This No Churn Lemon Curd Ice Cream is the perfect rich and creamy treat. Loaded with great lemon flavor from the addition of lemon zest and lemon juice. As if that wasn’t enough lemon, the swirls of fresh lemon curd gives this ice cream an intense citrus flavor, making it the perfect light, bright dessert.
Nothing says summer to me more than ice cream. That cool creamy texture is the perfect way to satisfy anyone’s sweet tooth. Now for years I have made egg based ice creams. I would heat the milk and sugar, slowly incorporate the eggs and be stuck at the stove stirring the mixture non stop to prevent the eggs from scrambling. Then the mixture gets cooled and churned in an ice cream maker. Now don’t get me wrong, this process makes a delicious ice cream, but it’s slightly more complicated and requires some fancy equipment. Once I started making No Churn Ice Cream, there was no turning back. It’s super easy, doesn’t require any fancy equipment and can be made in a variety of flavors. So what are you waiting for? Why not give it a try, I’m confident it will become your new favorite way to make ice cream too.
What You Need To Make This No Churn Ice Cream
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of your recipes. I prefer using glass mixing bowls because glass does not react with acidic ingredients which could change the flavors of your recipes.
- Electric Hand Mixer: A staple for all kitchens. This will help whip the heavy cream, making it light and fluffy.
- Silicone Spoon: This is the perfect tool for folding your ingredients together. It also allows you to scrape your bowls clean so that nothing is wasted.
- Casserole Dish: I like to use a shallow casserole dish to freeze my ice cream. It makes it much easier to scoop out the ice cream once its frozen.
Ingredients:
- Cream Cheese: Full fat or less fat, brought to room temperature.
- Sweetened Condensed Milk: This is one of the main ingredients in any No Churn Ice Cream. Not only does it add sweetness but it also gives it its creamy soft texture.
- Lemon Zest & Juice: Lemon is the star of this recipe. Always opt for fresh squeezed lemon juice for that bright lemon flavor.
- Heavy Whipping Cream: For added richness and structure.
- Pure Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Graham Cracker: For extra texture.
- Butter: Melted and cooled.
- Lemon Curd: Store bought lemon curd works fine but if your feeling ambitious and would like to try to make your own then this recipe for Lemon Curd is simple and delicious.
Tips For Making No Churn Ice Cream
- Cold Ingredients: It is important that your ingredients are cold. You can even chill your bowl and beaters beforehand so that your whip cream whips faster and fluffier.
- Whip To Medium Stiff Peaks: When whipping your whipped cream you want the cream to be able to hold its shape but still be silky smooth. If you over whip your cream your ice cream may have a grainy texture.
- Folding Your Ingredients Together: It is important to fold your ingredients together gently so that they stay fluffy.
Other No Churn Ice Cream Flavors
No Churn Mixed Berry Crumble Ice Cream
No Churn Cookie & Cream Ice Cream
No Churn Pumpkin Cheesecake Ice Cream
No Churn Key Lime Cheesecake Ice Cream
No Churn Peaches & Cream Ice Cream
No Churn Lemon Curd Ice Cream
Course: DessertDifficulty: Easy8
servings30
minutesThis No Churn Lemon Curd Ice Cream is smooth and creamy and loaded with great citrus flavor. The perfect summer treat.
Ingredients
1 Package (8oz) cream cheese
1 Can (14oz) sweetened condensed milk
1 Tablespoon lemon zest
1/4 Cup fresh squeezed lemon juice
2 Cups heavy whipping cream
1 Teaspoon Pure Vanilla Extract
3/4 Cup graham cracker crumbs
2 Tablespoons butter, melted
1 Jar store bought lemon curd or homemade Lemon Curd
Directions
- In a large bowl beat the softened cream cheese, sweetened condensed milk, lemon zest and lemon juice until smooth and creamy.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream and vanilla extract together until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until completely incorporated.
- In a small mixing bowl, mix together the melted butter and the graham cracker crumbs.
- To assemble, spread half of the cream mixture evenly on the bottom of a small casserole dish. Sprinkle the top with half of the prepared graham cracker crumbs. Add several dollops of lemon curd on top. Using a skewer, swirl the ingredients together.
- Repeat the is process with the remaining ingredients. Spread the remaining cream mixture on top followed by the remaining graham cracker crumbs and several dollops of lemon curd. Once again, using a skewer, swirl the ingredients together. Cover with plastic wrap and place in the freezer for 6 hours or overnight night.
- When ready to serve, remove from the freezer and place on the counter to soften slightly.
- Enjoy.
