Lemon Curd Ice Cream (No Churn Recipe)

Minimal effort – There is no need for special equipment like an ice cream machine with this Lemon Curd Ice Cream. You simply need a whisk, spatula, stand or hand mixer, and a freezer-safe container with a lid or plastic wrap – there are all pretty basic items that I’m sure you already have in your kitchen.

Flexible and customizable – You can use this recipe with any fruit curds – not just tangy lemon curd. Everything from passion fruit curd to cranberry curd can be used – the sky is the limit!

Perfect for a cool down – Making a lemon-based frozen treat feels extra refreshing on those long hot days of summer. It will be a favorite for any lemon lover!

Sweetened condensed milk – Make sure you’re buying the right type of canned milk. You don’t want to buy evaporated milk – that’s a whole different product. 

Lemon juice and zest – Fresh lemon juice and zest will taste best. You can use a simple hand juicer to get your fresh juice and a microplane for zesting your lemons. I recommend zesting first, then juicing as it is easier to hold onto the whole lemon while zesting vs. smaller pieces. 

Heavy whipping cream – This is also an important distinction – you need heavy cream. Half and half or light cream will NOT produce the results you’re looking for. 

Lemon curd – You can make your own lemon curd, but you can also simply buy a store-bought jar of lemon curd. You can find it in just about any grocery store, but if you can’t find it locally you can buy lemon curd online.

Step 1: Whisk the fresh lemon zest and juice into the sweetened condensed milk in a medium bowl. Then, whip your heavy cream with an electric mixer in a separate large bowl until stiff peaks form.

Step 2: Gently, fold your condensed milk mixture into the whipped cream.

Step 3: Add about half of the mixture to a freezer-safe container. Add about half of the lemon curd in little dallops distributed all over the top of the base.

Steps 4-5: Swirl the curd with a thin spatula or skewer to create a pattern. Then, repeat with the remaining base and curd. Press parchment or plastic wrap directly on the surface, then add an air-tight lid or wrap in aluminum foil. Freeze for at least 3-4 hours.

Step 6: Once frozen, allow to sit at room temperature for about 10 minutes before digging in with your scoop. Then, scoop it into a bowl or a cone and enjoy!

Expert Tips and Variations

Can I use homemade lemon curd?

You definitely can! Homemade lemon curd provides the extra lemon flavor just as well as store-bought curd.

How do you store homemade Lemon Curd Ice Cream?

To store, press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Then cover the container with a tight-fitting lid or wrap it in aluminum foil. It should keep well in the freezer for up to two weeks.

Why did mine turn out icy?

The iciness can result from several factors: not whipping the cream to stiff peaks, too much water content in the ingredients, or temperature fluctuations in the freezer. Ensure your mixture is well combined, use high-fat content ingredients, make sure you are using thick curd, and keep your freezer at a consistent temperature for the best results. Placing parchment or plastic wrap directly on the surface before freezing and using an airtight container can help ice crystals from forming on the surface. 

What is the difference between ice cream maker and no-churn ice cream recipes?

A machine works by incorporating air and preventing ice crystals from forming through a churning process, which results in a smooth, creamy texture. No-churn recipes rely on whipped cream to introduce air and achieve creaminess without the need for a machine.