Lemon Curd Ice Cream with Limoncello
Lemon Curd Ice Cream with Limoncello, a refreshing summer treat with a fantastic zesty kick. This lemon ice cream is no churn, and it's made with condensed milk for a delicious creamy consistency. Super easy to whip up, my boozy ice cream will be a big hit with grown-ups. The lemon curd can be homemade or store-bought, and the limoncello adds a great lemon flavour and a bit of a naughty touch too.
Prep Time5 minutes mins
Freezing Time12 hours hrs
Total Time12 hours hrs 5 minutes mins
Course: Dessert
Cuisine: International
Servings: 8 scoops
Calories: 403kcal
- 1 ¼ cups double or heavy cream
- 1 ¼ cups condensed milk
- ¼ cup limoncello
- 1 cup lemon curd
In a large bowl, beat the cream until it holds stiff peaks.
Add the limoncello, condensed milk and half of the lemon curd, and mix well to get a smooth consistency.
Transfer it to a plastic container that has a lid, then add dollops of the remaining curd all over the ice cream.
Put the lid on and freeze for at least 12 hours.
Calories: 403kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 160mg | Potassium: 205mg | Fiber: 1g | Sugar: 46g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg