Name: Pucker Up Buttercup Lemon Ice Cream
Prep time: 15 min
Cook time: 6 min
Total time: PT-488376H40M13S
Cuisine: American
Ingredients: 2 cups heavy cream; 2 cups half and half; 2¼ cups sugar; 1 cup fresh lemon juice (about 3–4 lemons); 3 egg yolks; 2 tbsp fresh lemon zest; Lemon sugar cookies (homemade or store-bought)

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Pucker Up Buttercup Lemon Ice Cream is a creamy, zesty custard-style dessert that I turn to when I want something refreshing, sweet, and just tart enough to make my taste buds dance. Made with real lemon juice and zest, this ice cream is pure sunshine in a bowl. Whether served on its own or nestled between two soft lemon sugar cookies for an indulgent sandwich, it’s a summer classic I can enjoy any time of year.

Why You’ll Love This Recipe

This lemon ice cream is smooth, luscious, and bursting with citrus flavor. I love that it uses real ingredients—nothing artificial—which gives it a fresh, clean taste. The custard base makes it extra rich and silky, and the lemon zest adds an aromatic punch that balances the sweetness beautifully. It’s nostalgic, elegant, and incredibly easy to make if I’ve got an ice cream maker and a bit of time to chill. Pucker Up Buttercup Lemon Ice Cream

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Ice Cream:
2 cups heavy cream
2 cups half and half
2 1/4 cups sugar
1 cup fresh lemon juice (from 3–4 lemons)
3 egg yolks
2 tablespoons fresh lemon zest

Optional for Lemon Ice Cream Cookie Sandwiches:
Lemon sugar cookies (homemade or store-bought)

directions

Make the lemon custard base
In a large saucepan, I whisk together the sugar, lemon juice, egg yolks, and lemon zest over medium heat and cook for about 1 minute.
Add dairy
I pour in the heavy cream and half and half, then continue whisking constantly over medium-low heat for 5–6 minutes. Once it just begins to bubble, I remove it from the heat.
Chill the mixture
I transfer the custard to a bowl, cover it lightly with plastic wrap (directly on the surface), and refrigerate until completely chilled. This helps the ice cream churn faster and develop a smooth texture.
Churn into ice cream
Once chilled, I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze or serve
At this point, I can enjoy it immediately as soft serve, or transfer it to a container and freeze it for a few hours until it’s scoopable.
(Optional) Make ice cream cookie sandwiches
For a fun twist, I scoop the lemon ice cream between two cooled lemon sugar cookies to create a refreshing sandwich treat.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 6 minutes
Chill time: At least 2–3 hours
Total time: Around 3–4 hours including chilling and churning

Variations

Berry Burst: I sometimes stir in fresh raspberries or blueberries after churning for a fruity twist.
Limoncello Infusion: A splash of limoncello gives it an adult kick and enhances the lemon flavor.
Dairy-Free Version: I use coconut cream and almond milk for a lighter, plant-based version with a tropical edge.
Ginger Zest: A bit of finely grated fresh ginger adds warmth and complexity to the citrus.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it scoopable, I let it sit at room temperature for 5–10 minutes before serving. I don’t reheat this one—it’s best served frozen.

FAQs

Can I use bottled lemon juice?

I don’t recommend it. Fresh lemon juice gives the best flavor, and bottled varieties often have preservatives that alter the taste.

Do I need an ice cream maker?

Yes, for best results. However, I’ve tried freezing the mixture in a loaf pan and stirring every 30 minutes for a few hours—it works, but the texture won’t be as creamy.

Can I make this ahead of time?

Absolutely. I usually make it a day ahead so it has time to firm up in the freezer.

How can I make it even creamier?

Using more egg yolks (up to 5) or replacing some half and half with more heavy cream will create a richer texture.

What cookies pair best for the sandwich version?

I love using lemon sugar cookies because their soft texture and tart flavor complement the ice cream beautifully. But vanilla wafers or shortbread also work well.

Conclusion

Pucker Up Buttercup Lemon Ice Cream is the ultimate treat when I want something fresh, creamy, and bursting with citrus. Whether I serve it in a bowl, make sandwich-style desserts, or eat it straight from the container (no shame), this lemony custard ice cream always brings smiles. It’s simple, nostalgic, and sure to become a summer favorite in my kitchen.