Creamy Lemon Poppy Seed Ice Cream (with Buttermilk & Lemon Curd)

A smooth, tangy scoop with lemon curd folded into a rich, custard-style base and finished with poppy seeds. It’s soft, creamy, and just different enough from any other ice cream flavor.

My Frozen Take on a Classic Bakery Combo

I grew up poppy seed obsessed. My grandmother used to make Makowiec—the Polish poppy seed roll—almost every week, not just for holidays. It’s still one of my favorites to this day, and I suppose that was just the gateway to everything poppy seed from there on out.

This lemon poppy seed ice cream feels like a natural extension of that love. The flavor reminds me of a bakery-style loaf—but obviously colder, creamier, and a little softer around the edges. The lemon curd goes in after the churn starts, so the citrus really shows up without messing with the texture.

The poppy seeds get stirred in right before freezing, giving just enough crunch to keep it interesting. I keep the texture closer to soft serve before transferring it to a loaf pan, where it firms up just enough to scoop. It’s one of those flavors that surprises people in the best way.

What Makes This Lemon Poppy Seed Ice Cream Unique

This isn’t your average lemon ice cream. Here’s why this recipe stands out:

• Buttermilk Base: Most ice creams use just milk and cream. I incorporated buttermilk to create a richer, tangier base that cuts through the sweetness and gives it a distinct flavor with an incredibly smooth texture.
• Intense Lemon Curd Flavor: Instead of lemon juice, I used two full jars of lemon curd to deliver both sweetness and a mouth-puckering lemon punch.
• Perfect Texture: Since this is a churned ice cream, you get that dense, creamy, scoopable texture—not an icy, granular one. The poppy seed–studded scoops add a subtle, familiar texture without overpowering the creaminess.

Why You’ll Love This Recipe

• It’s an ode to your favorite bakery muffin.
• The buttermilk ties all the flavors together, adding to that classic lemon poppy seed combo.
• It’s a fun flavor to pull out, and more unique than a lemon custard ice cream flavor.

Ingredients

Just a few good things come together for this incredibly rich and tangy lemon poppy seed ice cream.

• Whole Milk & Heavy Cream – The classic base for a rich, creamy ice cream.
• Buttermilk – The secret ingredient for tang and texture. Use the highest fat content you can find.
• Granulated Sugar – Sweetens the base and helps with the texture.
• Large Egg Yolks – Creates a custard base, making the ice cream rich and smooth, preventing ice crystals. Use the leftover egg whites to make my fluffy angel food cupcakes or my chocolate blackberry pavlovas.
• Lemon Curd – The powerhouse for intense lemon flavor. Using jarred makes it easy. Or you can make my homemade lemon curd found in my lemon tiramisu recipe.
• Poppy Seeds – For that characteristic crunch and subtle, floral and earthy note.
• Lemon Slices – For garnish, only if you want to jazz up your presentation in a bowl.

How to Make Lemon Poppy Seed Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the base)
  Pour the milk, cream, buttermilk, and sugar into a medium saucepan and warm it up over low heat. You’re not trying to boil it—just heat it enough so the sides start to bubble and it feels warm to the touch.
• Step Two (temper the yolks)
  Lightly beat the egg yolks in a bowl. Now take about 1/4 cup (60 ml) of the warm milk mixture and slowly whisk it into the yolks so they don’t scramble. Keep adding small splashes until everything feels the same temp.
• Step Three (thicken the custard)
  Pour the yolk mixture back into the saucepan and cook it over low heat. Stir constantly until it thickens enough to coat the back of a spoon. Still—don’t let it boil.
• Step Four (chill everything)
  Take it off the heat and let it cool down a bit. Then cover and chill the custard and lemon curd in the fridge—overnight is best. While you’re at it, stick a loaf pan (or whatever container you’re using) in the freezer so it’s cold when ready to use.
• Step Five (churn the ice cream)
  Pour the chilled custard into your ice cream maker and start churning. Once it’s moving, spoon in the cold lemon curd a little at a time and let it fully mix in.
• Step Six (add the poppy seeds)
  When the ice cream’s almost done and starting to look like soft serve, sprinkle in the poppy seeds. Go slow so they mix evenly.
• Step Seven (freeze it)
  Scoop the ice cream into your cold container and freeze it for at least 6 hours, or until it’s firm enough to scoop.

