Lemon Curd Ice Cream

Limoncello Ice Cream

Serve with a few berries and extra Limoncello drizzled over, or a shot on the side, or both!

Put the lemon curd and yoghurt into a mixing bowl and stir until combined. You could also mix them together lightly, which would give a ripple effect; either is good.

Pour into a freezer-proof container and freeze until firm. This takes about 2-3 hours. For speedier results, freeze in individual containers – I use Duralex glasses, but you could also use those small ramekin dishes, or something similar.

Remove the ice cream from the freezer to the fridge for about 1/2 an hour to allow it to thaw and soften slightly before serving.  That’s all there is to it!

Serve with a few berries and extra Limoncello drizzled over, or a shot on the side – or both!

Shop for Ingredients 

BLACKFORDS Limoncello 

Serves 4

200g jar of BLACKFORDS lemon curd
500 ml pot Greek yoghurt
A couple of dessert spoons BLACKFORDS Limoncello

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