Calling all lemon lovers! Lemon curd ice cream, with rich, smooth, no-churn vanilla ice cream, and ribbons of sunshiny lemon curd, is a creamy dreamy treat!
This post was first published October 22, 2018 and was last updated August 22, 2020.
I’m kind of obsessed with lemon curd. Actually, I think I’ll take that a step further and say I’m kind of obsessed with microwave lemon curd. I started making it about 10 years ago and it is BY FAR one of my favourite recipes. With just a few ingredients, and about 15 minutes, you can be eating the silkiest, most luscious lemon treat ever!
Microwave lemon curd only takes 3 to 5 minutes to cook but it needs to cool before use, so take that into consideration when making this no-churn lemon curd ice cream. The ice cream takes about 15 minutes to make, and 6 to 8 hours to freeze, so plan accordingly.
Jump to:
What Is No-Churn Ice Cream?
I own a traditional ice cream maker, however, I currently have a very small apartment-sized fridge and freezer. It’s not the best for storing a giant ice cream maker bowl! No-churn ice cream has been a revelation for me over the last couple of years. Essentially whipped cream mixed with condensed milk and frozen, no-churn ice cream is light, airy, and can be made with only a hand or stand mixer and a freezer. This lemon curd ice cream recipe consists of a vanilla no-churn base with lemon curd swirled throughout.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and full instructions.
Ingredients
- microwave lemon curd (cooled)
- sweetened condensed milk
- vodka (optional)
- vanilla
- salt
- heavy whipping cream
Step-By-Step Instructions
Line a standard loaf tin with parchment paper and set aside. If you don’t own a loaf tin, a square 8-inch (20-cm) baking dish, or any other dish of relative size that can be placed in the freezer will work.
Stir the condensed milk, vodka (if using), vanilla, and salt together in a bowl until well combined. It may take a few minutes for everything to emulsify together. Set aside.
Add the cream to a large bowl, or the bowl of a stand mixer. Using a hand mixer, or a whisk attachment, whip the cream to medium-stiff peaks. When scooped up on the end of the mixer attachment(s), the cream should hold its shape like the picture below.
Add the condensed mixture to the bowl of whipped cream.
Using the mixer, whip everything together until the cream is light and fluffy, and the condensed milk is well combined.
Dollop one third of the whipped cream into the bottom of the parchment-lined loaf tin.
Spread the cream evenly throughout the tin.
Dollop one third of the lemon curd randomly over the top of the whipped cream.
Using the tip of a butter knife, swirl the lemon curd gently throughout the top of the cream.
Top the swirled lemon curd layer with another one third of the whipped cream. Repeat the process of dolloping a third of lemon curd on top and swirling it gently through.
Spread the final third of whipped cream evenly into the loaf tin and dollop it with the remaining third of lemon curd.
Swirl together the final top layer of curd and cream. Cover the tin with a piece of aluminum foil, or a lid if your tin has one, and freeze the lemon curd ice cream for 6 to 8 hours.
Scoop, serve, and enjoy!
Notes & Tips
Vodka is added to the ice cream base to help prevent it from freezing rock solid, however, it is completely optional. Some people say no-churn ice cream can be scooped straight from the freezer, however, in my experience, if using:
- No Vodka – Place your lemon curd ice cream in the fridge to thaw for 15 to 20 minutes before scooping.
- 1 Tablespoon Of Vodka – Thaw 10 to 15 minutes in the fridge before scooping.
- 2 Tablespoons Of Vodka – Thaw 5 to 10 minutes in the fridge before scooping.
If your lemon curd ice cream is too hard to scoop you can lift it out of the tin whole and serve it cut into slices.
Substitutions
If you don’t want to make homemade microwave lemon curd you can use a jar of store-bought. That being said, I promise you, homemade lemon curd is SO EASY and SO GOOD.
You can omit the vodka completely, however, you may need to let your lemon curd ice cream thaw in the fridge for a while before scooping.
Any clean-tasting 40% alcohol spirit can be used in place of vodka, but vodka is the best for leaving no trace of taste.
Don’t substitute the heavy cream or condensed milk. It won’t be the same at all.
More Tasty No-Bake Treats
Chocolate Raspberry Icebox Cake
Pretzel-Chocolate Chip Cookie Ice Cream Sandwiches
Chocolate Peanut Butter Ice Cream
Recipe
Lemon Curd Ice Cream
Calling all lemon lovers! Lemon curd ice cream, with rich, smooth, no-churn vanilla ice cream, and ribbons of sunshiny lemon curd, is a creamy dreamy treat!
Ingredients
- 1 can (300 ml) sweetened condensed milk
- 1 to 2 tablespoons vodka (optional)
- 1 teaspoon vanilla
- ⅛ teaspoon milk
- 2 cups (500 ml) 35% heavy cream
- 1 cup microwave lemon curd
Instructions
- Line a standard loaf tin with parchment paper and set aside. If you don't own a loaf tin, a square 8-inch (20-cm) baking dish, or any other dish of relative size that can be placed in the freezer will work.
- Stir the condensed milk, vodka (if using), vanilla, and salt together in a bowl until well combined. Set aside.
- Add the cream to a large bowl, or the bowl of a stand mixer. Using a hand mixer, or a whisk attachment, whip the cream to medium-stiff peaks.
- Add the condensed mixture to the bowl of whipped cream. Using the mixer, whip everything together until the cream is light and fluffy, and the condensed milk is well combined.
- Dollop one third of the whipped cream into the bottom of the parchment-lined loaf tin. Spread the cream evenly throughout the tin and dollop with one third of lemon curd on top. Swirl the curd gently through the top of the cream. Repeat twice more with remaining whipped cream and lemon curd to make a total of three layers of whipped cream and swirled lemon curd.
- Cover the tin with a piece of aluminum foil (or a lid if your tin has one) and freeze the lemon curd ice cream for 6 to 8 hours.
- Scoop, serve, and enjoy!
Notes
Vodka is added to the ice cream base to help prevent it from freezing rock solid, however, it is completely optional. Some people say no-churn ice cream can be scooped straight from the freezer, however, in my experience, if using:
- No Vodka - Place your lemon curd ice cream in the fridge to thaw for 15 to 20 minutes before scooping.
- 1 Tablespoon Of Vodka - Thaw 10 to 15 minutes in the fridge before scooping.
- 2 Tablespoons Of Vodka - Thaw 5 to 10 minutes in the fridge before scooping.
If your ice cream is too hard to scoop you can also lift it out of the tin whole and serve it cut into slices.
If you don't want to make homemade microwave lemon curd you can use a jar of store-bought. That being said, I promise you, homemade lemon curd is SO EASY and SO GOOD.
You can omit the vodka completely, however, you may need to let your ice cream thaw in the fridge for a while before scooping.
Any clean-tasting 40% alcohol spirit can be used in place of vodka, but vodka is the best for leaving no trace of taste.
Don't substitute the heavy cream or condensed milk. It won't be the same at all.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 9mgCarbohydrates: 5gFiber: 1gSugar: 8gProtein: 1g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.
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