Lemon curd ice cream – few things are more refreshing than a scoop (or two!) of homemade lemon ice cream in the summer. Sweet, tangy, smooth, creamy, perfect for the season’s 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.
How to make homemade ice cream without an ice cream machine
So how do you make ice cream at home without an ice cream machine? Easy. First thing you need to do is prepare your ice cream base.
Mine is always heavy cream that I whip stiff and sweetened condensed milk.
Then comes the exciting part: deciding what kind of ice cream you want to make.
You can start with traditional vanilla if you like or you can experiment right away. Try making homemade pistachio chocolate chip ice cream. Or roasted cherry ice cream packed with chocolate chips. The delicious possibilities are endless.
Once you know what ice cream you want, just fold in the flavours and mix-ins to your base and freeze overnight.
Next day, you have smooth, creamy, homemade ice cream just the way you like it.
I get into more detail on how to make no-churn ice cream here (“no-churn” simply means making ice cream without a machine). Check it out.
How to make lemon curd ice cream
For the detailed recipe, scroll to the bottom of the page for the printer-friendly recipe card with nutritional information.
For this 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!
Ingredients for this easy lemon ice cream recipe
The ingredients are as simple and straightforward as the instructions:
- Sweetened condensed milk
- Lemon curd (I used my homemade lemon curd recipe but you can also use ready-made lemon curd)
- 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 to make lemon ice cream
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!)
Delicious lemony 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)? Get addicted to 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 Recipe – No Ice Cream Machine Needed
- 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 lemon curd ice cream? What’s your favourite ice cream flavour? I’d love to hear from you in the comments section below.