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    Home » Recipes » Desserts » No Churn Lemon Curd Ice Cream

    Published: Jun 1, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    No Churn Lemon Curd Ice Cream

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    lemon curd ice cream in a waffle bowl
    lemon curd ice cream in a waffle bowl
    lemon curd ice cream in a waffle bowl
    lemon curd ice cream in a waffle bowl
    No Churn Lemon Curd Ice Cream

    No-churn lemon curd ice cream is the easiest way to make ice cream without an ice cream maker.

    With just four simple ingredients, you can make creamy homemade vanilla ice cream with lemon curd ripples for a refreshing summertime treat anytime.

    No Churn Lemon Curd Ice Cream in waffle bowls

    When it's ice cream season and everyone is screamin’ for something cool and creamy, why not make homemade ice cream?

    With this no-churn recipe, you don’t need any fancy equipment and it’s super easy to do. Plus, you’ll know exactly what’s in it. 

    And if you're a lemon lover, homemade lemon curd ice cream will become one of your new favorite lemon recipes!

    It's a delicious spring or summer dessert that's even more delicious served with Orange Angel Food Cake or topped with Balsamic Strawberries. OR make ice cream sandwiches with this Coconut Macaroon cookie recipe (yum!!). 

    Oh, and this is RIDICULOUSLY smooth and creamy ice cream. Once you try it, you may never scoop up the store-bought stuff again. I’m serious.

    You’re going to love this

    Crazy creamy. I really can’t overstate the velvety smooth and creamy consistency of this lemon curd ice cream.

    No churn ice cream. You don’t need an ice cream maker to make your own creamy lemon ice cream. Just a hand mixer. 

    4 ingredients. Cream, sweetened condensed milk, vanilla, and lemon curd. That’s it. 

    Easy lemon dessert. The addition of lemon curd adds fresh lemon flavor to this easy ice cream recipe.

    Ingredients

    Heavy cream. When you’re staring at all the options in the dairy case, know that heavy cream and heavy whipping cream are the same thing. Whipping cream or light whipping cream has a lower fat content and doesn’t whip up to the same consistency as heavy cream. 

    Sweetened condensed milk. This handy ingredient adds creaminess and sweetness. Make sure you don't accidentally grab evaporated milk -- the cans look really similar. 

    Vanilla. For the best vanilla flavor, use real vanilla extract instead of imitation vanilla. 

    Lemon curd. I use a jar of store bought lemon curd. But you can use your own lemon curd that you make from scratch. 

    Step-by-step instructions

    Step 1

    Chill a very large bowl and beaters in the refrigerator for an hour or in the freezer for 10-15 minutes. 

    Step 2

    In a medium bowl, stir together the sweetened condensed milk and vanilla. 

    Step 3

    In the chilled bowl, whip the cream with a hand mixer for about two minutes or until stiff peaks form — the peaks stand up straight when the beaters are lifted.

    whipped cream in a clear bowl

    Step 4 

    Gently fold the sweetened condensed milk mixture into the whipped cream. 

    Step 5

    Swirl dollops of the lemon curd into the ice cream mixture.

    ice cream mixture and lemon curd in a clear bowl

    Step 6

    Pour mixture into a freezer container or loaf pan.

    Press plastic wrap directly over the surface of the mixture, tightly cover it and freeze for 4 hours or overnight.

    No Churn Lemon Curd Ice Cream mixture in a glass freezer dish

    Storage

    Store your no-churn lemon curd ice cream in a tightly sealed container in the freezer, preferably in the back of the freezer to avoid temperature fluctuations, which can cause ice cream to become grainy. 

    For best results and to avoid getting ice crystals on the ice cream, cover the surface of the ice cream with a layer of plastic wrap. 

    No Churn Lemon Curd Ice Cream in waffle bowls next to a glass dish of lemon curd ice cream

    Expert Tips

    Use a metal or glass mixing bowl to whip the cream. Plastic or copper bowls can cause a reaction that won’t allow the cream to whip up nice and fluffy. 

    Chill the bowl and the beaters before making the whipped cream. Pop the bowl and the beaters in the fridge for an hour or the freezer for 10-15 minutes.

    Very cold heavy cream will whip faster and result in a smoother, fluffier texture than room temperature heavy cream.

    Whip the cream until stiff peaks form, which means the peaks stand up straight when the beaters are lifted. 

    Recipe FAQs

    What does no churn ice cream mean?

    No-churn ice cream means that you don’t need an ice cream machine to make ice cream! All you need is an electric mixer to whip the cream. Then fold in the sweetened condensed milk, stir or swirl in your favorite mix-ins, and four hours later — homemade ice cream!

    How long can I store no-churn ice cream in the freezer?

    Keep your homemade ice cream in a tightly sealed freezer-safe container in the freezer for about two weeks. Any longer than that and you run the risk of the texture becoming grainy or large ice crystals forming. One way to preserve your ice cream is to place a layer of plastic wrap directly on top of the ice cream, in addition to the lid.

    What to serve with lemon curd ice cream?

    I like to serve this lemon curd ice cream recipe in waffle cone bowls, but there are tons of things you can serve with it. Here are some fun ideas to dress up your finished ice cream:

    Lemon zest
    Blueberry sauce
    Cherry sauce
    Mixed fresh fruits
    Blueberries
    Raspberries
    Strawberries
    Blackberries
    Pineapple
    Mango
    Bananas
    Shortbread cookies
    Meringue cookies
    Chewy ginger cookies
    Toasted coconut
    Toasted almonds
    Sprinkles
    Pretzels
    White chocolate chips

    Hungry for more easy ice cream recipes?

    • Banoffee Ice Cream Pie
    • Java Chip Ice Cream (No-Churn)
    • Lemon Blueberry Graham Cracker Ice Cream Sandwiches
    • Coconut Frozen Yogurt Sandwiches

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    No Churn Lemon Curd Ice Cream

    EASY Lemon Curd Ice Cream (No-Churn)

    Cara Lanz
    No-churn lemon curd ice cream is the easiest way to make ice cream without an ice cream maker. With just four simple ingredients, you can make creamy homemade vanilla ice cream with lemon curd ripples for a refreshing summertime treat anytime.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Freeze Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 462 kcal

    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 — the peaks stand up straight when the beaters are lifted.
    • 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 or loaf pan.
      Press plastic wrap directly over the surface of the ice cream, tightly cover it and freeze for 4 hours or overnight.
    • Store your no-churn lemon curd ice cream in a tightly sealed container in the freezer, preferably in the back of the freezer to avoid temperature fluctuations, which can cause ice cream to become grainy.
      For best results and to avoid getting ice crystals on the ice cream, cover the surface of the ice cream with a layer of plastic wrap.

    Notes

    Use a metal or glass mixing bowl to whip the cream. Plastic or copper bowls can cause a reaction that won’t allow the cream to whip up nice and fluffy. 
    Chill the bowl and the beaters before making the whipped cream. Pop the bowl and the beaters in the fridge for an hour or the freezer for 10-15 minutes.
    Very cold heavy cream will whip faster and result in a smoother, fluffier texture than room temperature heavy cream.
    Whip the cream until stiff peaks form, which means the peaks stand up straight when the beaters are lifted.

    Nutrition

    Calories: 462kcalCarbohydrates: 46gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 170mgPotassium: 230mgFiber: 1gSugar: 44gVitamin A: 1007IUVitamin C: 2mgCalcium: 179mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

    This is where I share my recipes, tips, and inspiration for a happy home.

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