Lemon Lovers No-Churn Ice Cream

8 Servings
8 hr 10 min

Calling all lemon lovers, 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!

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. The hardest part about this recipe is waiting for it to freeze overnight to enjoy, otherwise your ice cream base is mixed and ready to freeze in 10 minutes or less!


Note: The cook time noted in the recipe below is actually freezer time.

You'll want to use fresh lemons, zest and juice for this recipe.

Here are the ingredients. 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.

If you’re looking for more no-churn ice cream recipes for the lazy days of summer, I highly recommend  No-Churn S’mores Ice Cream or Peach-Bourbon No-Churn Ice Cream.

Lemon Lovers No-Churn Ice Cream

Recipe details

  • 8  Servings
  • Prep time: 10 Minutes Cook time: 8 Hours Total time: 8 hr 10 min
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Ingredients

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)

Instructions


Procedure: 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-by-3-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.

Tips

  • 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.

Mary @ Home is Where the Boat Is
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