Mary Berry Lemon Ice Cream

I first made this on a July afternoon that was far too hot for baking—but my sweet tooth didn’t care. I had a jar of posh lemon curd hanging around (the kind I save for “special occasions” that never come), and thought, Why not ice cream? What I didn’t expect was just how creamy this would turn out—without an ice cream maker, no churning, no faff.

To be honest, my first go was a bit of a lemon curd disaster—too much on top, and it froze into weird tangy clumps. But once I got the swirl right, oh my days. It’s like frozen lemon mousse, cloud-like and sharp in the best way. Let me show you how I fixed that.

What Makes This Recipe Special

This is a no-churn ice cream, but the texture is unreal—fluffy, smooth, and rich like you’ve spent hours on it. That’s thanks to the meringue base. Most no-churn recipes rely on condensed milk; this one uses whipped egg whites and cream, giving it a mousse-like body and clean, bright flavour.

The lemon zest lifts it. But it’s the ripple of lemon curd that seals the deal—pockets of tangy gold that cut through the cream. I didn’t think it would matter which curd I used, but trust me: quality counts.

INGREDIENTS + WHY THEY MATTER

• Eggs (separated) – Egg whites give it structure and lightness. Yolks add richness. The combo = mousse texture.
• Caster sugar (100g) – Sweetens the meringue. I tried less, but the lemon overpowered it.
• Double cream (300ml) – You need that fat content for proper freezing and scoopability.
• Lemon zest (from 2 lemons) – Adds fresh, zingy top notes. Don’t skip; it balances the sweetness.
• Luxury lemon curd (305–325g) – Use the good stuff. I once used a cheap jar and the flavour got lost. Chunky curd works better for rippling.

Making It Yours (Without Ruining It)

• Dairy-Free? I tested with oat cream (Oatly whippable)—surprisingly okay, but slightly icier.
• Egg-Free? Haven’t nailed a version without eggs that holds the same texture. If you try aquafaba, whip it very stiff.
• Flavour Twists:
  • Swap lemon zest for lime and use lime curd = tropical twist.
  • Add crushed meringue before freezing = lemon pavlova ice cream. Bit messy but glorious.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lemon curd clumped	Too much dolloped in one place	Dot small spoonfuls and swirl gently
Grainy texture	Didn’t whip cream enough	Soft peaks only—don’t under or over-whip
Ice cream too firm	Deep container slowed freeze	Use a shallow tin for quicker freezing

HOW TO MAKE MARY BERRY’S LEMON ICE CREAM

1. Whip the Egg Whites: Spotless bowl, electric whisk, full power. Beat whites until stiff peaks form.
2. Add Sugar Slowly: While whisking, rain in the sugar. Keep beating until you’ve got glossy, marshmallowy peaks.
3. Add Yolks: Lightly beat yolks in another bowl. Fold into meringue—gently, like you’re folding socks.
4. Whip the Cream: Soft peaks only. You want cloud-like, not butter.
5. Mix It Together: Fold cream into meringue, then add zest and HALF the lemon curd. Be gentle—it should look like silky mousse.
6. Swirl and Freeze: Spoon into a shallow container. Dot the rest of the curd across the top and swirl it with a knife. Freeze 12+ hours.

TIPS FROM MY KITCHEN

• I use my old lasagna dish to freeze this—it’s wide and shallow, perfect for even freezing.
• If your lemon curd is stiff from the fridge, warm it a bit before swirling.
• For best scooping, let it sit on the counter for 5–7 minutes first.
• Taste the lemon zest—some lemons are bitter. If it’s sharp, use a bit less.

STORAGE + SERVING

• Keeps for up to 3 months in the freezer.
• Serve with shortbread, raspberries, or pound cake.
• To scoop cleanly, let it soften at room temp for 5–10 minutes.
• Don’t refreeze once scooped—texture will suffer.

FAQs – Real Query Answers

Q: Can I make this without an ice cream maker?
A: Yes, that’s the beauty of it—no machine needed. The meringue keeps it light and airy.

Q: Can I use homemade lemon curd?
A: Definitely. I’ve done both. Just make sure it’s thick and slightly chunky—it swirls better.

Q: Why is my ice cream too hard to scoop?
A: Likely your freezer is too cold or your container is too deep. Shallow tins help. Let it sit out before scooping.

Q: Is it safe with raw eggs?
A: If you’re worried, use pasteurised eggs. But with fresh, clean eggs, I’ve never had an issue.

Try More Recipes:

• Mary Berry Salted Caramel Brownies
• Mary Berry Lemon Mousse
• Mary Berry Easy Vanilla Ice Cream
• Mary Berry Apple Crumble