Lemon Curd Ice Cream

This Lemon Curd Ice Cream is pure sunshine in a scoop. It is creamy and bright with tangy citrus flavor, and the best part is you do not need an ice cream machine. It is the simplest way I know to bring real, homemade ice cream to the table with only four ingredients and hardly any effort. Whenever I make it for friends, everyone wants the recipe—and leftovers are never a problem.

Every time I make this ice cream, I think back to the first time I tried homemade lemon curd on a trip to England—this dessert brings that same burst of fresh lemony joy.

Ingredients

• Heavy whipping cream: gives the ice cream its soft creamy base look for cream with at least 36 percent milk fat for the smoothest texture
• Lemon curd: brings tangy citrus flavor and beautiful color homemade or high quality store bought curd will make a difference
• Sweetened condensed milk: does double duty sweetening and creating the creamy texture choose full fat for the best result
• Vanilla extract: gently rounds out the lemon flavor and adds depth opt for pure vanilla for the richest taste

Instructions

Whip the Cream:

Use a large mixing bowl and a hand or stand mixer beat the heavy whipping cream on medium until stiff peaks form about 3 to 4 minutes watch closely so the cream does not become grainy

Mix the Lemon Curd Base:

In a separate bowl whisk the sweetened condensed milk lemon curd and vanilla extract together until completely smooth you want no streaks of curd and even flavor throughout

Combine the Mixtures:

Gently fold the lemon curd base into the whipped cream using a rubber spatula light movements are key to keeping the mixture airy for extra swirls spoon extra lemon curd into the mix and swirl it lightly but do not overmix

Freeze:

Pour the finished mixture into a loaf pan or another freezer safe container use a spatula to smooth the top and cover tightly with plastic wrap freeze for six hours or overnight for fullest flavor and the right scoopable texture

Serve and Enjoy:

After freezing let the ice cream sit at room temperature for about five minutes this makes scooping easy serve in cones bowls or topped with crisp shortbread cookies for the ultimate lemon treat

Of all the ingredients lemon curd is my favorite since each spoonful pops with zesty flavor—I still remember my grandmother making giant batches every spring and the whole kitchen smelled like sunshine. Now whenever I make this recipe I feel like I am carrying on a little bit of that family tradition.

Storage Tips

Store the ice cream tightly covered in the coldest part of your freezer. Let it soften at room temperature five to ten minutes before scooping. Best eaten within two weeks for peak texture and flavor.

Ingredient Substitutions

Try lime or orange curd for a new citrus twist. Sub in coconut cream for a dairy free alternative though the texture will change. If you like extra lemon use lemon zest or a little lemon extract in addition to the curd.

Serving Suggestions

Spoon onto shortbread cookies for a lemon ice cream sandwich. Top with fresh berries or a sprinkle of toasted coconut. Pair with berry compote for a sweet tangy dessert.

Lemon Curd Ice Cream in History

Curd based desserts come from British baking traditions where lemon curd was often used in teatime tarts and cakes today it is embraced around the world as a way to add pure citrus punch to all kinds of sweets. Ice cream without a machine often goes by no churn and became popular as a flexible home cook solution for creamy desserts without special equipment.

Seasonal Adaptations

Make with blood orange or Meyer lemon curd in winter for sweeter flavor. Serve with summer berries when in season. Layer with crushed meringues for a spring pavlova style dessert.

Enjoy a scoop of sunshine with every bite. This ice cream is sure to become a summer favorite.

Common Recipe Questions

→ How do I achieve a smooth texture without an ice cream machine?

Whipping the cream to stiff peaks and gently folding in the lemon mixture ensures a light, creamy consistency without churning.

→ Can I use homemade lemon curd instead of store-bought?

Yes, both homemade and store-bought lemon curd work well. Homemade curd adds a fresher, tangier flavor if preferred.

→ How long does the dessert need to freeze?

For best results, freeze the mixture for at least 6 hours, or overnight, to allow it to fully set and achieve scoopable texture.

→ What toppings pair well with this dessert?

Fresh berries, lemon zest, or crushed shortbread cookies highlight the bright and creamy flavors beautifully.

→ Can the lemon curd be swapped for another flavor?

Try substituting lime curd for a zesty twist or orange curd for a sweeter citrus flavor profile.

→ How should leftovers be stored?

Store leftovers in a covered freezer-safe container to prevent ice crystals and preserve smoothness.