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
1
2
3
4
5
6- Pour sweetened condensed milk into a large mixing bowl. Add 1/2 cup lemon curd and lemon zest.
- Stir until completely mixed together.
- In a separate medium-size mixing bowl add the heavy cream.
- Whip until medium peaks form. DO NOT over beat!
- Add whipped cream to lemon curd mixture.
- Fold in until thoroughly combined.
- Transfer the mixture into a container.
- Dot with remaining lemon curd.
- Using a spoon or knife, swirl lemon curd into the whipped cream mixture.
- 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.
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
Ingredients
- 1 can sweetened condensed milk (not evaporated milk)
- 1 cup lemon curd divided
- 2 tsp lemon zest
- 2 cups heavy whipping cream
Instructions
-
In a large mixing bowl stir condensed milk and 1/2 cup lemon curd, and lemon zest until completely combined. Set aside.
-
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.
I’ve just put mine in the freezer. Fingers crossed it works out! I found it suuuuper sweet so I didn’t add any more lemon curd. I also found the cream and the lemon mixture didn’t fold very well together. I think my lemon mixture was a bit too THICK… Any suggestions for what do do with that?
I’m sorry that your ice cream and lemon curd didn’t blend in well together. I have never had that issue. The good news is you will have a delicious lemon curd swirl in your ice cream. Lemon curd always thickens while it cools. If your curd is too thick try adding in more lemon juice a teaspoon at a time until you reach the consistency that you want. I hope this helps. Let me know how your ice cream turns out.
Hi Janet, i made the ice cream using lemon curd made by lovely neighbour using lemons from her own trees. The ice cream is wonderful and i shall be experimenting with other fruits, i might try with some mango next time. Many thanks and best wishes. David from Down-under.
I would love to have a scoop of your ice cream! Especially Mango! Sounds amazing!
Hello, i want to try this recipe but i don’t know how big the can of condensed milk is. Would You kindly advise the amount in imperial or metric. Fyi, The can i have here (australia) is 375 gRams. Thank you & best regards, David.
My can of condensed milk is 397g. 375g should work just great.
This was delicious! I made homemade Condens milk and reduced it by Half the amount of the recipe as we like our desserts less sweet. And it was divine! Thank you..such a simple recipe.
Bravo for making your own condensed milk. It’s amazing how creamy and smooth the ice cream is. Thanks for your comment.
Hi janet, Do you have a similar recipe with choCOLATE OR COFFEE INGREDIENTS. i DON’T HAVE AN ICE CREAM MACHINE SO THIS SOUNDS WONDERFUL AS A REPLACEMENT. mANY THANKS!
The great thing about this recipe is that you can add just about ANYTHING! For a chocolate mocha: Warm the cream and add 2 tablespoons cocoa powder and 1-2 tablespoons instant coffee (instant espresso would work well but may require less). Stir until the cocoa and coffee have dissolved. Then you have to rechill the cream so it will beat up nice and fluffy. Once the cream is nice and fluffy fold in the sweetened condensed milk. Freeze as directed. This is actually sounding divine. I think I’ll try it and add toasted almonds and maybe a ribbon of fudge. 😋
This recipe got my attention with the first two words, “No-Churn”! I am looking forward to warmer weather so I can try this! But then again, why wait? :0)
Thank you, Janet!
Delia
Right? Why wait? 😘