Recipe: Lemon Curd Ice Cream

Lemon Curd Ice Cream

Lemon Curd Ice Cream must be the love child of a Zesty Lemon  Tarte and Smooth Vanilla Ice Cream.

You can either blend it all together or drop blobs of lemon curd into the semi-frozen ice cream to create bubbles of lemon happiness amidst dreamy vanilla.




1 cup raw vegan lemon curd – RECIPE

1/2 cup water or coconut water

1.5 cups soaked cashews *

1 vanilla bean

1/2 cup liquid sweetener – coconut nectar, honey, maple syrup or agave

1 pinch sea salt


* soak cashews overnight, rinse + store in the freezer to have some ready anytime

How to make the ice cream:

Place all ingredients except lemon curd into a blender and process until creamy.

WITHOUT ICE CREAM MAKER: Refrigerate to thicken, then pour into a container and stir in dollops of lemon curd. Swirl for a marble effect.

WITH ICE CREAM MAKER: churn mixture in an ice-cream maker, stir in lemon curd at the end of churning.

Tip: the ice cream will become a bit harder every time it is taken out the freezer so the best is to either store it in portions or enjoy it with friends all at once 🙂


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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