No-Churn Lemon Curd Ice Cream

Three simple ingredients create this fresh No-Churn Lemon Curd Ice Cream.  

I have had several requests for lemon curd ice cream that doesn’t require an ice cream maker.  Ice cream without churning??  It can’t be good!  Wrong!  I can’t believe how creamy and dreamy this no-churn ice cream is.  I was shocked!  It’s surprisingly delicious and as smooth and creamy (if not more) than churned ice cream.  

I’ll admit it doesn’t have the amazing texture of Gelato, but will certainly give it a run for the money.  This is probably the simplest recipe you will ever make.  Three ingredients…well four ingredients if you add lemon zest that might take 10 minutes of your time.   

Simple No-Churn Lemon Curd Ice Cream

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1. Pour sweetened condensed milk into a large mixing bowl.  Add 1/2 cup lemon curd and lemon zest.
2. Stir until completely mixed together.
3. In a separate medium-size mixing bowl add the heavy cream. 
4. Whip until medium peaks form.  DO NOT over beat!
5. Add whipped cream to lemon curd mixture.
6. Fold in until thoroughly combined.

1. Transfer the mixture into a container.
2. Dot with remaining lemon curd.
3. Using a spoon or knife, swirl lemon curd into the whipped cream mixture.
4. Cover with plastic wrap and freeze for at least 4-6 hours or overnight.

Helpful Tips:

• DON’T over beat the whipping cream.  
• DON’T eat the entire bowl before freezing.
• DO lick the bowl clean. 
• DO use my homemade lemon curd recipe. 😉

I can’t think of any other tips.  It’s just so easy! Enjoy.

4 from 3 votes

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No-Churn Lemon Curd Ice Cream

Simple lemon curd ice cream that doesn't require a churn. Just three simple ingredients blended and placed in the freezer

Course Dessert

Cuisine American

Keyword Lemon Curd Ice Cream, lemon curd no-church ice cream, No-churn ice cream

Prep Time 10 minutes

freeze time 4 hours

Servings 8 servings

Calories 459 kcal

Author Janet Barton

Ingredients

• 1 can sweetened condensed milk (not evaporated milk)
• 1 cup lemon curd divided
• 2 tsp lemon zest
• 2 cups heavy whipping cream

Instructions

1. In a large mixing bowl stir condensed milk and 1/2 cup lemon curd, and lemon zest until completely combined. Set aside.

2. In a separate medium-size bowl, beat cream until medium peaks form. Fold whipped cream into lemon curd mixture until completely blended. Pour into a container. Dot remaining lemon curd on top and swirl through the ice cream mixture. Cover with plastic wrap then freeze for at least 4-6 hours or overnight. Makes a little more than a quart of ice cream.

Recipe Notes

• DON'T over beat the whipping cream.  
• DON'T eat the entire bowl before freezing.
• DO lick the bowl clean. 

No further notes.

Nutrition Facts

No-Churn Lemon Curd Ice Cream

Amount Per Serving (1 serving)

Calories 459 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 18g90%

Cholesterol 98mg33%

Sodium 170mg7%

Potassium 228mg7%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 44g49%

Protein 6g12%

Vitamin A 1007IU20%

Vitamin C 2mg2%

Calcium 179mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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