If you’re craving a dessert that’s creamy, tangy, and bursting with fresh citrus flavor, you’re going to fall head over heels for this Lemon Curd Ice Cream. It’s an absolute dream of a treat, blending the bright zing of lemon curd with luscious, whipped cream and just the right touch of sweetness. Whether you’re serving it up on a warm summer afternoon or as an elegant finale to a dinner party, this ice cream is guaranteed to impress and delight every taste bud.

Ingredients You’ll Need

To create this heavenly Lemon Curd Ice Cream, you’ll be working with a handful of simple yet essential ingredients. Each one plays a starring role in building the perfect balance of creamy texture, zesty tang, and smooth sweetness that makes this dessert shine.

1 cup lemon curd: Whether store-bought or homemade, this provides the bright, citrusy heart of the ice cream.
2 cups heavy whipping cream: Adds rich creaminess and helps create those dreamy, fluffy peaks.
1 cup sweetened condensed milk: Brings the perfect amount of sweetness while keeping the texture silky smooth.
1 teaspoon vanilla extract: Enhances the flavors with a subtle warmth and depth.

How to Make Lemon Curd Ice Cream

Step 1: Whip the Cream

Start by pouring your heavy whipping cream into a large mixing bowl and whipping it with a hand or stand mixer until you see stiff peaks form. This step is crucial because it creates the fluffy, airy base that helps your Lemon Curd Ice Cream stay light and luscious instead of dense.

Step 2: Mix the Lemon Curd Base

In a separate bowl, whisk together your sweetened condensed milk, vanilla extract, and that tangy lemon curd until everything is perfectly smooth. This blend gives your ice cream its signature citrus punch, balanced by just the right amount of sweetness.

Step 3: Combine the Mixtures

Gently fold the lemon curd mixture into the whipped cream. Take your time here — you want to maintain the airy texture, so fold slowly and carefully. For an extra lemony burst, stir in a few more spoonfuls of lemon curd and swirl it lightly for a marbled effect that looks as good as it tastes.

Step 4: Freeze

Transfer the combined mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula and cover with plastic wrap to protect it from freezer burn. Freeze for at least 6 hours, though overnight will give you the best texture and flavor development.

Step 5: Serve and Enjoy

When you’re ready to enjoy, let your Lemon Curd Ice Cream sit at room temperature for about 5 minutes so it’s easy to scoop. Then dive in with cones, bowls, or alongside buttery shortbread cookies for an extra special touch.

How to Serve Lemon Curd Ice Cream

Garnishes

A simple ice cream can become a showstopper with the right garnishes. Try topping your Lemon Curd Ice Cream with fresh berries like raspberries or blueberries, a sprinkle of finely grated lemon zest, or even a drizzle of extra lemon curd for that irresistible zesty shine.

Side Dishes

This ice cream pairs wonderfully with crumbly shortbread cookies, tart lemon bars, or even a slice of warm pound cake. The creamy, tangy flavors cut through the richness of desserts and add that perfect contrast in texture and taste.

Creative Ways to Present

For a fun twist, serve your Lemon Curd Ice Cream in hollowed-out lemon halves or petite glass jars layered with crushed cookies and berries. You can also swirl in lime curd for a tangy variation that surprises and delights guests at your next get-together.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Curd Ice Cream in a tightly sealed container in the freezer to preserve its texture and flavor. It’s best enjoyed within a week for the freshest taste and to prevent any unwanted ice crystals.

Freezing

This no-churn ice cream freezes beautifully and can be made well in advance. Just be sure to cover it tightly with plastic wrap or a lid, and let it freeze completely to achieve the perfect scoopable consistency.

Reheating

Since this is a frozen dessert, reheating isn’t necessary. Instead, take it out of the freezer and let it soften at room temperature for a few minutes before serving. This gentle thawing step makes scooping effortless and keeps the creamy texture intact.

FAQs

Can I use homemade lemon curd for this?

Absolutely! Homemade lemon curd often has fresher, vibrant flavors that make your Lemon Curd Ice Cream even more spectacular. Just make sure your curd is well chilled before mixing to keep the ice cream texture smooth.

Do I need an ice cream maker?

Not at all. This recipe is designed to be simple and accessible with no churning required. The whipped cream creates a fluffy texture that mimics traditional ice cream wonderfully.

Can I substitute lime curd for lemon curd?

Yes! Using lime curd adds a different but equally delicious tangy flavor that’s refreshing and unexpected. You can even swirl both lemon and lime curd together for a citrusy medley.

Is this recipe dairy-free or vegan?

This version relies on heavy cream and sweetened condensed milk, so it is not dairy-free or vegan. However, you could experiment with coconut cream and sweetened condensed coconut milk as alternatives, though the texture and flavor will vary.

How long does Lemon Curd Ice Cream keep in the freezer?

For the best taste and texture, consume within a week. Stored properly in an airtight container, it can last up to two weeks but may gradually develop ice crystals.

Final Thoughts

Making your own Lemon Curd Ice Cream is such a joyful experience — it’s reassuringly simple but delivers incredible flavor and texture every single time. Whether you’re a citrus lover or just looking for a new favorite dessert to share with family and friends, this recipe is a must-try. Grab your ingredients and start whipping up this zingy, dreamy delight today!