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Lemon Curd Ice Cream

Lemon Curd Ice Cream (No Churn)

Easy ice cream recipe with swirls of zesty lemon curd, no ice cream maker needed!
Course Dessert
Cuisine British
Keyword Ice cream
Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 401kcal
Author thebakingexplorer


  • 397 g Condensed milk
  • 1 Lemon, zest only
  • 1 tsp Lemon extract
  • 600 ml Double cream
  • 200 g Lemon curd


  • Mix the condensed milk, lemon extract and lemon zest together in a mixing bowl
  • In another bowl, use an electric hand mixer to whip up the double cream to soft peaks
  • Gently fold the cream into the condensed milk mixture using a spoon or spatula
  • Layer about a third of the ice cream mixture into a 2.5 litre tub, and add blobs of lemon curd all over, then use a cocktail stock to swirl them around
  • Add more ice cream mixture on top, and more lemon curd, and keep going until everything is used up
  • Put in the freezer overnight or for at least 4 hours to set
  • Store in the freezer for up to 3 months


Calories: 401kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 133mg | Potassium: 192mg | Fiber: 1g | Sugar: 34g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg