EASY Lemon Curd Ice Cream (No-Churn)

5 from 1 vote

EASY Lemon Curd Ice Cream (No-Churn)

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.

Prep Time5

Freeze Time4

Total Time4 5

Course: Dessert

Cuisine: American

Servings:

Calories: 462kcal

Author: Cara Lanz

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