Made with just 2 ingredients, this super simple Lemon Curd Ice Cream is lemony, creamy, and delicious! It’s the perfect make-ahead dessert if you’re entertaining, or if you just want a bite of something delicious. Not too sweet and bursting with lemon flavor, you don’t even need to churn the ice cream! 

Lemon Curd Ice Cream

Lemon Curd Ice Cream is my ideal dessert! I can prep it ahead of time and leave it in the freezer for when unexpected guests drop by or for when I need a tasty and easy lemony dessert.

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Lemon Curd Ice Cream

The secret to this dessert is lemon curd. I buy the lemon curd from Trader Joe’s, but you can get it anywhere. Unopened, it’s shelf-stable, so tuck a jar away in your pantry so that you can make this dessert at any time.

Read more: Lemon Curd Ice Cream
lemon ice cream with raspberries

The other ingredient to this fabulous dessert is vanilla ice cream. Make sure you’re using good quality ice cream because you’re going to melt it slightly to mix in the lemon curd, and then freeze it again. Premium ice creams will handle this transition fine, but inexpensive brands have air whipped into them which will deflate when you mix in the lemon curd.

I love serving this dessert with fresh berries. They add a pop of color and freshness, but a lemon cookie is also a nice addition and adds a bit of crunch. No matter the occasion or how you serve it, this Lemon Curd Ice Cream is a must-try for any lemon dessert fans!

taking a spoonful bite of lemon curd ice cream

Why I love this recipe

  • It has 2 ingredients. That’s it! Who doesn’t love dessert made with just 2 ingredients?
  • You can dress this dessert up with fresh fruit, cookies, pound cake and more, or enjoy it just like it is.
  • It’s the perfect spring or summer dessert!
ingredients to make Lemon Curd Ice Cream

Gather these ingredients

  • Vanilla ice cream – You’ll need 1.5 pints of premium vanilla ice cream.
  • Lemon curd – 10-ounce jar, or make your own.
  • Fresh fruit – Optional garnish.
how to make Lemon Curd Ice Cream

How to make Lemon Curd Ice Cream

  1. Transfer the ice cream to a microwave-safe bowl and microwave it on high for about 30 seconds or until it is just starting to soften.
  2. Spoon the lemon curd into the ice cream and stir until you see streaks of lemon curd. Don’t mix it in completely.
  3. Transfer the ice cream to a loaf pan and freeze it overnight or for at least 6 hours.
  4. Scoop the Lemon Curd Ice Cream into martini glasses, goblets, or individual dishes. Top with a few berries and serve.
Lemon Curd Ice Cream

Tips & substitutions

  • Better quality ice cream will soften and refreeze better than inexpensive brands.
  • If it still won’t soften enough to stir after 30 seconds, microwave it in 10-second intervals until it is just soft enough to work in the lemon curd.
  • Switch up the flavor! Instead of lemon curd, try this dessert with lime, grapefruit, passion fruit, or your favorite flavor of curd.
scooping ice cream

Serving suggestions

This bright lemon ice cream is perfect when topped with a few berries. I love it with raspberries, but strawberries and blueberries can be pretty, too. A lemon cookie is another great garnish for a dish of this ice cream or serve it next to your favorite lemon cake.

Make individual servings and freeze (cover each one with plastic wrap).

a spoonful of ice cream

Storage

Store any leftovers in an airtight container in the freezer for up to a month.  

serving of ice creams

Check out these awesome lemon dessert recipes while you’re here

Lemon Curd Ice Cream
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Lemon Curd Ice Cream

Easy dessert to prepare for last minute company!
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 8
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Ingredients
 

  • 1 ½ pints premium vanilla ice cream
  • 10 oz. lemon curd, I used Trader Joe’s – delicious!
  • Fresh mint, for garnish
  • Store-bought cookies, crushed or whole, optional
  • Fresh raspberries, for garnish

Instructions
 

  • Soften ice cream on high for about 1 minute in the carton (or leave sitting out on the counter for about 10-15 minutes). Or, transfer the ice cream to a microwave-safe bowl and microwave it on high for about 30 seconds or until it is just starting to soften.
  • Spoon the lemon curd into the ice cream and stir until you see streaks of lemon curd. Don't mix it in completely.
  • Transfer the ice cream to a loaf pan and freeze it overnight or for at least 6 hours.
    Or fill small glasses or martini glasses and re-freeze.
  • Scoop the Lemon Curd Ice Cream into martini glasses, goblets, or individual dishes. Top with a few berries and serve.

Notes

Reposted from  May 2015.
Cuisine: American
Course: Dessert
Calories: 302kcal, Carbohydrates: 42g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 39mg, Sodium: 177mg, Potassium: 177mg, Fiber: 1g, Sugar: 40g, Vitamin A: 374IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 0.1mg
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scoop of Lemon Curd Ice Cream