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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.
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Prep Time 10 minutes
Total Time 8 hours 10 minutes
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.