Lemon Ice Cream
Creamy lemon ice cream with bright citrus flavor, sweet lemon curd swirls, and an easy no-churn method. Perfect for summer.
Equipment
- Electric mixer
- Loaf pan or freezer-safe container
Ingredients
- 14 ounces sweetened condensed milk 1 can
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 lemon zested
- 4 lemons juiced (about ½ cup)
- ¼ cup lemon curd
Instructions
- Add the heavy cream, condensed milk, vanilla extract, and lemon juice to a large mixing bowl.14 ounces sweetened condensed milk, 2 cups heavy cream, 1 teaspoon vanilla extract, 4 lemons
- Whisk with an electric mixer until the mixture thickens and forms soft peaks. It should look light, airy, and hold its shape gently.
- Add the lemon zest and fold it through carefully with a spatula.1 lemon
- Spoon in the lemon curd, then gently swirl it through the mixture. Do not fully mix it in, so you keep ribbons of lemon curd throughout the ice cream.¼ cup lemon curd
- Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top with a spatula.
- Add extra lemon curd or lemon zest on top for decoration, if desired.
- Cover and freeze for at least 6 hours, or until fully set.
- Before serving, let the ice cream sit at room temperature for 10 minutes. This helps it soften slightly and makes it easier to scoop.
Notes
Tips and Tricks
- Whisk only until soft peaks form. The mixture should be thick and airy, not stiff.
- Fold the lemon zest in gently so the ice cream keeps its light texture.
- Swirl the lemon curd through lightly instead of fully mixing it in.
- Freeze for at least 6 hours so the ice cream has time to set properly.
- Let the ice cream soften for 10 minutes before scooping.
Nutrition
Calories: 387kcalCarbohydrates: 33gProtein: 6gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 84mgSodium: 100mgPotassium: 242mgFiber: 0.03gSugar: 33gVitamin A: 1007IUVitamin C: 2mgCalcium: 180mgIron: 0.2mg
Tried this recipe?Let us know how it was!
