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    Home » Dessert

    Lemon Curd Ice Cream

    Published: Jun 2, 2021 · Modified: Jun 10, 2022 by Lee · This post may contain affiliate links · 2 Comments .

    Jump to Recipe Jump to Video

    Tart and creamy yet lovely and sweet, this Lemon Curd Ice Cream marries flavors and textures perfectly. Made with a homemade eggless lemon curd, this ice cream is gluten free, eggless and nut free!

    Scooping out Lemon Curd Ice Cream from the lemony swirls of the pan.

    This Lemon Curd Ice Cream is not overly tangy or too mild with just a hint of lemon. It truly is loaded with lemon flavor while still being super creamy and sweet! No ice cream maker is needed for this recipe, making it super simple to whip up!

    For more zesty lemon recipes, try my Lemon Sugar Cookies, Blueberry Lemon Loaf, Lemon Cupcakes and Lemon Thumbprint Cookies!

    Jump to:
    • Reasons To Love this Ice Cream
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Lemon Curd Ice Cream
    • Expert Baking Tips
    • Recipe FAQs
    • Other Ice Cream Recipes You'll Love
    • 📖 Recipe
    • Lemon Curd Ice Cream

    Reasons To Love this Ice Cream

    • Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Super Creamy- This ice cream is so creamy and smooth!
    • Lemon Juice and Zest- Using real lemons adds great tang like in my Lemon Buttercream Frosting!
    • Eggless Lemon Curd- Use this quick and easy eggless lemon curd recipe! It’s easy to make and so delicious. You’d never know it had no eggs!

    Ingredient Notes

    Sweetened condensed milk, kosher salt, vanilla, heavy cream, eggless lemon curd, and lemons in separate containers.
    • Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet. 
    • Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor. 
    • Lemon Juice- Make sure you use fresh squeezed from an actual lemon.
    • Eggless Lemon Curd- The recipe I have is completely egg free and can easily be vegan!

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan

    • Use a dairy free heavy whipping cream.
    • Only use sweetened condensed coconut milk.
    • Use the eggless lemon curd recipe and use a non dairy milk and vegan baking sticks when making it.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    How to Make Lemon Curd Ice Cream

    Here are the step by step instructions to make this ice cream! 

    Step 1: Make the Lemon Curd

    Use this recipe to make the Eggless Lemon Curd.

    Do this step first so it has time to cool.

    Step 2: Whisk the Sweetened Condensed Milk, Lemon Juice, Lemon Zest, Vanilla and Salt

    In a large bowl, whisk the sweetened condensed milk, the lemon juice, lemon zest, vanilla and salt until combined.

    It might take a minute or two for the lemon juice to fully incorporate with the sweetened condensed milk. 

    Step 3: Whip the Heavy Cream

    In a separate large bowl, beat the heavy cream until soft peaks form. You can also do this with a whisk. 

    A whisk with the sweetened condensed milk.
    Step 2
    A whisk that whipped the heavy cream.
    Step 3

    Step 4: Add in the Condensed Milk Mixture

    Whisk in the sweetened condensed milk mixture into the whipped cream and whisk until stiff peaks form.

    Make sure not to over whisk. Stop as soon as you get a stiff peak.

    Mixing the condensed milk, vanilla and salt mixture into the heavy cream.
    Whisking everything together into a milky white mixture.

    Step 5: Layer the Ice Cream and Lemon Curd

    Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.

    Then drizzle 3 tablespoons of cooled lemon curd all over the top of the ice cream. Take a butter knife and make swirls.

    Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of lemon curd.

    Once again swirl with the knife. Repeat this process one more time for a total of 3 times. 

    A scoop of bright yellow Lemon Curd Ice Cream from the pan.

    Step 6: Freeze

    If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. You can also use a rectangular freezer safe airtight container. Freeze overnight.

    Step 7: Let the Ice Cream Sit out about 10 min before Serving

    Normally no churn ice cream is super soft when left out and will turn to soup in seconds.

    Not this recipe.

