Lemon Curd Ice Cream Recipe – Creamy, Tangy & Easy Homemade Dessert Treat

If you’ve ever found yourself wondering, “What to do with lemon curd?” or “What to make with lemon curd?”, well, I’ve got the answer: Lemon Curd Ice Cream.

This is one of those homemade ice cream recipes that makes you feel like a kitchen rockstar, but it’s actually super simple. If you love lemon dessert recipes easy, this one is gonna be your new favorite. It’s creamy, refreshing, and has just the right balance of sweet and tart. And best of all? No ice cream machine needed.

I’ve made a lot of dessert treats over the years (when you’ve got three kids, you gotta keep the snack game strong), and this might just be one of the best lemon desserts I’ve ever whipped up. It’s lighter than a lemon sorbet recipe but still packs that bright citrus punch. Plus, if you’ve got some homemade lemon curd sitting in your fridge, this is the perfect way to use it. If not, no worries—I’ll tell you how to make an easy lemon curd recipe too.

So, if you’re looking for lemon curd dessert ideas, an easy ice cream recipe homemade, or just a new favorite lemon curd dessert, grab a spoon. We’re making Lemon Curd Ice Cream, and it’s gonna be amazing.

Ingredients

• 1 cup lemon curd (store-bought or homemade—I won’t judge)
• 2 cups heavy whipping cream (the full-fat kind, don’t even think about skimping)
• 1 cup sweetened condensed milk (this is what makes it extra creamy)
• 1 teaspoon vanilla extract (adds just a little something extra)

Alright, that’s it. Four ingredients. Easy peasy lemon squeezy.

Step 1: Whip the Cream

First things first, grab a big mixing bowl because, if you’re like me, you’ll regret using a small one when everything starts splashing everywhere.

Pour the heavy whipping cream into the bowl and whip it using a hand mixer (or stand mixer if you’re feeling fancy) until stiff peaks form. If you don’t know what “stiff peaks” means, just keep whipping until it looks thick enough to hold its shape when you lift the beaters. Basically, you want it looking like clouds, not soup.

Set that aside for a sec.

Step 2: Mix the Good Stuff

In another bowl, stir together the sweetened condensed milk, vanilla extract, and lemon curd. Now, here’s where you can taste-test and adjust. Want it extra lemony? Throw in an extra spoonful of curd. Too sweet? Add a tiny pinch of salt.

Step 3: Combine Without Ruining It

Now, gently fold the lemon curd mixture into the whipped cream. Gently is the key word here—if you stir too aggressively, you’ll knock out all the air, and instead of light, fluffy ice cream, you’ll get a dense brick of sadness.

Once it’s all combined, do yourself a favor and swirl in a few extra spoonfuls of lemon curd. It creates these beautiful little ribbons of lemon throughout the ice cream, and it’ll make you feel like a pro.

Step 4: Freeze (a.k.a. The Hardest Part)

Pour the mixture into a loaf pan or any freezer-safe container. Smooth it out, cover it with plastic wrap, and pop it in the freezer. Now, this is the painful part—you gotta wait at least 6 hours, but overnight is even better.

And if your kids are like mine, they’ll check the freezer every 20 minutes asking if it’s ready. It’s not.

Step 5: Scoop & Enjoy

The moment of truth! Once it’s fully frozen, grab a spoon (or an ice cream scoop if you’re civilized), and dig in. It’s creamy, it’s refreshing, it’s lemony perfection.

Serve it in a bowl, in a cone, or—if your toddler is already licking it straight out of the container—just accept your fate and join in.

FAQs for Lemon Curd Ice Cream

Lemon Curd Ice Cream Recipe Card

Lemon Curd Ice Cream

This Lemon Curd Ice Cream is creamy, tangy, and incredibly easy to make—no ice cream machine required! With just four ingredients, this easy ice cream recipe homemade is the perfect lemon curd dessert for warm days or whenever you need a refreshing treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 8 hours hrs 10 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 cup lemon curd store-bought or homemade
• 2 cups heavy whipping cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract

Method

 

Whip the Cream

1. In a large mixing bowl, beat the heavy whipping cream with a hand or stand mixer until stiff peaks form.

Mix the Lemon Curd Base

1. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and lemon curd until smooth.

Combine the Mixtures

1. Gently fold the lemon curd mixture into the whipped cream. Be careful not to overmix—it should stay light and fluffy. For extra lemony swirls, add a few extra spoonfuls of lemon curd and lightly swirl it in.

Freeze

1. Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and cover with plastic wrap. Freeze for at least 6 hours (or overnight for best results).

Serve and Enjoy!

1. Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in cones, bowls, or with shortbread cookies for an extra treat.

Notes

• Add crushed shortbread cookies for a pie-like texture.
• Top with fresh berries or lemon zest for extra flavor.
• Substitute lime curd for a tangy twist.

 

This is one of those homemade ice cream recipes that just hits the spot. It’s creamy, it’s refreshing, and it’s got that perfect balance of sweet and tangy. Whether you’re looking for lemon curd dessert ideas, wondering what to do with lemon curd, or just craving a new easy ice cream recipe homemade, this one’s a winner.

And let’s be real—if you’ve got kids, you already know this won’t last long in the freezer. My three managed to polish off almost half the batch in one afternoon, and I had to remind them that, yes, Mom gets a turn too. If you love lemon dessert recipes easy, this one definitely deserves a spot in your summer lineup.

So the next time you find yourself with an extra jar of homemade lemon curd, or you’re searching for the best lemon desserts, skip the usual lemon sorbet recipe and give this a try. It’s simple, it’s delicious, and it might just become your go-to lemon curd dessert. Now, if you’ll excuse me, I think there’s still a tiny bit left in the freezer…