Lemon Cake Ice Cream

Lemon Cake Ice Cream is creamy vanilla bean ice cream swirled with chunks of lemon cake and it's oh, so good.

Lemon Cake Ice Cream

Lemon Cake Ice Cream is my favorite homemade vanilla bean ice cream recipe folded with chunks Iced Lemon Loaf Cake. It’s a total birthday party, lemony-summer flavored, rich and cakey experience all in one scoop. You are going to love the flavors of this artisanal ice cream shop flavor at home.

Ingredients in Lemon Cake Ice Cream

• Half & Half and Heavy Cream - both are the essentials to any ice cream base.
• Egg Yolks - this is what gives the rich thick and creamy custard base to this ice cream.
• Sugar - gotta have sweetness!
• Vanilla Bean - I love using fresh vanilla bean but you could also use paste.
• Lemon Cake - either homemade or store bought will do! I have a great lemon cake recipe here.

How to Make Lemon Ice Cream

1. Cream - combine half-and-half, heavy cream, and the scraped vanilla bean in a saucepan. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. Eggs - Whisk egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
3. Cook - Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
4. Strain- strain mixture through a fine mesh sieve into a clean bowl and allow to sit at room temperature for 30 minutes.
5. Cool- Cover the bowl with plastic wrap after cooled and place into the refrigerator for 4 to 8 hours or overnight.
6. Freeze - Pour into an ice cream maker and process according to the manufacturer's directions. 
7. Cake- Dice the lemon cake into small cubes. When ice cream is finished, transfer to a large bowl and fold in cake. Transfer ice cream to storage containers and freeze until firm.

More Recipes for Lemon Lovers

1. Green Lemon Chicken
2. Lemon Poppy Seed Muffins
3. Lemon Chia Yogurt Pancakes
4. Raspberry Lemon Sweet Rolls
5. Lemon Yogurt Bundt Cake
6. Meyer Lemon Margaritas

Of course I like serving this ice cream in waffle cones because it really makes homemade ice cream feel special. Even die-hard chocolate lovers will go crazy for this recipe. Lemony Snicket it’s good! I mean really good, I’m definitely making this flavor again and again. So, have you ever eaten cake in ice cream? I hope you will give this recipe a try and then come back and tell me how much you loved it, ha! 

More Homemade Ice Cream Recipes to Love:

• No-Churn Strawberry Ice Cream
• No-Churn Mint Chocolate Chip Ice Cream
• No-Churn Circus Animal Cookie Ice Cream

Continue to Content

Lemon Cake Ice Cream

Yield: 1 ½ quarts

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 8 hours

Total Time: 8 hours 40 minutes

Perfect creamy vanilla bean ice cream with pieces of sweet
iced lemon cake swirled in.

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Ingredients

• 3 cups half-and-half
• 1 cup heavy cream
• 6 large egg yolks
• 1 cup + 1 Tbsp sugar
• 1 vanilla bean split in half and scraped
• 3 cups chopped lemon cake - store bought or homemade

Instructions

1. Place the half-and-half, the heavy cream, and the scraped vanilla bean into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl whisk the egg yolks until they lighten
   in color. Gradually add the sugar and whisk to combine.
3. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
4. Pour in the remainder and return the entire mixture to the
   saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
5. Strain mixture through a fine mesh sieve into a clean bowl
   and allow to sit at room temperature for 30 minutes.
6. Cover the bowl with plastic wrap after cooled and place into
   the refrigerator for 4 to 8 hours or overnight.
7. Pour into an ice cream maker and process according to the
   manufacturer's directions. This should take approximately 25 to 35 minutes.
8. While ice cream churns, dice the Iced Lemon Loaf Cakes into
   small cubes and set aside. When ice cream is finished, transfer to a large bowl that has been kept in the refrigerator to cool. Quickly fold in cake and transfer ice cream to storage containers. Freeze until firm and ready to scoop!
   
   

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