Freshly made ice cream is a real treat, and this easy to make no churn lemon curd ice cream delivers great flavour and texture, from only four ingredients and even better, it doesn’t need an ice cream machine! A great vegetarian dessert!
Lemon Curd Ice Cream
Home made ice cream is so much nicer than ready made, but especially if you live in a smallish flat like ours, it’s not the most convenient thing to make. Self contained ice cream machines are large, noisy and expensive, while the sort with a bowl that needs to be frozen takes up much needed space in the freezer. And the traditional method of freezing it, taking it out to beat out the ice crystals, freezing it again and repeating until it’s solid is just too much hassle for anybody, even if they have all day free. For those of us who are looking for maximum returns from the limited time we have available, it’s a non-starter.
If only there was a way to make delicious home-made ice cream that didn’t need an ice cream maker. Well, there is. No churn ice cream uses a combination of sweetened condensed milk and whipped cream, and it really lives up to its billing. Because condensed milk is so sweet and sticky it won’t freeze solid in a domestic freezer, which gives this lemon curd no churn ice cream its silky texture ability to scoop straight from the freezer.
If you want / need ice cream NOW, then it’s sadly not going to satisfy that urge, but spending five minutes will give you lemon curd ice cream in about 6-8 hours time (overnight is perfect). A few moments in the evening and you’ll have an impressive homemade treat ready to share with friends the next day, or keep to yourself for a bit of personal indulgence. Serve with one or two of my homemade lemon biscuits.
You can make no churn ice cream in practically any flavour you can think of, but we’ve gone for lemon here, using home made lemon curd; we could have used our easy microwave lemon curd with gin. But don’t feel you have to go to that level of effort; pick up a tin of condensed milk, carton of whipping cream, pot of lemon curd and a lemon for the zest from the shops, and you’re ready to go. Here’s a video to show just how easy it is:
The longest job in this recipe is whipping the cream. If you have a stand mixer, it’s the perfect opportunity to use it, and prepare the rest of the ingredients as it whips. But even without one, using a electric whisk takes very little time, so it’s no excuse not to make this recipe.
How to rescue overwhipped cream?
Simple – Just pour in a little milk and gently fold in to loosen the cream to the texture you want. This method will also make a little cream go that bit further too.
Left over condensed milk can be poured into a tub and stored in the freezer – as I said above it won’t freeze solid so make sure the tub is leak proof and stored upright. You do not want the contents of your freezer coated in a semi solid sticky layer of condensed milk. Oh no. Been there. Done that. The best solution is to make another batch of no churn ice cream straight away or eat the frozen condensed milk with a spoon straight from the tub. Been there, done that too.
No Churn Lemon Curd Ice Cream
- 2/3 cup condensed milk (150 ml)
- 1/4 cup lemon curd (4 tbsp)
- 1 1/3 cup double/heavy cream (300 ml)
- 1 zest of 1 lemon
- Using an electric mixer whip the cream until it holds a peak, but is still soft – if you over whip it, add some milk to soften it.
- Fold condensed milk, lemon curd and lemon zest into the whipped cream until well mixed.
- Dollop into a freezerproof container, cover and freeze for 12 hours.
- Spare condensed milk can be frozen, ready for your next batch.
- This recipe is 12 Weight Watchers Smart Points per portion
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