Lemon Curd Ice Cream – Gluten Free Desserts by Lane & Grey Fare

Below is a list of the best Lemon curd ice cream voted by readers and compiled and edited by our team, let’s find out

Video Lemon curd ice cream

Tart and creamy yet lovely and sweet, this Lemon Curd Ice Cream marries flavors and textures perfectly. Made with a homemade eggless lemon curd, this ice cream is gluten free, eggless and nut free!

Scooping out Lemon Ice Cream from the lemony swirls of the pan.

This Lemon Curd Ice Cream is not overly tangy or too mild with just a hint of lemon. It truly is loaded with lemon flavor while still being super creamy and sweet!

For more zesty lemon recipes, try Blueberry Lemon Loaf, Lemon Cupcakes and Lemon Thumbprint Cookies!

REASONS TO LOVE THIS ICE CREAM

  • Allergy Friendly- This ice cream is gluten free, nut free, egg free and can be dairy free (vegan).
  • Super Creamy- This ice cream is so creamy and smooth!
  • Lemon Juice and Zest- Adds great tang!
  • Eggless Lemon Curd- Use this quick and easy eggless lemon curd recipe! It’s easy to make and so delicious. You’d never know it had no eggs!

INGREDIENT NOTES

  • Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
  • Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will taste chemically.
  • Lemon Juice- Make sure you use fresh squeezed from an actual lemon.
  • Eggless Lemon Curd- The recipe I have is completely egg free and can easily be vegan!

EXPERT BAKING TIPS

MAKE THE Eggless Lemon Curd First

Make this first so that it can cool.

It needs to cool for at least 15 minutes prior to adding it to the ice cream.

I suggest making it the night before so it will be nice and cool.

If it has solidified too much before adding it to the ice cream, just pop it in the microwave in a heat safe bowl and heat in 5 second increments until easy enough to drizzle.

Use Fresh Real Lemons

I know it’s tempting to use lemon juice that is already made but it is best to use fresh lemons. This way the ice cream does not have a chemical taste.

LET THE ICE CREAM FREEZE OVERNIGHT

No churn ice cream is simple to make but very soft.

It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.

STEP BY STEP INSTRUCTIONS

Here are the steps to make this ice cream!

STEP 1: MAKE THE Lemon Curd

Us this recipe to make the Eggless Lemon Curd.

Do this step first so it has time to cool.

Step 2: WHISK THE SWEETENED CONDENSED MILK, Lemon Juice, Lemon Zest, VANILLA AND SALT

In a large bowl, whisk the sweetened condensed milk, the lemon juice, lemon zest, vanilla and salt until combined.

It might take a minute or two for the lemon juice to fully incorporate with the sweetened condensed milk.

STEP 3: WHIP THE HEAVY CREAM

In a separate large bowl, beat the heavy cream until soft peaks form. You can also do this with a whisk.

STEP 4: ADD IN THE CONDENSED MILK MIXTURE

Whisk in the sweetened condensed milk mixture and whisk until stiff peaks form. Make sure not to over whisk. Stop as soon as you get a stiff peak.

STEP 5: LAYER THE Ice Cream and Lemon Curd

Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.

Then drizzle 3 tablespoons of cooled lemon curd all over the top of the ice cream. Take a butter knife and make swirls.

Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of lemon curd.

Once again swirl with the knife. Repeat this process one more time for a total of 3 times.

STEP 6: FREEZE

If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. You can also use a rectangular freezer safe airtight container. Freeze overnight.

Step 7: Let the ice cream sit out about 10 min before serving

Normally no churn ice cream is super soft when left out and will turn to soup in seconds.

Not this recipe.

The acidity of the lemon juice seems to make it stay frozen longer. After about 10-15 minutes on the counter, the ice cream will have that creamy texture it’s supposed to have.

HOW TO MAKE THIS VEGAN

A lot of you have been asking how to make my ice cream vegan.

Here is the issue. Most vegan alternatives for making ice cream contain coconut and my son cannot have it.

Some contain legumes and he can’t have those either; therefore I am unable to have these products in my home to test for you guys.

Please keep in mind that I cannot test this out at my home due to my son’s allergies, so I can’t promise it will work and it will change the flavor since coconut has a unique taste.

But…these are my ideas for those of you who have been asking. Hope it helps.

VEGAN PRODUCTS TO TRY

Ideally, you should be able to swap out the heavy cream with a vegan heavy whipping cream.

This is not sponsored but the brand silk makes one.

It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.

As for allergens, it does contain coconut, sunflower and faba bean protein.

As for the sweetened condensed milk, use sweetened condensed coconut milk.

A bunch of different brands make sweetened condensed coconut milk. Just make sure whatever you choose is gluten free if you’re gf.

HOW TO ENSURE THE ICE CREAM IS VEGAN

  • Use a dairy free heavy whipping cream.
  • Only use sweetened condensed coconut milk.
  • Use the eggless lemon curd recipe and use a non dairy milk and vegan baking sticks when making it.
Scoop of No Churn Lemon Ice Cream with extra lemons on top.

FAQ

STORING AND FREEZING

STORING

Store the Graham Ice Cream in a 9x 5 loaf pan or in an freezer safe airtight rectangular shaped ice cream container.

If using a loaf pan, cover the top with plastic wrap and then aluminum foil.

FREEZING

The ice cream can be frozen for up to two weeks.

The recipe for Eggless Lemon Curd is from Mommy’s Home Cooking.

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