Lemon Curd No-Churn Ice Cream

Summer means ice cream around here, and what’s better than making your own? Forget the fancy machines and churns — this no-churn version is fast and easy to make. Lemon Curd No-Churn Ice Cream combines vanilla ice cream with the rich tang of lemon curd, for a pleasing taste treat.

The Components of Easy Lemon Curd No-Churn Ice Cream

The star of this ice cream is, obviously, lemon curd. If you already have some on hand, that’s great. It might be purchased, or you may wish to make your own using this lemon curd recipe. I recommend not including the zest, because I wanted this rich ice cream to be luxuriously smooth.

The other component is a simple vanilla ice cream base. Since this is a no-churn ice cream, that’s as easy as pouring condensed milk, whipping cream, and vanilla extract into a bowl and then mixing away.

See, I told you this would be easy!

My Lemon Curd Woes

Just to be clear, the lemon curd I made last week tasted just as it was supposed to. But instead of being the brilliant, cheery yellow I envisioned ribboning through the vanilla ice cream base, it turned out more of a buttery colour. And I don’t know why.

Here’s what I was expecting to see.

A dish of lemon curd is perched on a railing overlooking a green garden with blooming Bridal Wreath Spirea bushes.
Sweet, Tart, Rich … Dreamy Sunshine in a Bowl

Maybe it was because I used neutrally coloured cane sugar instead of dazzling white refined sugar. Maybe it was because when I was adding in the vanilla extract my hand slipped and I probably added two to three times the amount called for. As I said, the lemon curd tasted delicious, but I was disappointed with the colour.

But let’s keep this real. It’s just not feasible for me to remake a recipe for this reason alone. Not only is there all the extra time and cost to consider (absolutely worth it to get more important elements of a recipe — like, hello, flavour — just right), but there’s only so much ice cream that I can eat. Well, that’s not quite true. I can eat unlimited amounts of ice cream, and that’s why I can’t have multiple batches sitting around.

I retest and remake my recipes when I need to. This wasn’t one of those occasions. But the next time I make this one, I’m so looking forward to a much sunnier lemon curd.

Scoop and Enjoy!

Because lemon curd is so buttery, this is an extra-rich ice cream — don’t let the tartness of the lemon fool you. Okay, I do pretend to believe that citrus cancels out calories, but my avoidance of the scale this week is a sign that I know better.

I enjoyed my ice cream scooped into sugar cones (my absolute favourite). I also enjoyed it scooped into pretty dessert dishes. And I may have tucked into some that I’d spooned into drinking glasses. Yes, I ate it all, and no, I’m not going to tell you how fast it disappeared.

Just make this for yourself, and see how long it lasts (or doesn’t)!

Let’s Make Lemon Curd No-Churn Ice Cream

Lemon Curd No-Churn Ice Cream
Prep Time
10 mins
Freezing Time
4 hrs

The sweet creaminess of vanilla ice cream and the tangy richness of lemon curd bind into an ice cream marriage made in heaven. Factor in the ease of a no-churn ice cream and this is one union sure to endure. I used this lemon curd recipe, but omitted the zest because I think frozen zest would interfere with the smoothness I was looking for in this ice cream.

Category: Dessert
Keyword: lemon curd ice cream, lemon curd no-churn ice cream
Servings: 5 cups (8 to 10 servings)
Author: © Marlene Cornelis/UrbanCottageLife.com 2020
  • 1 can (300 ml) condensed milk
  • 2 cups whipping cream
  • 1 tsp pure vanilla extract
  • 3/4 cup lemon curd
How To Make This Recipe
  1. Pour the whipping cream and condensed milk into the bowl of a stand mixer and add the vanilla extract. Using the whisk attachment, gradually turn the mixer up to full speed and whisk until the mixture is expanded, fluffy and thick. 

  2. Decant about 1/3 of the mixture into a glass loaf pan or other container that will hold about 6 cups (see Note). Smooth, then dollop 1/4 cup of lemon curd over the surface. Repeat two more times. Using the blade of a knife or the handle of a spoon, run it through the mixture, up and down in one direction and then the other. The idea is to make distinct swirls of lemon curd, so resist the temptation to overdo it.

  3. Cover and freeze for about 4 hours, or until firm enough to scoop.

  4. If the ice cream has frozen solid, remove it from the freezer about 10 minutes to allow it to soften up for optimal scoopability.

Recipe Notes

If you don’t have a glass loaf pan or other container, you can use a metal loaf pan. I recommend lining it with plastic wrap to avoid scratching it when you scoop out the ice cream.

Looking for Other Easy Ice Creams?

There are a variety of ways to enjoy ice cream without having to make a custard and get out a churn (that makes delicious ice cream too, but who doesn’t like easy?). Banana based “nice creams” are a real treat, and this Blueberry Sweet Cherry version is one of my favourites (and so pretty too!). Pineapple Mint is another flavour variation. And getting back to the berry, how about this Blueberry Swirl No-Churn Ice Cream? I could go for a scoop right now.

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