There’s something undeniably delightful about a refreshing scoop of homemade ice cream on a hot summer day, especially when it’s bursting with the bright, zesty flavor of lemon curd. This No-Churn Lemon Curd Ice Cream is everything you want in a summer treat: creamy, refreshing, and delightfully easy to make. With no ice cream maker required and just four ingredients (egg yolks not included), it’s a recipe that invites you to slow down, savor the season, and indulge in the fleeting days of summer. Whether you’re serving it in cones at a backyard gathering or enjoying a scoop on the porch, this ice cream is a sweet moment worth making.
Scroll down for ingredient notes, answers to your frequently asked questions, a full video tutorial, and a printable recipe card.
Why You’ll Love This No-Churn Lemon Ice Cream
Taste & Texture
Sweet and tangy, smooth and creamy- think 'lemon creamsicle'. Everything is perfectly balanced in today's recipe. It perfectly captures the very essence of summer with its luscious texture and zesty finish.
Difficulty Level
One of the focal points of today's recipe is that it is very straightforward. Everything is whipped in one bowl- no bulky or expensive equipment is required.
Preparation Process
While you can use homemade lemon curd for today's recipe, store-bought is fine to use as well. You can usually find it in the jam and preserves aisle at your local grocery store. Otherwise, there is no 'prep' work involved for this ice cream recipe.
Simple Ingredients You’ll Need 🍋
- Heavy cream - with its high fat content, heavy cream creates a creamy texture and rich flavor. It's the base for good ice cream.
- Sweetened condensed milk - it provides both sweetness and a creamy texture that you fold into the whipped cream for an ultra-smooth result.
- Lemon Curd - swirled through the batter, it blends beautifully into the folds of cream. It offers a tangy yet sweet brightness to the recipe.
- Vanilla Extract - always! It adds an extra depth of flavor while enhancing other flavors.
Tips for Perfect No-Churn Ice Cream Every Time
- Do NOT overwhip the cream - Soft medium peaks are key to a perfectly balanced no-churn. This means you want the peaks to hold their shape, but you don't want them stiff. Everything needs to be smooth for the ultimate creamy result.
- About 10 minutes prior to whipping cream, I pop a metal bowl into the refrigerator. It helps the cream whip up faster and hold its shape.
- Sweetened condensed milk is key - There are two ingredients you will always need for no-churn ice cream: cream and condensed milk. Sweetened condensed milk- not to be mistaken for evaporated milk- is thick, creamy, rich, and of course, sweet. It replaces custard, which you would traditionally use in churned ice cream. With these two ingredients, you can create any flavor of ice cream you want. For recipe ideas and inspiration, browse our collection of no-churn ice creams!
- Fold, don't stir - Folding helps to preserve the air pockets in the whipped cream when incorporating the other ingredients. This is crucial.
FAQs About No-Churn Lemon Curd Ice Cream
Of course! As mentioned earlier, if you're pressed for time or just looking to keep things simple, store-bought lemon curd is fine. It can be found near the jams and preserves of your local grocery store. However, if you're curious to make your own, check out our 5-ingredient homemade lemon curd.
Absolutely not. That’s the beauty of this recipe- no churning, no fancy equipment, or extra steps. Just whip, fold, and freeze!
When stored in an airtight container, homemade ice cream can last about 2-3 months in the freezer. I will say, this is best enjoyed within two weeks for the best flavor and texture.
This recipe is naturally gluten-free! Note: If you do buy store-bought lemon curd, make sure it is certified gf.
I was inspired by lemon posset for today's presentation. I thought it was also fun to have individual servings. You'll need a sharp paring knife and a melon baller or spoon to hollow out the lemon halves. Check out the video below for the full tutorial!
Video for No-Churn Lemon Curd Ice Cream
Print
No-Churn Lemon Curd Ice Cream
- Total Time: 2 hours 10 minutes
- Yield: 2 quarts 1x
Ingredients
- 1 1/2 cups heavy cream
- 1 cup sweetened condensed milk
- 3/4 cup lemon curd
- 1 tablespoon vanilla extract
- Lemons, for serving
- Mint, for garnish
Equipment:
- Paring knife
- Melon baller
- Hand mixer with whisk attachment
- Metal bowl
Instructions
How to hollow out lemon halves:
- Cut each lemon in half, vertically. Using a paring knife, cut along the pith of the lemon. Then, using a melon baller or spoon, gently remove the pulp. Set the halves aside for the ice cream.
- Reserve the pulp and strain for the lemon juice for other purposes.
For the ice cream:
- In a chilled metal bowl, whisk heavy cream and vanilla with a hand mixer until soft, medium peaks form.
- Add the sweetened condensed milk and carefully fold it into the cream.
- Next, add the lemon curd, again carefully folding it into the mixture.
- Fill the prepared lemon halves with the ice cream. Store the remaining ice cream in a freezer-tight container.
- Wrap the lemons in cling film and store in the freezer for about 2 hours until ready. Serve with a garnish of mint. Enjoy!
- Prep Time: 10 minutes
- Inactive Prep Time: 2 hours
- Category: Dessert
- Method: Freezing
- Cuisine: American
And that’s our No-Churn Lemon Curd Ice Cream! If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
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Sandra Czosek says
Yummy!