Few things are more refreshing than a scoop (or two) of homemade lemon curd ice cream in the summer. Sweet, tangy, smooth, creamy, perfect for warm sunny days.
(Wondering what else to do with lemon curd? Try this luscious no-bake lemon cheesecake. Lemony goodness that sits on a delicious Oreo crust. You don’t even need to turn the oven on! If you’re craving for lemon cake though, you will love this lemon layer cake – it’s filled with silky lemon curd and frosted with lemon buttercream. Definitely worth turning the oven on for.)
Personally, I can eat lemon curd ice cream any time of the year. But summer is special. Summer is when indulging in lemon ice cream becomes exceptional.
Sweet and tangy. Smooth and creamy. Bright and vibrant. So refreshing!
Bonus: it’s so easy to make. You don’t even need an ice cream machine. Let’s get to it.
Why you’ll love making this recipe
This lemon curd ice cream is sure to become one of your favourites.
- It’s very easy to make. It comes together in no time and you don’t even need an ice cream machine to make it. It’s made with condensed milk, which gives it that smooth, creamy texture.
- And the recipe is easy to customize. You can add your favourite mix-ins like white chocolate, or toppings like raspberry sauce. You can make it a base for your ice cream cakes or use it for ice cream sandwiches. The possibilities are endless!
- Lemon ice cream is so refreshing. I love chocolate ice cream as much as you do but there’s just something special about enjoying a scoop of lemon ice cream on a hot summer day.
How to make lemon curd ice cream
The steps are easy and straightforward.
Step 1: Stir sweetened condensed milk, lemon curd, lemon extract and a pinch of salt until smooth and incorporated.
Step 2: Add a dollop of whipped cream to lighten the mixture.
Step 3: Gently fold in the rest of the whipped cream, careful not to deflate it.
Step 4: Transfer into a freezer-safe container, smoothen the top and cover with plastic wrap. Freeze overnight.
Step 5: Enjoy!
The ingredients are as simple and straightforward as the instructions:
- Sweetened condensed milk
- Lemon curd – I use my homemade lemon curd recipe but you can also use ready-made lemon curd. See more on this below
- Lemon extract
- Heavy cream that’s whipped to stiff peaks – for best results, make sure fat content is between 36 and 40%
I like making my own whipped cream – it just tastes better than the ones you buy in a tub. And it only takes 15 minutes at the most.
You just need to make sure the heavy cream, the bowl and the beaters you’re going to use are chilled. Then off you go!
Tools you need
Like I said, you don’t need an ice cream machine to make homemade ice cream.
Other than that, all you need are some bowls, a spatula and a freezer-safe container. So there is absolutely no reason not to go homemade ice cream crazy this summer!
(I bought these ice cream tubs from Amazon a few years ago and I love them!)
As you can see, this recipe is a breeze. To make it even easier, here are some tips for you:
Use lemon curd you like
I always use homemade lemon curd when making this recipe but if you’re buying from the store, make sure it’s one that you enjoy eating on its own.
Use full-fat heavy cream
When making homemade ice cream, it’s best to use full fat heavy cream. This means fat content is between 36 and 40%.
It whips better and sets better.
Taste, then taste some more
And since no-churn ice cream has no eggs in it, it’s safe to taste as you’re making it. So go ahead and taste at every step if you like.
You’re making your very own ice cream and you can make it as sweet and as fabulous as you want.
Use freezer-friendly container
Not all containers are created equal. Some would lead to ice forming at the bottom or sides of your ice cream. While others might expand in the freezer.
I’ve amassed a collection of ice cream tubs (see above) since I learned how to make ice cream and I exclusively use them. I’ve owned them for years and they still look like new!
Cover your ice cream with cling wrap
To be extra sure that ice doesn’t form on any part of your ice cream, especially the top, place cling wrap on it (place it right on the surface of the ice cream) before covering and putting in the freezer.
Then when you’re ready to eat, remove the cling wrap and reveal the creamy, ice cream underneath!
Half & half cannot be substituted for heavy cream in no-churn ice cream recipes because it just doesn’t have enough fat content for whipping (10 to 18 percent).
In a pinch, you can use whipping cream (30 to 36 percent milk fat) but it will result to a lighter, softer texture.
To prevent your ice cream from getting freezer burn or forming ice crystals:
(1) Place a piece of plastic wrap directly on the ice cream’s surface before placing the lid. This also helps prevent freezer smells from seeping into your ice cream.
(2) Make sure you use a freezer-safe container with a proper, tight-fitting lid.
It’s still safe to eat ice cream with a few ice crystals. It’s going to affect the texture and the taste though so you really want to protect it from air (its main enemy) and eat it within 2 weeks of making it.
Homemade ice cream lasts about 2 weeks in the freezer.
Because it doesn’t have the same preservatives as store-bought ice cream, when it comes to homemade ice cream, the fresher the better.
Some tips to keep it fresh for longer:
– Cover the top with plastic wrap (see above)
– Store in a relatively shallow and flat container vs. a deep dish
– Store towards the back of your freezer so that its temperature can remain fairly constant
Delicious lemon desserts for summer
Love lemon as much as I do? Treat yourself to these scrumptious lemony treats.
- Start the day with some light and fluffy lemon ricotta pancakes.
- In the mood for lemon pie (and it’s always a great time for lemon pie)? Try this luxurious and super easy to make Meyer lemon pie with condensed milk.
- For the ultimate lemon treat, try this lemon cheesecake recipe. It’s the best ever!
Lemon Curd Ice Cream
- In a large bowl, stir sweetened condensed milk, lemon curd, lemon extract and a pinch of salt until smooth and incorporated.
- Add a dollop of whipped cream to the mixture to lighten it.
- Mix until combined.
- Gently fold in the rest of the whipped cream, careful not to deflate it.
- Transfer the mixture to a freezer-safe container, smoothen the top and cover with cling wrap to prevent ice from forming.
- Freeze overnight.
Nutritional information are estimates only.
Happy ice cream making!
Did you make this recipe? What’s your favourite ice cream flavour? I’d love to hear from you in the comments section below.