Ingredients
1 cup lemon curd (store-bought or homemade)
2 cups heavy whipping cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, beat the heavy whipping cream with a hand or stand mixer until stiff peaks form.
- In another bowl, whisk together the sweetened condensed milk, vanilla extract, and lemon curd until smooth.
- Gently fold the lemon curd mixture into the whipped cream, being careful not to overmix. Optionally, swirl in extra lemon curd for more flavor.
- Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap.
- Freeze for at least 6 hours, or overnight for best results.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften. Scoop and enjoy!
Notes
- For a pie-like texture, mix crushed shortbread cookies into the ice cream before freezing.
- Top with fresh berries or lemon zest for extra flavor and presentation.
- Swap lemon curd with lime curd for a tangy twist.
- Store in an airtight container in the freezer for up to 2 weeks.
- If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn (Freezer)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 28g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 65mg
