You just need three ingredients to make easy lemon curd ice-cream so it whips up in minutes. The lemon flavor comes through beautifully and adds zing to cobblers or pies. Directions for the no-churn version are in the recipe notes.
I love lemon. It’s so refreshing.
Lemon curd is the next best thing to fresh lemon. It’s easy to make and you can actually use any tart citrus fruit. I have a recipe for citrus curd if you want to make your own.
I also use my grapefruits to make grapefruit curd. It turns out my grapefruit curd tastes just like lemon curd so no one knows the difference.
I had so many grapefruits last winter that I made gallons of grapefruit curd (literally). Canning it took too much time so I froze most of it.
This recipe is an adaptation of All Day I Dream About Food’s keto lemon curd ice-cream. I’m not into weird sweeteners so I simplified the recipe a bit.
All you need is lemon curd, whipping cream and limoncello. The limoncello is optional but it keeps the ice-cream soft.
- 1 ½ cups lemon curd
- 1 ½ cups whipping cream
- 2 Tablespoons limoncello
- Put lemon curd in a bowl and gradually whisk in whipped cream.
- Mix in limoncello.
- Pour into an ice-cream maker and churn according to your manufacturer's directions.
- Transfer to a container and freeze until firm (2-3 hours)
For a no-churn version, whip the whipping cream until soft peaks form. Continue whipping while you add the lemon curd and limoncello. Pour into a container and cover before freezing.
Serving Size:1/2 cup
Amount Per Serving: Calories: 308Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 112mgSodium: 96mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 3g
Nutrition information is provided as a guide only. Please consult a dietician if you have specific dietary needs.