Ninja Lemon Curd Soft Serve — Copycat Dairy Bar Style

How to Make Ninja Lemon Curd Soft Serve — Copycat Dairy Bar Style

1. 1

   Step 1: Make the lemon-curd base

   In a large bowl, whisk together the lemon curd, sweetened condensed milk, fresh lemon juice, grated lemon zest, vanilla extract and a pinch of salt until smooth and glossy. Taste and adjust lemon or salt for brightness — this concentrated mixture provides the signature tang.

   For this step

   • 1 cupstore-bought or homemade lemon curd
   • 1/2 cupsweetened condensed milk
   • 2 tbspfresh lemon juice
   • 1 tbspfinely grated lemon zest
   • 1 tspvanilla extract
   • a pinchfine sea salt
   
2. 2

   Step 2: Add the dairy and smooth

   Pour in the heavy cream and whole milk and whisk until fully incorporated and slightly aerated; the mixture should be pourable and homogeneous. For ultra-silkiness, strain the mixture through a fine mesh into a shallow container to remove any lumps of zest or curd.

   For this step

   • 1 cupheavy cream (35% fat)
   • 1/2 cupwhole milk
   
3. 3

   Step 3: Chill thoroughly

   Cover the container and refrigerate the mixture for at least 1 hour to let flavors meld and to fully chill the base — a cold base freezes more evenly and processes better in the machine. For best textural results chill for 2 hours if you have time.
4. 4

   Step 4: Freeze in a shallow pan

   Pour the chilled base into a shallow, freezer-safe pan (9x5 loaf pan works well) and spread into an even layer. Freeze uncovered until completely solid, about 4–6 hours depending on your freezer; for faster freeze, divide into two shallower containers.
   
5. 5

   Step 5: Process in your Ninja slushy/Creami

   Break the frozen block into chunks and add to your Ninja slushy/Creami per manufacturer's instructions (use the ice cream/soft-serve or Frozen Treat setting). Process, then check texture — if too icy, respin once or let the processed mixture rest 2–3 minutes and pulse again for a smoother, creamier finish.
   
6. 6

   Step 6: Serve and store

   Scoop or swirl into cones or cups and finish with a small spoonful of warmed lemon curd or a sprinkle of extra lemon zest for brightness. Store leftovers in an airtight container in the freezer; to revive texture, let sit at room temperature 5–10 minutes then respin or stir before serving.
   

1. In a large bowl, whisk together the lemon curd, sweetened condensed milk, fresh lemon juice, grated lemon zest, vanilla extract and a pinch of salt until smooth and glossy. Taste and adjust lemon or salt for brightness — this concentrated mixture provides the signature tang.
2. Pour in the heavy cream and whole milk and whisk until fully incorporated and slightly aerated; the mixture should be pourable and homogeneous. For ultra-silkiness, strain the mixture through a fine mesh into a shallow container to remove any lumps of zest or curd.
3. Cover the container and refrigerate the mixture for at least 1 hour to let flavors meld and to fully chill the base — a cold base freezes more evenly and processes better in the machine. For best textural results chill for 2 hours if you have time.
4. Pour the chilled base into a shallow, freezer-safe pan (9x5 loaf pan works well) and spread into an even layer. Freeze uncovered until completely solid, about 4–6 hours depending on your freezer; for faster freeze, divide into two shallower containers.
5. Break the frozen block into chunks and add to your Ninja slushy/Creami per manufacturer's instructions (use the ice cream/soft-serve or Frozen Treat setting). Process, then check texture — if too icy, respin once or let the processed mixture rest 2–3 minutes and pulse again for a smoother, creamier finish.
6. Scoop or swirl into cones or cups and finish with a small spoonful of warmed lemon curd or a sprinkle of extra lemon zest for brightness. Store leftovers in an airtight container in the freezer; to revive texture, let sit at room temperature 5–10 minutes then respin or stir before serving.