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–+ servings
Homemade lemon curd ice cream in a bowl with sprinkles on top

No-Churn Lemon Curd Ice Cream

Sandi Gaertner
Creamy no-churn lemon curd ice cream.
4.87 from 15 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
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Prep Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes
Course Gluten Free Dessert Recipes, Gluten Free Frozen Dessert Recipes
Cuisine American
Servings 12
Calories 401 kcal

Ingredients
  

  • 2 pints heavy cream
  • ½ cup lemon curd
  • 11.25 ounces coconut condensed milk * see note
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon curd to swirl on top

Instructions
 

  • Add all of the ingredients to a Vitamix or blender.
  • Blend on high for 30 seconds until it is thick.
  • Pour into a freezer safe container and swirl the remaining lemon curd over the top. Freeze for 2+ hours.

Video

Notes

  1. Optional: Add lemon zest to the Vitamix or blender to add more lemon flavor.
  2. You can use regular or coconut condensed milk.
  3. This ice cream will keep up to a month in the freezer. Wrap it tightly with plastic wrap to avoid freezer burn.
  4. If you top with sprinkles, make sure to use gluten free sprinkles.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 401kcalCarbohydrates: 24gProtein: 4gFat: 33gSaturated Fat: 20gTrans Fat: 1gCholesterol: 117mgSodium: 102mgPotassium: 158mgFiber: 1gSugar: 22gVitamin A: 1230IUVitamin C: 1mgCalcium: 127mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.