No-churn lemon curd ice cream is the easiest way to make homemade ice cream without an ice cream maker. With just four simple ingredients, you can whip, stir, and freeze your own super creamy vanilla ice cream with lemon curd ripples for a refreshing summertime treat.
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You’re going to love this
No churn ice cream. You don’t need an ice cream maker to make your own ice cream. This easy homemade ice cream recipe requires no fancy equipment. Just a hand mixer to whip the cream.
4 ingredients. Cream, sweetened condensed milk, vanilla, and lemon curd. That’s it.
So easy. I used to think that making whipped cream was hard. Then I tried it. It’s not. It just takes two minutes to whip the cream, then you just stir in the condensed milk and vanilla, and swirl in the lemon curd.
How to Make No Churn Lemon Curd Ice Cream
Chill a large mixing bowl and beaters in the refrigerator for an hour or in the freezer for 10-15 minutes.
Whip the cream and vanilla for about two minutes or until stiff peaks form.
Fold the sweetened condensed milk into the whipped cream.
Swirl dollops of the lemon curd into the sweetened whipped cream.
Spoon the mixture into a freezer container, cover, and freeze for 4 hours or overnight.
Store your no-churn lemon curd ice cream in a tightly sealed container in the freezer for a couple weeks to a month.
EASY No Churn Lemon Curd Ice Cream (4 Ingredients!)
Ingredients
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk
- 1 cup lemon curd
Instructions
- Chill a large mixing bowl and beaters in the refrigerator for an hour or in the freezer for 10-15 minutes.
- Whip the cream and vanilla for about two minutes or until stiff peaks form.
- Fold the sweetened condensed milk into the whipped cream.
- Swirl dollops of the lemon curd into the sweetened whipped cream.
- Spoon the mixture into a freezer container, cover, and freeze for 4 hours or overnight.
- Store your no-churn lemon curd ice cream in a tightly sealed container in the freezer for a couple weeks to a month.
Nutrition
Keep your homemade ice cream in a tightly sealed container in the freezer for up to a month. Any longer than that and you run the risk of it taking on the flavors of other stuff in your freezer. Or getting freezer burn.
One way to preserve your ice cream is to place a layer of plastic wrap directly over the surface of your ice cream, in addition to the lid.
I served mine in waffle cone bowls, but there are tons of things you can serve with lemon curd ice cream, like:
Blueberry sauce
Cherry sauce
Blueberries
Raspberries
Strawberries
Blackberries
Pineapple
Mango
Bananas
Shortbread cookies
Meringue cookies
Gingersnaps
Toasted coconut
Toasted almonds
Sprinkles
Pretzels
White chocolate chips
My Recipe Essentials
Snapware Food Storage Set
These air-tight glass containers easily go from my countertop to the freezer to the dishwasher. They also stack nicely in my cupboard. Oh, and the large rectangular one is just right for one batch of this ice cream. And if you split one batch into two flavors, the square ones are just the right size for a half-batch.
Anti-Freeze Ice Cream Scoop
This is the only type of ice cream scoop I've found that won't bend, rust, or stick to the ice cream. Plus, the handle is beefy enough for scooping the firmest ice cream.
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