No Churn Lemon Curd Ice Cream

With four simple ingredients, create this fresh No Churn Lemon Curd Ice Cream. If you are a lemon lover like myself, then this recipe is for you. My No Churn Lemon Curd Ice Cream is smooth and rich, with hints of vanilla and swirls of lemon curd in every bite. You really could not get a creamier treat. This ice cream is worth the effort and wait that goes into making it.

If you are unfamiliar with lemon curd, please let me enlighten you. Lemon curd is a rich dessert topping or spread. It is sweet and buttery, with a pretty intense tart lemon flavor. It is rather easy to make at home.

WHAT IS NO CHURN ICE CREAM?

No churn means that you do not need an ice cream maker. No churn ice cream is essentially sweetened condensed milk folded together with whipped cream and vanilla for the base. Then, you can pretty much make any flavor combination you like.

If you have never tasted no churn ice cream I can tell you it is delicious. The first time I made no churn ice cream, I was in disbelief as to how good it tasted. No churn ice cream is rich and creamy.

You can make no churn ice cream in any flavor combination. The base is the same including sweetened condensed milk, whipped cream and vanilla.

CAN I USE EVAPORATED MILK INSTEAD?

No, sweetened condensed milk must be used for this recipe to come out correctly.

WHAT IS LEMON CURD?

Lemon curd is a rich tart dessert that is used for topping or spread. Lemon curd is made from eggs yolks, butter, sugar and lemon juice. It is not overly sweet and buttery with an intense tart lemon flavor. Lemon curd is great on biscuits, pancakes and waffles, cheesecakes, crepes, pound cake and so much more.

IS FANCY EQUIPMENT REQUIRED FOR MAKING NO CHURN ICE CREAM?

You do not need any fancy equipment to make no churn ice cream. I use my hand mixer for all my no churn recipes. Honestly, through-out the summer I always have my freezer loaded with some type of no churn ice cream. Some of my favorites are Strawberry No Churn Ice Cream and Blueberry Cheesecake No Churn Ice Cream.

HOW TO MAKE HOME-MADE ICE CREAM WITHOUT A MACHINE

So, do you think its impossible to make home made ice cream without a machine? It’s super easy. First, you always need to prepare your ice cream base. That means that you whip heavy cream until it turns into light and fluffy whipped cream. Then, you fold into the sweetened condensed milk.

Now, this is when the exciting part happens. You get to decide what kind of ice cream you want to make. The base is always vanilla. The possibilities are endless.

NO CHURN ICE CREAM FLAVORS FOR SPRING, SUMMER ,FALL AND WINTER

• Spring- Banana Cream Pie No Churn Ice Cream, Blood Orange No Churn Ice Cream, Lemon and Cream Cheese No Churn Ice Cream, Hummingbird Cake No Churn Ice Cream, Rhubarb Crumble No Churn Ice Cream, Pistachio No Churn Ice Cream, Carrot and Coconut Cake with Cream Cheese No Churn Ice Cream, Kiwi Lime No Churn Ice Cream, Almond n Apricots No Churn Ice Cream
• Summer- Peaches n Cream, No Churn Pina Colada, No Churn Blackberry Ice Cream, No Churn Strawberries n Cream, Raspberry with Chocolate Chip No Churn Ice Cream, Key Lime Pie No Churn Ice Cream, Strawberry Cheesecake No Churn Ice Cream, No Churn Black Forest Ice Cream, Lemonade No Churn Ice Cream, Pineapple No Churn Ice Cream, Mango n Cream No Churn Ice Cream
• Fall- Pumpkin Pie Spice No Churn Ice Cream, Vanilla Bourbon No Churn Ice Cream, No Churn Apple Pie Ice Cream, 5 Spice No Churn Ice Cream, Cinnamon No Churn Ice Cream, Cinnamon Maple No Churn Ice Cream, Maple Walnut No Churn Ice Cream, Butter Pecan No Churn Ice Cream, Peanut Butter and Jelly No Churn Ice Cream,
• Winter- No Churn Christmas Cookie Ice Cream, No Churn Espresso Ice Cream, No Churn Coffee Caramel Ice Cream, Candy Cane No Churn Ice Cream, No Churn Peppermint Ice Cream, Eggnog No Churn Ice Cream, Gingerbread Cookie Dough No Churn Ice Cream, Santa’s Milk and Cookies No Churn Ice Cream

WHAT SHOULD I USE TO FREEZE NO CHURN ICE CREAM?

A metal loaf pan is perfect for freezing no churn ice cream. It freezes faster and keeps the ice cream really cold.

TOOLS NEEDED TO MAKE NO CHURN LEMON CURD ICE CREAM-

For no churn ice cream, you need a metal loaf pan, spatula, two mixing bowls, a cutting board if using toppings, and a hand mixer.

