Lemon Ice Cream – No Churn

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 appearing 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 refers 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 it when its flavor is so strong that it hits you in the face (tongue). I like lemon’s flavor when it’s smooth and soft. It’s robust and bright, yet not harsh and zingy.

Unlike normal lemon ice cream, which is made by adding lemon juice and can sometimes 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 will love this more than any other lemon ice cream you’ve ever made or eaten.

I must admit that I’m always upset that my three-ingredient ice cream pictures come out all melted. And yet, the truth is that these ice creams 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 whipping cream with 38% fat. 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 produce ice crystals, so your ice cream will be a bit icy. There is nothing wrong with that, just as long as you know what to expect.
• Condensed milk – Condensed milk is sweetened, so we do not add any additional sugar. I always use my homemade condensed milk recipe, which takes just 5 minutes to make. The best thing about that recipe is that you can reduce the sugar. I highly recommend tasting 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 already contains vanilla. But feel free to add some more vanilla extract. 
• Lemon curd –  You can use store-bought lemon curd, but 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 it forms almost stiff peaks.

• Add the condensed milk and mix for a minute more to combine.

• Combine the 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 lovely 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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