Coarsely chop the cucumber and place in a blender or food processor along with the lemon juice and sugar. Process until smooth. Transfer mixture to an airtight container and refrigerate until chilled.
Transfer chilled mixture to an ice cream maker and freeze/process according to the maker’s instructions to achieve a soft-serve consistency. Then transfer to a freezer-safe container and place in the freezer for an additional 4 hours before serving.
When ready to serve, allow to sit at room temperature for 5 minutes then scoop and serve.
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