Creamy and dreamy rich lemon Ice Cream, prepared in the Ninja Creami Ice Cream maker. Extra creamy texture with fresh lemon juice, zest, mascarpone cheese for a deep ice cream flavor. No xanthan gum, protein powders or condensed milk. Just pure, real ingredients I feel confident feeding to my kids.
Today I’m sharing one of my all-time favorite Ninja Creami creations – a simple, wholesome (by my standards!) lemon ice cream.
I’ve always had a soft spot for lemon ice cream, but I’ve never come across a shop-bought version that doesn’t seem to contain half the periodic table. And if I can’t pronounce most of the ingredients, it’s probably not something I want to feed my kids.
Luckily for me, I’ve got my favorite mum toy – the Ninja Creami. After plenty of trial and error, it’s become my go-to for creating delicious, homemade desserts that taste indulgent without the guilt. This lemon ice cream is fresh, creamy, packed with real lemon flavor, and made with ingredients I actually feel good about serving to the whole family.
Ingredients and Substitutions
- Lemon – organic lemon – juice and zest needed for the recipe
- Mascarpone cheese – gives the ice cream a deep creamy note. Can be replaced with creme fraiche, or if needed whipping cream
- Sugar – I use brown sugar, other sweeteners like honey or maple syrup can be used too
- Banana – gives the ice cream extra creaminess
- Hot water – for melting sugar in
- Milk – whole milk
- Turmeric – just a pinch for color
How to make Lemon Ice Cream?
1st: Combine hot water and sugar, let sugar dissolve. Add in the Creami container together with the mascarpone cheese, banana and turmeric.
2nd: Fill the container with milk up to the max. fill line. Freeze. Then, secure the container in the Ninja Creami, run the ice cream or lite ice cream setting. Serve.
TIP: Leave the container on the counter for up to 15 minutes before running the ice cream/lite ice cream setting to reduce the need for re-spins.
TIP: When mixing the ingredients, I always beat the mascarpone, lemon and banana 1st. Then I add in the milk to ensure I’m not adding to much milk above the max. line.
Creamy Lemon Ice Cream (Ninja Creami)
Ingredients
- 220 g milk (approx.) or to max fill line
- 120 g mascarpone cheese
- 1 medium banana, peeled
- 60 g brown sugar
- 40 g hot water, boiling
- 1 medium lemon, juice and zest needed
- pinch of turmeric
Instructions
- First, in a large glass pour the hot water, then add the sugar and let dissolve completely.
- Next, transfer the mascarpone cheese, banana, lemon juice and lemon zest, pinch of turmeric into the Ninja Creami container. Add in the sugar water.
- Then, blend the mixtuwe until combined. Add in the milk – adjust if needed to reach the max. fill line.
- Freeze the container for up to 24 hours or until solid frozen. Usually it takes mine 12-16 hours to be solid frozen.
- Next, run the containers' sides under hot water for a few seconds, leave on the counter for approx.5-10 minutes to defrost a bit.
- Secure the container on the Ninja Creami and choose a program (ice cream or light ice cream).
- If the mixture looks crumbly, re-spin, but the light ice cream setting usually does not require this step. Serve immediately.
Notes
Nutrition
This post may contain affiliate links, please see full disclosure here.
Thw perfect ice-cream on a hot summer day.
Yes, indeed. Thank you!