Cool down on a hot summer day with a tart and sweet homemade lemon curd ice cream recipe. It’s a winning combination that reminds me of my childhood.
I love the refreshing flavor of citrus when it’s hot out.
There’s nothing like a cool glass of lemonade with that fresh lemon flavor to help beat the heat.
My kids are the first to reach for a lemony sweet ice pop.
It seems to be a regular go-to for my kids.
So I was excited to create this lemon lover recipe for a grown-up frozen novelty any adult (or child) would love.
The secret ingredient for that tart lemony flavor is tangy lemon curd.
I had a jar of store bought curd in the fridge leftover from making Linzer cookies.
Now, I’ve made ice cream many times in the past and I’ve made many versions that I didn’t like.
One challenge to making homemade ice cream is creating a version that doesn’t taste too much like whipped cream.
The consistency between the flavors added in has to be just right.
Adding tart lemon curd to the half-and-half and heavy cream and letting it refrigerate overnight resulted in a light and delicious lemon dessert.
My husband said it reminded him of sherbet, light yet creamy with a soft serve consistency.
You’ll need these ingredients to make this creamy ice cream
Blueberries: I decided blueberries would be a great add-in and complement the lemon flavor.
Blackberries would work well too. Just mash up the berries and fold them into the ice cream after it has finished churning.
You’ll get great swirls of blue with sweet chunks of berries.
Lemon Curd: Pick up a jar of lemon curd.
You can find it in the grocery aisle with the pie filling and canned fruits or bakery aisle.
Sugar. Stick to granular.
Cream: I like to use heavy cream rather than whipping cream.
Half & half: Half cream and half milk helps this recipe taste not so much like cream.
It allows for the perfect consistency of lemon and blueberry flavor.
How to make this lemon ice cream recipe at home
First mix together the sugar, lemon curd, cream and half and half in a large mixing bowl and refrigerate for at least four hours
Follow the directions on your ice cream machine and churn the lemon curd ice cream until the top of the ice cream forms peaks and gains thickness and creaminess.
Add in the mashed blueberries and allow the mixture to churn a few more minutes to distribute the berries.
Next, pour mixture into an airtight container with a large spoon and freeze it for several hours until the lemon curd ice cream freezes.
See the full recipe below.
Do you need an ice cream maker for this recipe?
If you don’t have an ice cream machine you should seriously consider investing in one. I’ve had mine for 20 years.
It was a wedding gift.
You may not use it too often during the colder months of the year but you’ll find it does come in handy during the summer months.
Bonus – you leave out the junk when making homemade ice cream because you are using a few simple ingredients that you can actually pronounce.
This easy ice cream recipe makes enough ice cream to serve 8-12 people.
Give it a few minutes at room temperature to thaw before scooping it up and serving.
More delicious recipes for ice cream season
- GELATO PIZZELLE COOKIES – SICILIAN ICE CREAM SANDWICHES
- THE BEST BANANA PINEAPPLE MILKSHAKE
- STRAWBERRY WATERMELON POPSICLES
- EASY BANANA STRAWBERRY SMOOTHIE POPSICLES
- RASPBERRY & BLUEBERRY YOGURT GRANOLA POPSICLES
- ROSEMARY HONEY PEACH FROZEN YOGURT
- EASY HOMEMADE COTTON CANDY ICE CREAM RECIPE
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Lemon Curd Ice Cream Recipe with Blueberries
Ingredients
- 2 cups half-and-half
- 1 cup heavy cream
- 1 cup lemon curd
- 1/2 cup sugar
- 1 cup blueberries
Instructions
- Using a blender, hand mixer or stand mixer, mix together the curd, sugar, cream and half-and-half in a large bowl for about a minute.
- Cover the bowl with a piece of plastic wrap.Refrigerate the mixture for 4 hours or overnight.
- Pour the ice cream base mixture into the ice cream maker and churn ice cream according to the ice cream maker's directions.
- Once the ice cream mixture has finished churning and is thick and creamy with stiff peaks, muddle the berries and fold them into the ice cream creating swirls and distributing the berries.
- Transfer to a freezer container container or loaf pan and for best results allow the finished ice cream to freeze for at least 4 hours before serving.
- Using an ice cream scoop, serve the creamy lemon ice cream in small dishes or bowls.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
I adore lemon desserts! The Lemon Curd Blueberry Ice Cream has my undivided attention, lush and busting with flavor too.
Thanks Deb. I love the sweet and sour and it’s great for summer.
I have been on a popsicle and homemade ice cream mission this summer and I have been experimenting with lots of flavours – lemon curd being a favourite! 🙂 I don’t have an ice cream maker but you’re right…you’re not the first person to tell me they are absolutely worth the investment! Maybe I will get one, it’s not too late! And thank you for the tip about how not to make the ice cream taste too much like cream 🙂
This ice cream looks absolutely delicious! The blueberries are a bonus!
Thanks Marsha. I totally agree. Blueberries make everything taste better.
We have an ice cream maker waiting for us to pull out of the closet to make this delicious dessert! Pinned!
What are you waiting for? I promise you’ll love this ice cream recipe. It’s a winner.
Can frozen blueberries be used
Sure. Just make sure they stay frozen otherwise your ice cream may turn blue from the berries thawing during the process. Fresh is best but frozen blueberries will work in a pinch.