Recipe Tips

A few things to keep in mind for perfect lemon poppy seed ice cream:

• Don’t Boil the Custard: This is key. Boiling can curdle the eggs, so keep the heat low and stir constantly until the mixture coats the back of a spoon.
• Chill Completely: Your custard needs to be fully chilled before it goes into the ice cream maker. If it’s even slightly warm, you’ll end up with an icy texture instead of creamy.
• Add Poppy Seeds Late: Stir the poppy seeds in toward the end of churning so they stay evenly distributed and don’t sink to the bottom.
• Buttermilk Fat Content: Skip the 1% and use at least 2% if that’s what your store has. Bulgarian buttermilk—harder to find, but it’s out there (my grocery store carries it)—is thicker and tangier since it’s made with yogurt cultures, and it gives the ice cream even more richness and tang.
• Ice Cream Maker Type: Churning times vary, but expect a softer, almost soft-serve texture when it’s done. That’s normal—lemon curd keeps this ice cream naturally softer, even after freezing.
• Container Matters: A cold loaf pan or freezer-safe container helps the ice cream freeze faster and more evenly.
• Serving Temperature: If the ice cream’s too firm, let it sit out for 5–10 minutes before scooping for the best texture.
• Check Your Poppy Seeds: Don’t just grab the old jar from the back of the pantry—poppy seeds can go rancid over time due to their natural oils. If they smell off or bitter, it’s time for a fresh batch.

Storage

Keep your homemade lemon poppy seed ice cream tasting fresh and creamy.

• Airtight is Key – Store the ice cream in a tightly sealed, freezer-safe container. This prevents freezer burn and keeps it fresh.
• Optimal Spot – Keep it toward the back of your freezer, where the temperature stays most consistent—away from the door.
• Shelf Life – Homemade poppy seed ice cream is best eaten within 1–2 weeks for peak flavor and texture, though it’s safe to eat for longer.

FAQs About This Lemon Poppy Seed Ice Cream

• Can I use homemade lemon curd instead of jarred?
  Yes, homemade lemon curd works great here. Just make sure it’s fully chilled before adding it to the ice cream maker, and keep the quantity consistent (about 20 oz total). If your curd is especially thick, you might want to stir it a bit first to loosen it up.
• Is there a way to make this without an ice cream maker?
  This particular recipe is churned for texture, so a machine really helps. You could technically freeze it in a shallow dish and stir it every 30 minutes for a few hours to break up ice crystals, but it won’t be quite as smooth or scoopable.
• What if I only have low-fat buttermilk?
  You can still use it, but your ice cream won’t be quite as rich or creamy. Adding an extra tablespoon or two of heavy cream can help balance it out. Skip 1% entirely—it’s just too thin for this.
• Can I use lemon juice instead of lemon curd?
  Not in this recipe. Lemon juice on its own is too acidic and would throw off the balance of the custard base. The lemon curd adds both flavor and body, which you wouldn’t get from juice alone.

More of My Homemade Ice Cream Recipes

If you’re into small-batch ice cream with big flavor, these are worth a look.

• Maraschino Cherry Ice Cream – Sweet, creamy, and full of that nostalgic cherry flavor.
• Chocolate Caramel Pretzel Ice Cream – A salty-sweet combo with crunch in every bite.
• Cookie Dough Ice Cream – Packed with chunks of dough—no oven involved.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Juicy cherries meet chocolate and coconut in a churned favorite.
• Baseball Nut Ice Cream – A throwback classic with roasted cashews and berry jam swirls.
• No-Churn Pineapple Ice Cream – Tropical and bright, no machine needed.
• Pistachio Ice Cream – Smooth and nutty with a true pistachio flavor.
• Snickerdoodle Ice Cream – That cinnamon-sugar classic flavor.

