This No Churn Blueberry Lemon Curd Ice Cream is absolutely delicious. With the sweet taste of fresh picked blueberries, the tartness from the lemon curd and the slight crunch from the gram cracker, it is the perfect bite to satisfy anyone’s sweet tooth.
For years I have made egg base ice creams that where churned in my ice cream maker. I never even thought about a no churn ice cream base until just recently and now I can’t look back. I love how easy the no churn process is. No ice cream machine needed, just a small beater to whip the heavy cream, but even that can be done by hand if you are feeling up to it. Actually the hardest part about making no churn ice cream is waiting for it to freeze, but once you get a taste of that smooth and creamy ice cream you will realize that it is well worth the wait and you wont want to go back.
How To Make No Churn Blueberry Lemon Curd Ice Cream
I started by making my lemon curd. Now if you don’t have time to make your own lemon curd, then a jar of store bought lemon curd will work just fine, but if your interested in making your own, My recipe for Lemon Curd is silky smooth with the perfect amount of tang. The best part is it freezes well, so make a whole batch and store whatever you don’t use in the freezer for next time, and I am warning you if you make this recipe once, there will be a next time.
If making your own lemon curd, allow to cool completely before using.
For The Blueberries:
To a medium pot, I added the blueberries, granulated sugar and lemon zest and placed them over medium heat until blueberries have broken down and there juices are flowing, around 8 minutes.
Remove some of the juice from the pot and place it in a small bowl along with the cornstarch and whisk together to form a slurry.
Pour the slurry back into the pot with the blueberries and continue to cook an additional 5 to 10 minutes or until it starts to thicken slightly. Remove from heat and allow to cool completely before using.
For The Gram Cracker Crumb:
Place gram cracker crumbs and melted butter in a small bowl and mix using a fork, then set to the side.
For The Ice Cream Base:
Combine the heavy whipping cream and pure vanilla extract in the bowl of a stand mixer fitted with a paddle attachment, Mix on medium high speed until stiff peaks form, being careful not to over mix.
Meanwhile to a large mixing bowl pour in the sweetened condensed milk. Fold in the whipped cream in three additions gently folding after each addition, until combined.
Spread half of the cream to the bottom of a medium sized casserole dish, in an even layer. Place several small dollops of Lemon curd on the cream followed by several small dollops of cooked blueberries, then using a skewer or a knife swirl the Lemon Curd and the Blueberries throughout the ice cream base. Sprinkle 1/2 of the gram cracker crumbs over the ice cream.
Add the remaining cream and spread out evenly so that the first layer is completely covered, Once again add several dollops of lemon curd and several dollops of blueberries and swirl together using a skewer or knife. Sprinkle the top with the remaining gram cracker crumbs. Cover dish with plastic wrap and place in the freezer for 8 hours or even better over night.
Remove from freezer and let sit on the counter for 10 to 12 minutes to soften slightly before serving.
No Churn Blueberry Lemon Curd Ice Cream
Ingredients:
- 1/2 Cup Lemon Curd, homemade or jarred
- 1 Lb. blueberries rinsed and drained.
- 2 Tablespoons granulated sugar
- Zest of 1 lemon
- 1 Teaspoon cornstarch
- 2 Cups heavy whipping cream
- 2 Teaspoons pure vanilla extract
- 14 oz. Can sweetened condensed milk
- 3/4 Cup gram cracker crumbs
- 2 Tablespoons unsalted butter melted
Instructions:
- If making your own Lemon Curd do that first and allow to cool in the refrigerator for several hours before using.
- Place the blueberries, granulated sugar and lemon zest in pot and stir to combine. Place pot over medium heat and cook for 8 to 10 minutes or until blueberries start to break down and there juices start to flow. Remove 2 tablespoons of blueberry juice and place it in a small bowl. Sprinkle cornstarch over juice and whisk together to form a slurry. Pour the blueberry juice slurry back into the pot and continue cooking for 5 to 10 minutes or until slightly thickened. Remove from stove and allow to cool completely.
- To a small bowl add your gram cracker crumbs and melted butter and mix using a fork to combine then set to the side.
- To the bowl of a stand mixer fitted with the whisk attachment, add your heavy whipping cream and vanilla extract and beat on high speed until stiff peaks form, being careful not to over mix.
- To a separate large mixing bowl add the sweetened condensed milk. Add your whipped cream in three additions, gently folding after each addition to combine.
- To assemble the ice cream, place half of the cream mixture on the bottom of a medium sized casserole dish and spread out evenly. Add several dollops of lemon curd followed by several dollops of blueberries on top of the cream. Using a skewer or a knife, swirl the lemon curd and blueberries into the cream, then sprinkle the top with the gram cracker crumbs.
- Add the remaining cream on top and spread out in an even layer. Add the rest of the lemon curd and blueberries and once again swirl them using a skewer or knife into the cream. Sprinkle the top with the remaining gram cracker crumbs and cover with plastic wrap. Place in the freezer for 8 hour, or even better over night.
- Remove from freezer and let sit on the counter for 10 minutes to soften slightly before serving.
- Enjoy.