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!
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!
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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.