ITALIAN_ICE
Lemon Italian Ice
🍒 Be the first to rate this🥄 6 min prep❄️ 24 hr freeze🍦 1 pint
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Closest I've gotten to the Italian ice cart from my hometown boardwalk is this Lemon Italian Ice out of the Ninja Creami. Just water, fresh lemon juice, and sugar, frozen overnight and run on Italian Ice till it's that fine, slushy, eat-it-with-a-spoon texture. My buddy Dave didn't believe it was three ingredients until he watched me make it. Use fresh-squeezed lemon, not the bottled stuff, because the bottled kind tastes faintly like cleaning supplies. Make sure the sugar fully dissolves before freezing or you get gritty bits at the bottom.
How it spins
🍦
Program
Italian Ice
❄️
Freeze
24 hrs
🥄
Prep
6 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Water1.75 cup
- Fresh Lemon Juice0.5 cup
- Granulated Sugar0.5 cup
Directions
- 1Stir the water, lemon juice, and sugar until every grain of sugar has dissolved.
- 2Pour into a Creami pint, staying below the max-fill line.
- 3Freeze the pint flat for about 24 hours.
- 4Lock the pint in and select the ITALIAN ICE preset.
- 5Since this base is fat-free, it usually needs a Re-spin or two with a tablespoon of water to smooth out.
- 6Serve as a slushy scoop.
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