Lemon Lovers No-Churn Ice Cream
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. Cookie crumbs add some texture and crunch. Use a lemon-flavored or shortbread style cookie.
Servings: 8 servings
Equipment
- 9 x 5-inch metal loaf pan
- mixer
Ingredients
- Ingredients
- 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
Instructions
- 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.
Notes
- 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.