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Lemon Poppyseed Ice Cream Recipe

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4.6 from 76 reviews

This Lemon Poppyseed Cake Ice Cream combines the bright, citrusy flavor of lemon cake with crunchy poppyseeds, blended into a creamy, indulgent ice cream. The heat-treated lemon cake mix provides a safe base without raw eggs, while frozen lemon cake cubes add texture and bursts of lemony sweetness in every bite. Perfect for a refreshing and unique dessert that balances tartness, sweetness, and creaminess.

Ingredients

Ice Cream Base

  • 1 1/2 cups lemon cake mix (heat treated)
  • 1/2 cup sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 2 teaspoons poppyseeds

Mix-ins

  • Frozen lemon cake, cubed

Instructions

  1. Prepare the Lemon Cake Mix: Heat treat the lemon cake mix by spreading it out on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes to kill any bacteria, then allow it to cool completely.
  2. Make the Ice Cream Base: In a mixing bowl, combine the heat-treated lemon cake mix and sugar. Gradually whisk in the whole milk until fully incorporated. Add the heavy cream, vanilla extract, and salt, whisking until the mixture is smooth and homogeneous.
  3. Add Poppyseeds: Stir in the poppyseeds evenly throughout the ice cream base to ensure an even distribution of flavor and texture.
  4. Chill the Base: Cover the mixture and refrigerate for at least 2 hours to allow the flavors to meld and the base to thoroughly chill, which is important for a smooth texture when churning.
  5. Prepare Frozen Cake Cubes: Cube the lemon cake and freeze the pieces solid. These will be folded into the ice cream later to add bursts of lemon cake flavor and texture.
  6. Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-30 minutes, until it reaches a soft-serve consistency.
  7. Fold in Cake Cubes: Gently fold in the frozen lemon cake cubes into the churned ice cream to distribute them evenly without melting the ice cream.
  8. Freeze to Firm Up: Transfer the ice cream to a freezer-safe container and freeze for at least 2 more hours, or until firm enough to scoop.

Notes

  • Heat treating the cake mix is crucial to eliminate any risk from raw flour or eggs.
  • Ensure the ice cream base is well chilled before churning to improve texture and prevent ice crystals.
  • Frozen cake cubes prevent the ice cream from melting too quickly when mixed in, maintaining ideal texture.
  • This recipe yields a creamy, slightly tart ice cream with crunchy poppyseeds and chewy cake bits.
  • Store the ice cream in an airtight container to avoid freezer burn and preserve freshness.

Find it online: https://mealoria.com/lemon-poppyseed-ice-cream-recipe/