No-Churn Lemon Curd Ice Cream (2024)

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April 10, 2020 12 Comments

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Three simple ingredients create this fresh No-Churn Lemon Curd Ice Cream.

I have had several requests for lemon curd ice cream that doesn’t require an ice cream maker. Ice cream without churning?? It can’t be good! Wrong! I can’t believe how creamy and dreamy this no-churn ice cream is. I was shocked! It’s surprisingly delicious and as smooth and creamy (if not more) than churned ice cream.

I’ll admit it doesn’t have the amazing texture of Gelato, but will certainly give it a run for the money. This is probably the simplest recipe you will ever make. Three ingredients…well four ingredients if you add lemon zest that mighttake 10 minutes of your time.

Simple No-Churn Lemon Curd Ice Cream

Pour sweetened condensed milk into a large mixing bowl. Add 1/2 cup lemon curd and lemon zest.
Stir until completely mixed together.
In a separate medium-size mixing bowl add the heavy cream.
Whip until medium peaks form. DO NOT over beat!
Add whipped cream to lemon curd mixture.
Fold in until thoroughly combined.

Helpful Tips:

DON’T over beat the whipping cream.
DON’T eat the entire bowl before freezing.
DO lick the bowl clean.
DO use my homemade lemon curd recipe. 😉

I can’t think of any other tips. It’s just so easy! Enjoy.

4.3 from 24 votes

No-Churn Lemon Curd Ice Cream

Simple lemon curd ice cream that doesn't require a churn. Just three simple ingredients blended and placed in the freezer

CourseDessert

CuisineAmerican

KeywordLemon Curd Ice Cream, lemon curd no-church ice cream, No-churn ice cream

Prep Time 10 minutes

freeze time 4 hours

Servings 8 servings

Calories 459 kcal

Author Janet Barton

Ingredients

1cansweetened condensed milk(not evaporated milk)
1cuplemon curddivided
2tsplemon zest
2cupsheavy whipping cream

Instructions

In a large mixing bowl stir condensed milk and 1/2 cup lemon curd, and lemon zest until completely combined. Set aside.
In a separate medium-size bowl, beat cream until medium peaks form. Fold whipped cream into lemon curd mixture until completely blended. Pour into a container. Dot remaining lemon curd on top and swirl through the ice cream mixture. Cover with plastic wrap then freeze for at least 4-6 hours or overnight. Makes a little more than a quart of ice cream.

Recipe Notes

DON'T over beat the whipping cream.
DON'T eat the entire bowl before freezing.
DO lick the bowl clean.

No further notes.

Nutrition Facts

No-Churn Lemon Curd Ice Cream

Amount Per Serving (1 serving)

Calories 459Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 18g90%

Cholesterol 98mg33%

Sodium 170mg7%

Potassium 228mg7%

Carbohydrates 46g15%

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Reader Interactions

Comments

Helene says
May 27, 2023 at 4:22 pm
I’ve just put mine in the freezer. Fingers crossed it works out! I found it suuuuper sweet so I didn’t add any more lemon curd. I also found the cream and the lemon mixture didn’t fold very well together. I think my lemon mixture was a bit too THICK… Any suggestions for what do do with that?
Reply
- Janet Barton says
  May 31, 2023 at 2:01 am
  I’m sorry that your ice cream and lemon curd didn’t blend in well together. I have never had that issue. The good news is you will have a delicious lemon curd swirl in your ice cream. Lemon curd always thickens while it cools. If your curd is too thick try adding in more lemon juice a teaspoon at a time until you reach the consistency that you want. I hope this helps. Let me know how your ice cream turns out.
  Reply
David platten says
December 5, 2022 at 12:14 am

Hi Janet, i made the ice cream using lemon curd made by lovely neighbour using lemons from her own trees. The ice cream is wonderful and i shall be experimenting with other fruits, i might try with some mango next time. Many thanks and best wishes. David from Down-under.
Reply
- Janet Barton says
  December 7, 2022 at 2:56 am
  I would love to have a scoop of your ice cream! Especially Mango! Sounds amazing!
  Reply
Da says
December 3, 2022 at 2:14 am
Hello, i want to try this recipe but i don’t know how big the can of condensed milk is. Would You kindly advise the amount in imperial or metric. Fyi, The can i have here (australia) is 375 gRams. Thank you & best regards, David.
Reply
- Janet Barton says
  December 7, 2022 at 2:58 am
  My can of condensed milk is 397g. 375g should work just great.
  Reply
Meghna says
August 9, 2020 at 4:47 pm

This was delicious! I made homemade Condens milk and reduced it by Half the amount of the recipe as we like our desserts less sweet. And it was divine! Thank you..such a simple recipe.
Reply
- Janet Barton says
  August 10, 2020 at 3:38 pm
  Bravo for making your own condensed milk. It’s amazing how creamy and smooth the ice cream is. Thanks for your comment.
  Reply
LISA says
April 23, 2020 at 3:12 pm
Hi janet, Do you have a similar recipe with choCOLATE OR COFFEE INGREDIENTS. i DON’T HAVE AN ICE CREAM MACHINE SO THIS SOUNDS WONDERFUL AS A REPLACEMENT. mANY THANKS!
Reply
- Janet Barton says
  April 23, 2020 at 5:28 pm
  The great thing about this recipe is that you can add just about ANYTHING! For a chocolate mocha: Warm the cream and add 2 tablespoons cocoa powder and 1-2 tablespoons instant coffee (instant espresso would work well but may require less). Stir until the cocoa and coffee have dissolved. Then you have to rechill the cream so it will beat up nice and fluffy. Once the cream is nice and fluffy fold in the sweetened condensed milk. Freeze as directed. This is actually sounding divine. I think I’ll try it and add toasted almonds and maybe a ribbon of fudge. 😋
  Reply
Delia M Bottoms says
April 11, 2020 at 11:53 pm

This recipe got my attention with the first two words, “No-Churn”! I am looking forward to warmer weather so I can try this! But then again, why wait? :0)
Thank you, Janet!
Delia
Reply
- Janet Barton says
  April 12, 2020 at 12:53 am
  Right? Why wait? 😘
  Reply