One Last Scoop

If you’re already a fan of lemon poppy seed anything, this buttermilk and lemon curd version is a no-brainer. It’s cold, creamy, and just different enough to stand out.

Keep a container tucked in the freezer—you’ll be glad it’s there when that lemon craving hits.

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Print Recipe

5 from 2 votes

Creamy Lemon Poppy Seed Ice Cream (Buttermilk & Lemon Curd)

This lemon poppy seed ice cream starts with a rich, custard-style base made from whole milk, heavy cream, and buttermilk. Lemon curd is added during churning for bold citrus flavor, while poppy seeds give it a subtle crunch. Smooth, tangy, and incredibly scoopable, it’s a frozen take on a classic bakery combo.

Prep Time1 hour hr 5 minutes mins

Cook Time15 minutes mins

Chill time + Freeze time:14 hours hrs

Total Time15 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: buttermilk ice cream, custard-based ice cream, homemade lemon ice cream, lemon curd ice cream, lemon dessert recipe, lemon poppy seed ice cream, poppy seed dessert

Servings: 10

Calories: 290kcal

Author: Cathy Pollak

Equipment

• Saucepan For heating the custard base.
• mixing bowls For tempering egg yolks and chilling.
• whisk To mix and temper ingredients smoothly.
• ice cream maker Required for churring the custard base into ice cream.
• loaf pan For freezing overnight.

Ingredients

• 1½ cups (360 ml) whole milk
• 1½ cups (360ml) heavy cream
• ½ cup (120 ml) buttermilk Use at least 2% or look for Bulgarian buttermilk
• ¼ cup (50 g) granulated sugar
• 5 large egg yolks
• 2 (10 oz) jars lemon curd (total 20 oz / 570 g)
• 1 tbsp (9 g) poppy seeds
• lemon slices optional garnish

Instructions

• In a medium saucepan, combine the milk, cream, buttermilk, and sugar. Heat over low until the edges start to bubble and the mixture is warm, but not boiling.
  1½ cups (360 ml) whole milk, 1½ cups (360ml) heavy cream, ½ cup (120 ml) buttermilk , ¼ cup (50 g) granulated sugar
• In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1/4 cup (60 ml) of the warm milk mixture to temper the eggs. Continue whisking in small amounts until the yolks are warmed through.
  5 large egg yolks
• Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil. (You can strain the mixture iy you think any of the egg got cooked.)
• Remove from heat and let cool slightly. Cover and refrigerate the custard and lemon curd until fully chilled—preferably overnight. Place your loaf pan or storage container in the freezer so it’s cold when ready to use.
• Pour the chilled custard into your ice cream maker and begin churning per your machine’s instructions. Once churning starts, slowly add the lemon curd and let it fully incorporate.
  2 (10 oz) jars lemon curd
• When the ice cream is nearly done, sprinkle in the poppy seeds a little at a time.
  1 tbsp (9 g) poppy seeds
• Transfer the soft ice cream to your cold container and freeze for at least 6 hours, or until firm enough to scoop. Add lemon slices to garnish your bowls if you like.
  lemon slices

Video

Notes

• Do not let the custard boil—keep the heat low to avoid curdling the eggs.
• Chilling the base and curd overnight gives the best texture.
• Poppy seeds should be added at the end so they stay suspended in the ice cream.
• Use at least 2% buttermilk. Bulgarian-style is especially good for richness and tang.
• This recipe creates a soft-serve consistency out of the machine, with final firmness developing during the freezer step.

 

For optimal outcomes when making this lemon poppy seed ice cream, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Creamy Lemon Poppy Seed Ice Cream (Buttermilk & Lemon Curd)

Amount Per Serving (150 g)

Calories 290 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 155mg52%

Sodium 55mg2%

Potassium 150mg4%

Carbohydrates 19g6%

Sugar 16g18%

Protein 5g10%

Vitamin A 1000IU20%

Vitamin C 1mg1%

Calcium 110mg11%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Lemon Poppy Seed Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

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