No-Churn Lemon Curd Ice Cream

This is the ice cream that everyone is going to hold up their bowls and ask you for seconds. It is creamy with a rich, sweet lemon flavor.

It is finally summer, and our family is going into relaxation mode. It is time to hang out outside and cool off with homemade lemon curd ice cream. If you love easy ice cream recipes as much as I do, you will want to see these amazing no-churn Gluten Free Ice Cream Recipes!

You won’t believe how easy this no-churn lemon ice cream recipe is to make. Lemon curd works beautifully between cake layers, like in this gluten free lemon layer cake.

Why I love this lemon curd ice cream:

• This lemon custard ice cream recipe’s beauty is the simple base ingredients (heavy cream, condensed milk, and your favorite fillings.)
• You can make this ice cream in any flavor and use any mix-in. It can be chocolate chip, cookie dough, or M&M ice cream. Look in your cabinet and see what you have to mix in.
• The ingredients mix up in seconds. Then it is just a few hours in the freezer.
• No ice cream machine is needed to make this lemon ice cream recipe!

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Lemon Curd – Lemon curd is creamy and full of delicious lemon flavor. You can use store-bought lemon curd, which is available in most grocery stores. You can also make your own lemon curd from scratch if you prefer
• Condensed Milk – You can use regular dairy condensed milk or coconut condensed milk.
• Heavy Cream– Use heavy whipping cream, NOT half and half. This is what adds the magic, so you have ice cream!
• Vanilla Extract – Use pure vanilla extract in this recipe.
• Lemon Zest- This is optional. Lemon zest adds a lot of nice flavors that cut into some of the sweetness of the ice cream, but some don’t like the texture of lemon zest.

Step 2: Add the lemon curd, zest, and heavy cream to the Vitamix. Put the cover on and blend the ingredients high until the mixture becomes thick and creamy.

🔑 Sandi says: If you love lemons, feel free to add an additional 2-3 TBSP of lemon juice.

Step 3: You can freeze the ice cream in several different types of containers. My favorite is listed below. I love it has a fitted lid to prevent the ice cream from getting freezer-burnt.

I also like to use loaf pans to freeze my homemade ice cream. Pour the ice cream mixture into a bread pan. Use a large spoon to spread the mixture to be evenly disbursed. If you use a loaf pan, it is important to seal the top with plastic wrap. I use a rubber band to secure it extra tightly.

Step 4: Use a small spoon to drop dollops of lemon curd on the ice cream. Use the spoon to swirl the lemon curd into the ice cream.

Step 5: Cover the top of the container with plastic wrap (or lid if you have ice cream containers.) Use a large rubber band to fasten the plastic wrap to the sides of the container. Place the tub in the freezer for 3 hours until frozen.

Enjoy!! This gluten-free lemon curd ice cream is thick, creamy, and perfect for any time! Top with gluten free sprinkles. Make sure you use gluten free sprinkles, as some brands are made on shared equipment with wheat.

If you need an easy homemade gluten free cone for your ice cream? Here is an easy tutorial to make your own Gluten Free Waffle Cones. My son came up with this genius idea, and it is an easy ice cream cone recipe that anyone can make.

You can also serve this ice cream in these Gluten Free Dessert Tacos.

Storage/Freezing:

Store in an airtight container or wrapped loaf tin in the freezer.