This Lemon Curd Ice Cream is ultra creamy, rich, and packed with bright citrus flavor. Swirls of silky lemon curd melt into smooth vanilla ice cream, creating the perfect balance of sweet and tangy. It’s refreshing, indulgent, and perfect for warm days or whenever you want a light but decadent dessert.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup lemon curd (store-bought or homemade)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Preparation Steps
Step 1: Whip the Cream
In a large bowl, whip the heavy cream until stiff peaks form.
Step 2: Mix Base
In another bowl, combine sweetened condensed milk, vanilla extract, lemon juice, and lemon zest.
Step 3: Fold Together
Gently fold the whipped cream into the lemon mixture until smooth and airy.
Step 4: Add Lemon Curd
Spoon half the mixture into a container, add dollops of lemon curd, then repeat layers. Lightly swirl with a knife.
Step 5: Freeze
Cover and freeze for at least 6 hours or until firm.
Step 6: Serve
Scoop into bowls and enjoy with extra lemon curd drizzle if desired.
Variations
- Add crushed graham crackers for a lemon pie flavor.
- Mix in fresh berries like raspberries or blueberries.
- Use lime curd instead of lemon for a tropical twist.
- Add white chocolate chips for extra sweetness.
- Swirl in cream cheese for a cheesecake-style ice cream.
Cooking Notes
- Use cold heavy cream for better whipping and structure.
- Do not overmix when folding to keep the texture light and creamy.
- Swirl the lemon curd gently to keep visible ribbons in the ice cream.
- Freeze in a shallow container for faster and more even freezing.
- Let the ice cream sit at room temperature for a few minutes before scooping for the best texture.
Serving Suggestions
- Serve in a bowl with fresh lemon slices or zest on top.
- Pair with shortbread cookies or graham crackers.
- Add a drizzle of extra lemon curd for stronger flavor.
- Serve alongside fresh berries for a refreshing combo.
- Use in ice cream sandwiches with soft sugar cookies.
Tips
- Use homemade lemon curd for a more intense flavor.
- Chill your mixing bowl before whipping cream for better results.
- Store in an airtight container to prevent ice crystals.
- For smoother texture, press plastic wrap directly on the surface before freezing.
- Add a pinch of salt to balance the sweetness and enhance the lemon flavor.
Prep Time / Freeze Time / Total Time
Prep Time: 15 minutes
Freeze Time: 6 hours
Total Time: 6 hours 15 minutes
Nutritional Info (Approx.)
Per serving:
Calories: 280
Carbohydrates: 22g
Fat: 20g
Protein: 3g
Sugar: 20g
FAQs
Can I make this without an ice cream maker?
Yes, this is a no-churn recipe, so no machine is needed.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
How long does it last in the freezer?
Up to 2 weeks in an airtight container.
Can I reduce the sweetness?
You can slightly reduce condensed milk, but it may affect texture.
Why is my ice cream too hard?
Let it soften for a few minutes before serving for the best consistency.
Conclusion
Lemon Curd Ice Cream is a simple yet luxurious dessert that delivers creamy texture and bright citrus flavor in every bite. With easy ingredients and no-churn preparation, it’s a perfect homemade treat that feels special without being complicated.