Lime ice cream is a bright, zesty treat that can instantly lift your spirits on a warm day. With its creamy texture and refreshing lime flavor, it’s a dessert that feels both indulgent and light. Making this ice cream at home allows you to control the ingredients, giving you a smooth and flavorful result that store-bought versions can’t match. From the tangy lime zest to the rich cream, every bite is a perfect balance of sweetness and citrus brightness.
Why We Love This Lime Ice Cream Recipe
You’ll find yourself coming back to this lime ice cream recipe again and again because it hits all the right notes. It is smooth, creamy, and bursting with natural lime flavor. The richness of the egg yolks and heavy cream balances the tartness, creating a refreshing yet indulgent dessert. This ice cream is perfect for any occasion, whether you’re hosting a summer gathering or simply enjoying a quiet evening at home. The homemade version allows you to adjust the tartness and sweetness to your taste, making it truly customizable. Plus, it’s fun to make and gives a sense of accomplishment when you scoop your first creamy portion straight from your freezer.
Ingredients for Lime Ice Cream
To make this refreshing lime ice cream, you will need:
- 4 large egg yolks
- 3/4 cup (150 grams) granulated sugar, divided
- 1 cup (236 ml) whole milk
- 2 cups (473 ml) heavy cream, divided
- 2 tablespoons finely grated lime zest, packed
- 1/8–1/4 teaspoon salt
- 1/2 cup (118 ml) freshly squeezed lime juice
How to Make Lime Ice Cream
Start by preparing your ice cream bowl according to the manufacturer’s instructions, ensuring it is completely frozen. This is crucial to achieving a smooth texture. In a large bowl, whisk together the egg yolks and 1/4 cup of sugar until the mixture is pale and slightly thickened.
Next, in a medium saucepan, combine the remaining sugar, milk, 1/2 cup of heavy cream, lime zest, and 1/8 teaspoon salt. Heat over medium heat until it is hot and steaming. While the milk mixture is heating, pour the remaining 1 1/2 cups of heavy cream into a large mixing bowl, and place a fine-mesh sieve on top.
Tempering the eggs is the next step. Slowly pour the hot milk mixture over the yolks while whisking continuously to avoid cooking the eggs. Return the combined mixture to the saucepan and stir constantly over medium-low heat until it thickens slightly, coats the back of a spoon, and reaches 170°F (77°C).
Pour the custard through the sieve into the bowl with the remaining cream, pressing down gently on the lime zest to extract all the flavor. Taste and add additional salt if desired. Let the mixture cool for 30 minutes at room temperature, cover, and refrigerate for at least 8 hours or overnight to chill thoroughly.
Before churning, mix in the freshly squeezed lime juice. Pour the mixture into your frozen ice cream bowl and churn according to the manufacturer’s instructions. The ice cream will come out soft-serve style. For a firmer texture, transfer it to a freezer-safe container and freeze for 4 hours. It will firm up more if left overnight but remains scoopable after a few minutes at room temperature.
How to Serve Lime Ice Cream
Serving lime ice cream is simple, yet presentation can enhance the experience. Scoop it into small bowls or dessert cups and garnish with a sprinkle of lime zest or a thin slice of lime on the side. You can pair it with fresh berries for an added burst of color and flavor, or enjoy it with a crisp cookie or wafer for textural contrast. This ice cream is also an excellent base for floats, sundaes, or layered desserts. Its bright color and creamy consistency make it a visually appealing treat that draws attention on any dessert table. Serve immediately after scooping for the best texture, or let it sit for a few minutes if it’s too firm from the freezer.
Expert Tips for Lime Ice Cream
- Chill everything: Make sure your ice cream bowl, custard, and utensils are cold to ensure a smooth churn. Warm ingredients can affect texture and prevent proper freezing.
- Zest carefully: Only use the green part of the lime peel. The white pith is bitter and can spoil the delicate flavor.
- Tempering eggs: Pour the hot milk mixture slowly into the yolks while whisking to avoid scrambled eggs. This step is crucial for a silky custard.
