This lemon ice cream is bursting with rich lemon flavors. This simple, easy and effortless no-churn ice cream recipe uses only three ingredients, including lemon curd and takes less than five minutes to prepare. As a result, it is the ultimate refreshing summer dessert.
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Have you tried my no-fail lemon curd recipe yet? If you haven't, you absolutely must! That is this ice cream - OMG!!
I am so proud of that recipe. It's simple, easy and really delicious. That lemon curd recipe is like a little ginny that keeps making its appearance everywhere. In tarts, bars, cake filling, and of course this ice cream.
What does no-churn mean?
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
About this ice cream
I love lemon but I don't like when it's so strong that it hits you in the face (tongue). I like when the flavor of lemon is smooth and soft. It's there robust and bright, and yet not harsh and zingy.
Unlike normally when you just add lemon juice to make lemon ice cream, which sometimes can be really strong, this one uses lemon curd. So, it's got that lemon flavor all nestled into a rich cream custard based curd. It's absolute heaven. I know you are going to love this more than any other lemon ice cream you've ever made or eaten.
Now, I must admit that I'm always upset that my three ingredient ice cream pictures come all melted. And yet, the truth is that these ice cream are so darn creamy, that even with the air conditioning on, they just melt away. So, I have no choice but to show you these almost melted pictures!! You have to admit they do look rather delish.
If you like making no-churn ice creams then you must read my tips for no-churn ice creams.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk - Condensed milk is sweetened which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary add a tablespoon or two of powdered sugar.
- Vanilla - I do not add more vanilla because condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
- Lemon curd - You can use store-bought lemon curd, and yet homemade lemon curd is easier than you think. Here's my step by step tutorial to make your own homemade lemon curd.
Step by step instructions
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Combine lemon curd well into the whipped cream mixture.
- I like to save a little of the whipped cream and fold it after I have combined the lemon curd. This creates a nice white and yellow swirl effect.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop.
- Enjoy!
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Printable Recipe
3 Ingredients Lemon Ice Cream No Churn
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1 cup (250 ml) Lemon curd
Instructions
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Combine lemon curd well into the whipped cream mixture.
- I like to save a little of the whipped cream and fold it after I have combined the lemon curd. This creates a nice white and yellow swirl effect.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Mary Bostow
My favorite flavor whether it's summer or winter is lemon. I've got to try this!
Veena Azmanov
Absolutely Mary. Thanks I hope you try this one.
Amanda Mason
This sounds so delish! I want to put a scoop in my next smoothie!! Perfect for these hot summer days to cool me off! Thanks for posting this amazing no churn ice cream!!
Veena Azmanov
Thanks, Amanda. Yes, perfect for cooling off in this summer heat.
Kim @ Berly's Kitchen
This looks divine! I've been on an ice cream kick this summer, but I haven't made lemon ice cream yet. No churn is one of our favorites methods that way we don't have to drag out the ice cream machine. Can't wait to try this one. Looks so refreshing!
Veena Azmanov
Thanks, Kim. The lemon here is really light and refreshing. Nah you don't need any machine for this one.