Lemon Curd Ice Cream
This recipe for lemon curd ice cream was born out of a curiosity to make no-churn ice cream. I’d already been making my microwave lemon curd for years, but had only ever made homemade ice cream using an egg-based custard. What do you mean you can whip sweetened condensed milk with 35% cream and it turns into ice cream after freezing?!
Turns out, it’s deliciously true. It really is that easy to make ice cream without an ice cream maker. I add a tablespoon of vodka to help the ice cream stay scoopable straight from the freezer, but you can absolutely leave it out.
Also, I highly recommend making homemade lemon curd. It has a bright freshness that nothing store-bought (even the fancy imported lemon curds) can match.
Jump to:
Ingredients For Lemon Curd Ice Cream
Ingredient Notes
- 35% Cream: This is also called whipping cream. Make sure it’s cold from the fridge so it holds volume properly.
- Lemon Curd: Homemade is best for flavour and freshness. If you’re using my microwave lemon curd recipe, make sure it’s completely cooled before swirling it into the ice cream base.
- Salt: I use table salt. It enhances the flavour of the other ingredients.
- Sweetened Condensed Milk: This is not the same as evaporated milk. It’s thick and very sweet, and helps create the creamy texture.
- Vanilla Extract: Use any vanilla you like or have on hand.
- Vodka (Optional): A small amount can make it a bit easier to scoop straight from the freezer. You can leave it out with no impact on flavour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Salt: Fine sea salt or kosher salt will work in place of table salt.
Recipe Variations
Try any of the following for a twist on this no-churn lemon curd ice cream recipe:
- Candied Ginger: 2 to 3 tablespoons, finely chopped
- Crushed Meringues: ¼ to ½ cup, gently folded in
- Fresh Berries: ½ to ¾ cup, such as raspberries, blueberries, or blackberries
- Gingersnap Cookies: ½ to ¾ cup, chopped
- Pistachios: ¼ to ⅓ cup, chopped
- Shortbread Cookies: ½ to ¾ cup, roughly crumbled
- Toasted Almonds: ¼ to ⅓ cup, chopped
- White Chocolate: ¼ to ⅓ cup, finely chopped or mini chips
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Lemon Curd Ice Cream
STEP 1: Stir together the sweetened condensed milk, vodka, vanilla, and salt in a medium bowl.
STEP 2: Use a hand or stand mixer to whip the cream in a large mixing bowl until medium-stiff peaks form.
STEP 3: Add the condensed milk mixture to the whipped cream.
STEP 4: Continue whipping until the cream is light and fluffy and the condensed milk is fully incorporated, stopping to scrape down the sides if needed.
STEP 5: Dollop one-third of the ice cream base into the bottom of a parchment-lined loaf tin or freezer-safe container of your choice. Smooth the top with a spatula.
STEP 6: Dollop one-third of the lemon curd over the cream.
STEP 7: Use the tip of a butter knife to gently swirl the lemon curd into the surface of the whipped cream, then repeat twice more with the remaining whipped cream and lemon curd.
STEP 8: Cover the container and freeze for 6 to 8 hours, or until firm enough to scoop.
Expert Tips
1. Cold cream whips faster, so don’t take it out until you’re ready to use it.
2. You can mix the lemon curd right into the base instead of swirling it if you want.
3. No-churn ice cream has a slightly different mouthfeel than store-bought or homemade churned ice cream. Just so you know!
Recipe Notes
- Whip the cream to medium-stiff peaks. It should hold its shape but still look soft on the tip of the beater.
- If you’re not sure whether the condensed milk mixture is thoroughly combined, stop and use a spatula to gently fold it through.
- Use a light hand when swirling the lemon curd so the swirls stay defined.
- Before scooping, let the container sit at room temperature for 5 to 10 minutes to soften slightly.
Storage
- Store the ice cream in an airtight, insulated container or covered loaf tin in the freezer for up to one month.
Recipes Related To Homemade Lemon Ice Cream
Printable Recipe Card
Lemon Curd Ice Cream
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- 2 Mixing bowls one small to medium, one large
- Electric hand or stand mixer
- Rubber spatula or wooden spoon
- Butter knife
- Insulated ice cream container(s) with lid(s) or 9 x 5-inch (23 x 13 cm) loaf tin
- Parchment paper (if using loaf tin)
Ingredients
- 1 can sweetened condensed milk, 300ml
- 2 tablespoons vodka, optional
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- 2 cups 35% whipping cream
- 1 cup lemon curd, preferably homemade
Instructions
- Have insulated ice cream container(s) with lid(s) ready, or line a 9 x 5-inch (23 x 13 cm) loaf tin with parchment paper and set aside.
- Stir the condensed milk, vodka (if using), vanilla, and salt together in a small to medium bowl until well combined, then set aside.
- Add the whipping cream to a large mixing bowl or the bowl of a stand mixer. Using a hand or stand mixer on medium-high speed, whip the cream to medium-stiff peaks, about 3 to 4 minutes.
- Scrape the condensed milk mixture into the bowl of whipped cream. Continue whipping until the mixture is light, fluffy, and fully combined, stopping to scrape down the sides of the bowl if needed.
- Dollop one-third of the ice cream base into the bottom of the prepared container. Spread the surface evenly, then dollop one-third of the lemon curd over top and swirl it gently with the tip of a butter knife. Repeat twice more with the remaining ice cream base and lemon curd to make a total of three layers.
- Cover the container and freeze for 6 to 8 hours, or until firm enough to scoop.
Recipe Notes
- Whip the cream to medium-stiff peaks. It should hold its shape but still look soft on the tip of the beater.
- If you’re not sure whether the condensed milk mixture is thoroughly combined, stop and use a spatula to gently fold it through.
- Use a light hand when swirling the lemon curd so the swirls stay defined.
- Before scooping, let the container sit at room temperature for 5 to 10 minutes to soften slightly.
Storage
- Store the ice cream in an airtight, insulated container or covered loaf tin in the freezer for up to one month.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
Had some leftover lemon curd and was looking for a sweet treat to make it into — this was the perfect find! I am dairy free, so I subbed in sweetened condensed coconut milk and dairy free heavy cream 1:1 in the recipe and it was perfect! I’ve always made churned ice cream recipes, but this looked too good not to try, and both my husband and I loved it! He said he couldn’t even tell it was dairy free, which is always a win. Thanks for the recipe!