- Adjust sweetness: Taste the mixture before churning and adjust sugar if needed. Lime can vary in tartness, so balance it to your liking.
- Soft or firm: For soft-serve texture, serve immediately after churning. For firmer ice cream, freeze longer, but let it sit a few minutes before scooping.
- Mix-ins: You can fold in chopped fresh fruits or a swirl of fruit puree after churning for added flavor.
How to Store Lime Ice Cream
Store your lime ice cream in an airtight container to prevent freezer burn and absorption of other flavors. Press a piece of plastic wrap directly onto the surface before sealing for extra protection. Keep it at 0°F (-18°C) or lower for optimal texture and longevity. Properly stored, it will stay fresh for up to two weeks without losing flavor or creaminess. Avoid frequent thawing and refreezing, as this can create ice crystals and alter the smooth texture. For serving, allow it to sit at room temperature for a few minutes if it’s too hard to scoop.
Variations of Lime Ice Cream
You can easily customize this lime ice cream recipe to suit your taste or experiment with flavors:
- Coconut lime: Replace 1 cup of heavy cream with coconut milk for a tropical twist.
- Key lime version: Use key limes for a more tart and aromatic ice cream.
- Mint lime: Add finely chopped fresh mint leaves during the final mix for a refreshing flavor.
- Cream cheese swirl: Fold in a softened cream cheese mixture after churning for a tangy, cheesecake-like variation.
- Sugar alternatives: Swap granulated sugar for honey or maple syrup to add a different depth of sweetness.
These variations allow you to adapt the recipe to suit your personal preference while keeping the bright, refreshing essence of lime ice cream intact.
Frequently Asked Questions About Lime Ice Cream
Can I make lime ice cream without an ice cream maker?
Yes, you can make it using the freeze-and-stir method. Pour the custard into a freezer-safe container and stir every 30 minutes until it reaches a creamy consistency.
How long does homemade lime ice cream last?
Stored properly in an airtight container, lime ice cream lasts about two weeks in the freezer without losing its flavor or texture.
Can I use lime juice from a bottle?
Fresh lime juice is best for flavor, but bottled juice can be used in a pinch. Adjust sugar as needed because bottled juice may be less tart.
Is it possible to make a dairy-free version?
Yes, you can use coconut milk or other plant-based creams instead of heavy cream. The texture will be slightly different but still creamy.
How do I prevent ice crystals from forming?
Chill the custard completely before churning, and store in an airtight container with plastic wrap pressed on the surface. Avoid repeated thawing and refreezing.
Can I add other flavors to lime ice cream?
Absolutely. You can add fruit purees, chocolate chips, or herbs like mint to enhance the flavor. Mix them in after churning for the best results.
Lime Ice Cream
Equipment
- Ice Cream Maker
- Mixing Bowls:
- Saucepan
- Fine Mesh Sieve
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar divided
- 1 cup whole milk
- 2 cups heavy cream divided
- 2 tablespoons finely grated lime zest packed
- 1/8–1/4 teaspoon salt
- 1/2 cup freshly squeezed lime juice
Instructions
- Prepare the ice cream bowl according to the manufacturer’s instructions, ensuring it is completely frozen.
- In a large bowl, whisk together egg yolks and 1/4 cup of sugar until pale and thickened.
- In a saucepan, combine remaining sugar, milk, 1/2 cup of heavy cream, lime zest, and 1/8 teaspoon salt. Heat until hot and steaming.
- Slowly pour the hot milk mixture over the yolks while whisking to temper the eggs. Return to the saucepan and cook, stirring, until thickened (170°F or 77°C).
- Strain the custard through a fine-mesh sieve into a bowl with the remaining heavy cream. Let cool for 30 minutes, then refrigerate for at least 8 hours or overnight.
- Before churning, mix in freshly squeezed lime juice. Pour mixture into the ice cream maker and churn according to manufacturer’s instructions.
- For a firmer texture, transfer to a freezer-safe container and freeze for at least 4 hours.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!