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  • Writer's pictureKayla Borgen

No-Churn Salted Lemon Curd Ice Cream

Makes 12 servings


  • One 14-ounce can sweetened condensed milk

  • 2 teaspoons pure vanilla extract or vanilla bean paste

  • Pinch fine salt

  • 2 cups heavy cream, cold

  • Stonewall Kitchen Lemon Curd (available at Weekends)

  • Pinch flakey salt


  1. For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.

  2. In a chilled mixer bowl, whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.

  3. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

  4. Pour into a chilled 9-by-5-by-3-inch metal loaf pan and sprinkle lightly with flakey salt.

  5. Freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in lemon curd with a spoon.

  6. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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