    The acidity of the lemon juice seems to make it stay frozen longer. After about 10-15 minutes on the counter, the ice cream will have that creamy texture it’s supposed to have. 

    Expert Baking Tips

    • Make the Eggless Lemon Curd First- Make this first so that it can cool. It needs to cool for at least 15 minutes prior to adding it to the ice cream. I suggest making it the night before so it will be nice and cool. If it has solidified too much before adding it to the ice cream, just pop it in the microwave in a heat safe bowl and heat in 5 second increments until easy enough to drizzle.
    • Use Fresh Real Lemons- I know it's tempting to use lemon juice that is already made but it is best to use fresh lemons. This way the ice cream does not have a chemical taste.
    • Let the Ice Cream Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.

    Recipe FAQs

    Do I have to freeze this overnight?


    Yes. It needs about 6-7 hours to freeze.

    No churn ice cream is super soft and needs a long time to solidify. 

    If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter

    How much ice cream does this recipe make?


    This recipe makes about 1.5 quarts or 6 cups of ice cream. 

    Do you know of any vegan heavy cream brands?


    This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.

    As for allergens, it does contain coconut, sunflower and faba bean protein. 

    Can I use store bought lemon curd?


    Yes you can but keep in mind it will not be egg free/vegan. If using store bought, make sure it says gluten free and doesn't use gluten as a filler.

    How do I store this Lemon Curd Ice Cream?


    Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
    If using a loaf pan, cover the top with plastic wrap and then aluminum foil. 
    These are my favorite air tight freezer safe ice cream containers.

    The ice cream can be frozen for up to two weeks.

    Scoop of Lemon Curd Ice Cream with extra lemons on top.

    Other Ice Cream Recipes You'll Love

    • Sprinkles Ice Cream
    • Red Velvet Ice Cream
    • Chocolate Chip Cookie Ice Cream
    • Strawberry Ice Cream

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Scoop of Lemon Curd Ice Cream with extra lemons on top.

    Lemon Curd Ice Cream

    Author: Lee
    Tart and creamy yet lovely and sweet, this Lemon Curd Ice Cream marries flavors and textures perfectly. Made with a homemade eggless lemon curd, this ice cream is gluten free, eggless and nut free!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Freezing Time 6 hrs
    Total Time 6 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 8 Servings
    Calories 440 kcal

    Ingredients
     
     

    • 2 cups heavy whipping cream
    • 14 ounces sweetened condensed milk
    • 1 pinch kosher salt
    • 2 teaspoons pure vanilla extract
    • 1 tablespoon fresh grated lemon zest
    • ½ cup fresh squeezed lemon juice (must be fresh squeezed)
    • 9 tablespoons eggless lemon curd

    Instructions
     

    • In a large bowl, whisk together the sweetened condensed milk, salt, vanilla, zest and lemon juice. Make sure the lemon juice has fully incorporated into the condensed milk. This might take a minute or so.
    • In a separate large bowl, beat the heavy cream until soft peaks form. 
    • Pour the sweetened condensed milk mixture into the whipped cream and beat again until stiff peaks form. Be careful not to over whip!
    • Pour ⅓ of the ice cream into a 9 x 5 loaf pan. Then drizzle 3 tablespoons of cooled lemon curd all over the top of the ice cream. Take a butter knife and make swirls.
      Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of lemon curd. And once again swirl with the knife. Repeat this process one more time for a total of 3 times.
    • Cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight before serving.
    • When ready to serve, let ice cream sit out for about 10-15 min prior to serving, to soften. Enjoy! 

    Video

    Notes

    Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free and vegan/ gf lemon curd.  
    Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 440kcalCarbohydrates: 43gProtein: 6gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 148mgPotassium: 259mgFiber: 1gSugar: 42gVitamin A: 1008IUVitamin C: 9mgCalcium: 182mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The recipe for Eggless Lemon Curd is from Mommy's Home Cooking.

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:27 pm

      5 stars
      Tried to find a good lemon ice cream recipe everywhere! Thanks for this!

      Reply

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    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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