Lemon Poppyseed Ice Cream

Refreshing, zesty, and irresistibly creamy, this Lemon Poppyseed Ice Cream is a perfect treat for a hot summer day or anytime you’re craving something light and citrusy.

The combination of bright lemon and crunchy poppyseeds gives this ice cream a delightful texture and a burst of refreshing flavor that’s both sweet and tangy.

This no-churn recipe is quick and simple to prepare, and with just a few ingredients, you can enjoy the creamy indulgence of ice cream without the hassle of an ice cream maker.

A perfect balance of citrus and creaminess, this dessert will keep you coming back for more!

Why You’ll Love This Recipe

This Lemon Poppyseed Ice Cream brings together two beloved flavors—zesty lemon and crunchy poppyseeds—into one creamy dessert.

The tangy lemon provides a fresh, invigorating taste, while the poppyseeds add a subtle crunch that complements the smooth texture of the ice cream. It’s a sweet treat that feels light yet satisfying, and it’s also incredibly easy to make.

With the no-churn method, you can whip it up in no time and store it in your freezer for an instant cool-down when you need it most.

Ingredients:

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 1 tablespoon poppyseeds
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions:

1. Whip the Cream: In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.
2. Combine the Remaining Ingredients: In another bowl, mix the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir well until everything is combined.
3. Fold in the Cream: Gently fold the whipped cream into the lemon mixture using a spatula. Be careful not to deflate the whipped cream; you want the mixture to remain light and airy.
4. Add Poppyseeds: Sprinkle in the poppyseeds and fold them gently into the ice cream base, ensuring they are evenly distributed.
5. Freeze: Pour the ice cream mixture into an airtight container, smoothing the top with a spatula. Cover and freeze for 4-6 hours, or until the ice cream is firm and scoopable.
6. Serve: Scoop out the creamy Lemon Poppyseed Ice Cream and enjoy the perfect balance of tangy lemon and crunch from the poppyseeds!

Expert Tips for the Recipe:

• Lemon Zest: Make sure to zest the lemons finely to avoid any large pieces of zest in the ice cream, which can be bitter.
• Sweetener Variations: If you prefer a less sweet ice cream, you can reduce the amount of sweetened condensed milk or use a sugar-free version.
• Poppyseed Adjustments: If you want more texture, feel free to add extra poppyseeds. Just make sure to fold them in gently so the ice cream remains light and fluffy.
• Freezing Tip: If the ice cream becomes too firm in the freezer, let it sit at room temperature for a few minutes to soften before scooping.

Lemon Poppyseed Ice Cream

Refreshing, zesty, and irresistibly creamy, this Lemon Poppyseed Ice Cream is a perfect treat for a hot summer day or anytime you’re craving something light and citrusy.

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Ingredients

  

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/4 cup fresh lemon juice about 2 lemons
• Zest of 2 lemons
• 1 tablespoon poppyseeds
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Whip the heavy cream to stiff peaks.
• Mix sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt.
• Fold whipped cream into the lemon mixture gently.
• Add poppyseeds and mix.
• Freeze for 4-6 hours until firm.
• Scoop and serve!