Meyer Lemon Ice Cream is a dreamy blend of tangy citrus and velvety sweetness, perfect for brightening any day. The smooth, creamy texture melts on your tongue, while the vibrant lemon flavor dances with a hint of floral undertones. It’s a refreshing treat that feels indulgent yet light, making it ideal for warm afternoons or as a zesty dessert finale. With just a bit of patience and a few simple steps, you’ll have a homemade delight that’s far superior to store-bought versions.

This recipe is surprisingly easy to whip up, taking only about 30 minutes of active prep before the freezer works its magic. The result is a luscious, golden-hued ice cream that’s bursting with sunshine flavor. Whether you’re a citrus lover or just craving something unique, this dessert is sure to impress. Share it with friends or savor it solo—it’s a little jar of happiness waiting to be enjoyed.

Ingredients for Meyer Lemon Ice Cream

1.5 cups full-fat coconut milk (1 can)
1.5 tablespoons corn starch (or tapioca starch as a substitute)
⅓ cup sugar
Zest and juice of 1 small Meyer lemon
⅛ teaspoon salt
Optional: Crushed vanilla wafers for serving

Step-by-Step Instructions

In a small bowl, mix ¼ cup of the coconut milk with the corn starch. Whisk until the starch is fully dissolved and no lumps remain.
Add the remaining coconut milk, sugar, Meyer lemon zest, Meyer lemon juice, and salt to the mixture. Whisk again until everything is well combined.
Pour the mixture into the bowl of your ice cream maker.
Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for a firmer consistency.
Optional: Top with crushed vanilla wafers or your favorite toppings before serving.

Creative Toppings to Elevate Your Meyer Lemon Ice Cream

While crushed vanilla wafers are a classic choice, try experimenting with other toppings to add texture and flavor. Fresh berries like raspberries or blueberries pair beautifully with the citrusy notes. For a crunchy twist, sprinkle toasted coconut flakes or crushed pistachios. A drizzle of honey or a dollop of whipped cream can also take this dessert to the next level.

How to Store and Keep Your Ice Cream Fresh

Store your Meyer Lemon Ice Cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. Let it sit at room temperature for 5-10 minutes before scooping for the perfect creamy texture.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the ice cream base the night before and refrigerate it. This allows the flavors to meld and saves you time the next day. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until smooth and creamy.

Recipe Variations to Mix Things Up

For a tangier twist, swap Meyer lemons for regular lemons or add a splash of lime juice. If you prefer a creamier texture, substitute half the coconut milk with heavy cream. For a boozy kick, mix in a tablespoon of limoncello or vodka to keep the ice cream extra smooth.

Essential Equipment for Perfect Ice Cream

An ice cream maker is key for achieving that creamy, scoopable texture. If you don’t own one, consider borrowing or investing in a budget-friendly model. A fine microplane grater is also helpful for zesting the Meyer lemon without any bitter pith. Lastly, a whisk or hand mixer ensures your base is smooth and well combined.