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Cultured Raw Lemon Ice Cream With Only Three Real Food Ingredients

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The summertime heat can’t touch you when you have a bowlful of this uplifting and invigorating Lemon Ice Cream.



This recipe deserves a shoutout to Megan Stevens of Eat Beautiful. She used to run a cute little ice cream cafe in Eugene, Oregon called Vanilla Jill’s. They served some awesome treats made with unrefined, real-food ingredients.

I was blessed to have this cute shop nearby that was wholesome enough to take my daughter to for her first ice cream parlor experience. Megan had a cane sugar-sweetened Lemon Kefir ice cream on the menu. Although it was a little too sweet for my taste, it was my absolute favorite ice cream to get for the tangy and creamy lemon flavor.

This recipe is inspired by the unique combination of cultured dairy and lemon, first introduced to me by Megan Stevens!



Raw Cultured Lemon Ice Cream

I’ve taken fresh raw creamy milk and cultured it with my raw yogurt, then added raw, local honey and the zest and juice of one fresh lemon. The result is a three-ingredient ice cream worthy of the very best company!



Need an Ice Cream Maker?

I use the freezable attachment for my KitchenAid Stand Mixer. It has served me well.



Don’t Have Time To Culture?

You can substitute store-bought, plain, whole milk yogurt and real sour cream for the raw dairy in this recipe!



Cultured Raw Lemon Ice Cream

Cultured Raw Lemon Ice Cream

Yield: 6 Cups
Prep Time: 1 day 1 hour
Total Time: 1 day 1 hour

A raw, honey-sweetened, probiotic, tart and tangy treat!



  1. Freeze your ice cream bowl if necessary. Or follow your ice cream maker's instructions for preparing to make ice cream.
  2. If using raw dairy you will need to culture the milk and cream. This should be done at least one day prior to making the ice cream to give plenty of time for the culture to develop. In the morning take a quart jar and fill it halfway with raw whole milk and the other half with raw cream. Place the jar in a warm water bath until the temperature reaches 100°F. Add 2T raw yogurt culture and whisk well. Turn off the heat, cover the jar, and leave it in the water bath until it cools to room temperature. Let the milk culture overnight on the counter. Once set, refrigerate the raw cultured dairy until completely chilled.
  3. Zest and juice the lemon into a small bowl.
  4. In a larger bowl combine the chilled cultured dairy, honey, and lemon zest and juice and whisk well. Taste this mixture and adjust the honey as needed. I like mine right in the middle at about 3/4 cups.
  5. Follow the ice cream maker's instructions to freeze the ice cream.
  6. Place a 6-cup glass container into the freezer.
  7. Once the ice cream is frozen and fluffy, scoop it into the pre-frozen container. Cover the ice cream and return the container to the freezer. The ice cream should set up firm but will still be scoopable once completely frozen!


If you don't have time to culture your own dairy, 2 cups plain yogurt and 2 cups sour cream can be used as the base of the recipe.


Try My Other Healthy Raw Ice Cream Recipes 


This three-ingredient Raw Strawberry Sherbert comes together in less than three minutes!

Nutrient-Dense Strawberry Sherbert 


This real vanilla bean ice cream is made with only four nourishing ingredients and sweetened with maple syrup.

Raw Vanilla Bean Ice Cream



These soft and chewy gluten free cookies are made with properly prepared crispy pecans, browned butter and coconut sugar for a real food, really delicious treat! If you like pecan pie, you will love these cookies! #brownedbutter #pecans #pecanpie #cookies #glutenfree #grainfree #nourishing #wapf #simple #realfood #norefinedsugar #refinedsugarfree #icecreamsandwich #nuts #almondflour #coconutflour #butter #cookiesandmilk
Gluten-Free Browned Butter Pecan Cookies - Grain Free and Refined Sugar Free
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