INGREDIENTS NEEDED-

• 1 Can 14 ounces Sweetened Condensed Milk
• 2 Cups Heavy Cream
• 1 Tbsp Vanilla Extract
• 3/4 Cup Lemon Curd

INSTRUCTIONS HOW TO MAKE NO CHURN LEMON CURD ICE CREAM

1. In a large mixing bowl, take the heavy cream and whip to stiff peaks. Make sure the heavy cream is very cold.
2. In another mixing bowl, stir together the vanilla and sweetened condensed milk until thoroughly combined.
3. Gently fold the whipped cream into the sweetened condensed milk mixture. I cannot stress this enough-gently fold in the whipped cream so as not to deflate it.
4. For this no churn recipe, there are going to be 4 layers of no churn ice cream and lemon curd.
5. Divide the no churn mixture into four and start assembling. Also, divide the 3/4 cup lemon curd into four. Coat the metal loaf pan with a bottom layer of no churn ice cream. Take some of the lemon curd and gently swirl with a toothpick, cake tester or knife so that you see swirls of the ice cream and the lemon curd. You do not want the ice cream to turn all yellow.
6. Keep repeating until you have used all the no churn ice cream mixture and lemon curd.
7. Place the no churn lemon curd ice cream mixture into a loaf pan.
8. Cover with a layer of saran wrap that sits right on top of the no churn ice cream. Then, add another layer of saran wrap. Cover tightly with foil.
9. Place in freezer to sit overnight for best results.
10. When ready to eat- leave out for about 5-10 minutes or set in fridge for 10-20 minutes.

TIPS AND TRICKS FOR NO CHURN LEMON CURD ICE CREAM-

• Do not over beat the whipping cream.
• Make sure the heavy cream is cold before mixing.
• Make sure you cover the no churn ice cream with 2 layers of saran wrap. The first layer should be sitting directly on top of the no churn ice cream to prevent freezer burn.
• Cover very well with foil.
• A Metal loaf pan works best for this recipe. A metal loaf pan gets colder faster, which is important when making no churn ice cream. I do not recommend using plastic or a glass container.
• I cannot stress this enough. Get the right ingredients. Because the base of no churn ice cream only has three ingredients, it’s important you buy exactly what is listed. Do not try to substitute low fat or other alternatives as your no churn ice cream will not come out correctly.
• If you use extracts- for example mint or almond, be sure to only add a little at a time. Some extracts can be very potent.
• Be sure to chop up your mix-ins. Larger pieces become hard when frozen, so it’s definitely better to chop into bite size pieces.
• No Churn Ice Cream melts much faster than regular ice cream due to it not having a custard base.

No Churn Lemon Curd Ice Cream

★★★★★

5 from 3 reviews

With four simple ingredients, create this fresh No Churn Lemon Curd Ice Cream. If you are a lemon lover like myself, then this recipe is for you. My No Churn Lemon Curd Ice Cream is smooth and rich, with hints of vanilla and swirls of lemon curd in every bite. You really could not get a creamier treat. This ice cream is worth the effort and wait that goes into making it.

• Author: Allie
• Prep Time: 20 Minutes
• Total Time: 12 Hours
• Yield: 8 1x
• Category: Desserts
• Method: Freezer
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 Can 14 ounces Sweetened Condensed Milk
• 2 Cups Heavy Cream
• 1 Tbsp Vanilla Extract
• 3/4 Cup Lemon Curd

Instructions

• In a large mixing bowl, take the heavy cream and whip to stiff peaks. Make sure the heavy cream is very cold.
• In another mixing bowl, stir together the vanilla and sweetened condensed milk until thoroughly combined.
• Gently fold the whipped cream into the sweetened condensed milk mixture. I cannot stress this enough-gently fold in the whipped cream so as not to deflate it.
• For this no churn recipe, there are going to be 4 layers of no churn ice cream and lemon curd.
• Divide the no churn mixture into four and start assembling. Also, divide the 3/4 cup lemon curd into four. Coat the metal loaf pan with a bottom layer of no churn ice cream. Take some of the lemon curd and gently swirl with a toothpick, cake tester or knife so that you see swirls of the ice cream and the lemon curd. You do not want the ice cream to turn all yellow.
• Keep repeating until you have used all the no churn ice cream mixture and lemon curd.
• Place the no churn lemon curd ice cream mixture into a loaf pan.
• Cover with a layer of saran wrap that sits right on top of the no churn ice cream. Then, add another layer of saran wrap. Cover tightly with foil.
• Place in freezer to sit overnight for best results.
• When ready to eat- leave out for about 5-10 minutes or set in fridge for 10-20 minutes.

Notes

• Do not over beat the whipping cream.
• Make sure the heavy cream is cold before mixing.
• Make sure you cover the no churn nice cream with 2 layers of saran wrap. The first layer should be sitting directly on top of the no churn ice cream to prevent freezer burn.
• Cover very well with foil.
• A Metal loaf pan works best for this recipe. A metal loaf pan gets colder faster, which is important when making no churn ice cream. I do not recommend using plastic or a glass container.
• I cannot stress this enough. Get the right ingredients. Because the base of no churn ice cream only has three ingredients, it’s important you buy exactly what is listed. Do not try to substitute low fat or other alternatives as your no churn ice cream will not come out correctly.
• If you use extracts- for example mint or almond, be sure to only add a little at a time. Some extracts can be very potent.
• Be sure to chop up your mix-ins. Larger pieces become hard when frozen, so it’s definitely better to chop into bite size pieces.
• No Churn Ice Cream melts much faster than regular ice cream due to it not having a custard base.

SHOP THIS POST-

Hand Mixer

Metal Loaf Pan

Spatula

Mixing Bowls

Cutting Board

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