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–+ servings
pan of frozen lemon curd ice cream with ice cream scoop
4.3 from 24 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.