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No-Churn Lemon Ice Cream

This no-churn, super simple lemon curd ice cream comes together in a flash and tastes unreal, no ice cream machine needed!

no-churn lemon ice cream

Sometimes the ice cream craving hits, and there’s just no ice cream in sight. What to do? Enter the marvel of no-churn ice cream!

No ice cream machine? No problem!

This is a no-churn recipe, meaning that there is no need for any specialised equipment, ice cream machines included. All you need is 15 minutes, four ingredients, and one bowl. That’s it! 

Simply whip your wet ingredients until they’re fluffy and thick, fold together into a delicious cloud, and freeze along with swirls of your favourite toppings. 

Make it your own

Now, we’ve used lemon curd and biscuits here, but the sky’s really the limit as far as flavourings are concerned! Some mix-ins that could work perfectly with the luscious flavour and texture of this ice cream include:

  • mixed berries e.g. strawberries, blueberries, cherries 
  • chocolate chip cookie dough chunks and vanilla
  • melted chocolate swirls
  • mint and chocolate chip
  • rum and raisin

What would you add? Let us know in the comments!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

no-churn lemon ice cream

Frequently Asked Questions

How long does this stay fresh for?

This homemade no-churn ice cream will last for months in the freezer – that is, if you don’t eat it all at once!

Can I make this vegan or dairy-free?

While we haven’t tried this recipe using vegan or dairy-free ingredients yet, you could substitute vegan cream and condensed milk for the dairy ingredients in the base recipe, then proceed with your favourite mix-ins.


no-churn lemon ice cream
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no-churn lemon ice cream

No-Churn Lemon Ice Cream

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  • Author: Jess Bunn
  • Total Time: 15 Minutes
  • Yield: 4 - 6 Servings
  • Diet: Vegetarian


This no-churn, super simple lemon curd ice cream comes together in a flash and tastes unreal, no ice cream machine needed!


  • 2 cups/500ml whipping cream
  • 1 (385g) tin condensed milk
  • 3/4 cup lemon curd/citrus curd
  • 1/3 cup chopped biscuits


  1. Whip the cream until just starting to thicken.
  2. Add condensed milk, fold it in, then whip until nice and fluffy.
  3. Layer the ice cream base and lemon curd in a loaf tin, then freeze for two hours.
  4. Swirl through the biscuit crumbs later, to prevent them from going soggy, then freeze until solid.

Serve and enjoy!

  • Category: Dessert
  • Method: Freeze


  • Serving Size: 1
  • Calories: 3661.13kcal
  • Sugar: 339.11g
  • Sodium: 1218.4mg
  • Fat: 222.66g
  • Saturated Fat: 137.44g
  • Unsaturated Fat: 65,08g
  • Trans Fat: 5.96g
  • Carbohydrates: 378.65g
  • Fiber: 3.61g
  • Protein: 48.34g
  • Cholesterol: 676.57mg
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