Calling all lemon lovers, this No-Churn Lemon Ice Cream is a refreshing frozen treat and a breeze to make. Sweet and tart, creamy and tangy~ a creamsicle for lemon lovers!
Happy Friday! The mercury is climbing into the 90 degree range this weekend. . .ice cream weather! To be honest, I’m not prepared for 90 degree weather in May, and would rather have a few more weeks of 70 degree humidity-free days. This no-churn ice cream is a an easy dessert and perfect treat for the lazy days of summer!
I always like some ‘add-ins’ in my no-churn ice cream. Lemon Nilla Wafers add a little texture for crunch and additional hint of lemon favor.
No ice cream maker required for this recipe, just a mixer and a metal loaf pan that helps the ice cream mixture chill faster and makes scooping easy with the long surface area.
No-Churn Lemon Ice Cream
Makes about 2 quarts
14-ounce can sweetened condensed milk
2 cups heavy cream, cold
1/2 cup fresh lemon juice (about 3 large lemons)
2 T lemon zest (about 2 large lemons)
1/2 cup jarred lemon curd
Pinch fine salt
1 cup cookie crumbs, plus more for sprinkling on top and cookies for serving (I used Lemon Nilla Wafers, but any lemon or shortbread type cookie would be good)
Place metal loaf pan in freezer.
Whisk together condensed milk, lemon juice and zest, lemon curd and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/lemon mixture with spatula until combined, then swirl in cookie crumbs throughout mixture.
Pour into a chilled 9-by-5-inch metal loaf pan, sprinkle top with additional cookie crumbs and cover with plastic wrap. Freeze 8 hours or overnight until solid and scoopable.
Serve with additional cookies and sprinkle with cookie crumbs if desired.
Lemon Lovers No-Churn Ice Cream
- 9 x 5-inch metal loaf pan
- 14- ounce can sweetened condensed milk
- 2 cups heavy cream cold
- 1/2 cup fresh lemon juice about 3 large lemons
- 2 T lemon zest about 2 large lemons
- 1/2 cup jarred lemon curd
- Pinch fine salt
- 1 cup cookie crumbs plus more for sprinkling on top and cookies for serving
- Place metal loaf pan in freezer.
- Whisk together condensed milk lemon zest and juice, lemon curd and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/lemon mixture with spatula until combined, then swirl in cookie crumbs throughout mixture.
- Pour into a chilled 9 x 5-inch metal loaf pan, sprinkle top with additional cookie crumbs and cover with plastic wrap. Freeze, 8 hours or overnight until solid and scoopable.
- Serve with an additional cookie or crumbs if desired.
- For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.
- I found Lemon Nilla Wafers at my grocery store but have also seen them at Target. If you can’t find them, substitute regular vanilla wafers or any lemon-flavored or shortbread cookie of your choice.
If you’re looking for more no-churn ice cream flavors, you might like:
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