Step 1

Chill a large mixing bowl and beaters in the refrigerator for an hour or in the freezer for 10-15 minutes.

Step 2

Whip the cream and vanilla for about two minutes or until stiff peaks form.

Step 3

Fold the sweetened condensed milk into the whipped cream.

Step 4

Swirl dollops of the lemon curd into the sweetened whipped cream.

Step 5

Spoon the mixture into a freezer container, cover, and freeze for 4 hours or overnight.

Step 6

Store your no-churn lemon curd ice cream in a tightly sealed container in the freezer for a couple weeks to a month.