new favorite summer dessert. Don’t forget to leave a comment sharing which recipe you loved the most and pin your favorites to Pinterest so others can enjoy these tasty creations too!