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No Churn Lemon Shortbread Ice Cream

Cool, creamy, zesty, and tart, this lemon shortbread ice cream is the perfect summer treat! This easy, no-churn ice cream features chunks of snappy lemon-dipped shortbread cookies floating in a rich, lemony vanilla base.

This lemon shortbread ice cream is made with only five ingredients and can be prepped in 15 minutes.

Scoops of lemon shortbread ice cream served in a glass bowl.

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You've been missing out if you’ve never heard of the no-churn ice cream method! Simply whip up some heavy cream, add in sweetened condensed milk and vanilla, and set the mixture to freeze.

In no time, you’ll have a smooth and scoopable dessert perfect for cooling down on a hot summer’s day. And, if you want to take your homemade ice cream up a notch, make this no-churn lemon shortbread ice cream!

All you’ll need to add to your vanilla base is fresh lemon juice and crumbled lemon dipped shortbread cookies—no need to worry about freezing a canister for 24 hours before making this no-churn ice cream.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make lemon shortbread ice cream set out on the counter.
  • Lemon Dipped Shortbread Cookies - You’ll crush these sweet and tart cookies into bite-sized crumbles. I like to use store-bought lemon shortbread cookies, but you could also use your favorite homemade recipe.
  • Lemon Juice - Freshly squeezed will add a pop of zesty juiciness to your no-churn ice cream.
  • Heavy Cream - Whipped to stiff peaks.
  • Sweetened Condensed Milk - Sweetens your ice cream without making it icy or grainy.
  • Vanilla Extract - Adds some extra flavor to the ice cream base.

How To Make No Churn Lemon Shortbread Ice Cream

Grab your ingredients and an electric mixer, and let's get started!

Heavy cream whipped to stiff peaks in a bowl.
Sweetened condensed milk, lemon juice, and vanilla were added to whipped cream in the bowl.

Use an electric hand mixer or stand mixer to whip the heavy cream to stiff peaks.

Add the sweetened condensed milk, fresh lemon juice, and vanilla to the whipped cream. Fold the mixture together until just combined.

Crushed lemon dipped shortbread cookies added to ice cream mixture in bowl.
Lemon shortbread cookies crumbled over lemon ice cream in loaf pan.

Add in your crumbled lemon dipped shortbread cookies and continue folding until they’re dispersed evenly throughout the ice cream base.

Transfer the no-churn ice cream to a loaf pan, cover with two layers of plastic wrap, and freeze until solid.

Allow the ice cream to thaw slightly before scooping and serving. Enjoy!

Ice cream scoop with lemon shortbread ice cream.

How To Store Ice Cream

Once your lemon shortbread ice cream has fully frozen, transfer it to an airtight container. Alternatively, you can continue storing the ice cream in the loaf pan; just be sure it’s well-covered.

When stored properly, your homemade no-churn ice cream will stay smooth and creamy in the freezer for up to 3 months. When you’re ready to enjoy some of this lemon shortbread ice cream, allow it to thaw on the counter for 10 minutes before scooping, serving, and enjoying!

Why is my no-churn ice cream icy?

Your no-churn ice cream can crystallize and turn icy if it’s not frozen quickly enough or is exposed to too much air during the freezing process. This is why I recommend freezing your lemon shortbread ice cream in a covered loaf pan.

The pan is wide and shallow enough that your homemade ice cream will freeze relatively quickly. I also recommend wrapping the loaf pan in two layers of plastic wrap to make sure that no air gets in!

Recipe Tips

  • Don’t have any fresh lemons on hand? Don’t fret! You can use ½ cup of bottled lemon juice instead.
  • If you like your lemon-flavored desserts to be on the extra tart side, try adding some lemon zest to this ice cream!
  • Want your finished ice cream to look as good as it tastes? Save ¼ of your cookie crumbles to sprinkle over the surface of your no-churn ice cream right before freezing.
  • The exact amount of time your ice cream will need to chill is going to depend on how cold your freezer is. I found that it typically takes between 5-6 hours. I usually make this ice cream in the evening and let it freeze overnight.

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What are lemon dipped shortbread cookies?

Lemon dipped shortbread cookies are crisp and buttery shortbread cookies dipped in a lemon-flavored icing. They’re very similar to Girl Scout Lemonades. I found my lemon dipped shortbread cookies at Walmart. However, if you can’t find any at your local grocery store, you can always use homemade lemon-flavored shortbread cookies instead.

Why is fresh lemon juice used in this ice cream?

The fresh lemon juice in this no-churn ice cream helps to highlight the zesty and tart flavors naturally found in the lemon dipped shortbread cookies. The acidity of the fresh-squeezed juice cuts through the sweet richness of the vanilla ice cream base to create a surprisingly light and refreshing dessert!

Scoops of Lemon shortbread ice cream in cones.

Here are a few more no-churn ice cream recipes to keep you cool and refreshed.

If you want the perfect warm-weather treat, this no-churn lemon shortbread ice cream has you covered! The sweet, zesty lemon base is full of crushed lemon shortbread cookies that add texture and flavor.

This is a great way to use some famous Girl Scout lemon cookies! You will love how quick and easy this no churn ice cream comes together.

Scoops of lemon shortbread ice cream in a glass dessert bowl.

No Churn Lemon Shortbread Ice Cream

Author: Judy Wilson
Cool, creamy, no-churn lemon shortbread ice cream is the perfect summer treat with only five ingredients and can be prepped in 15 minutes.
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 793 kcal

Ingredients
  

  • 2 cups heavy cream
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 lemon (freshly squeezed)
  • cups lemon dipped shortbread cookies (crushed)

Instructions
 

  • Pour your heavy cream into a large mixing bowl. Use an electric hand mixer to beat the heavy cream at a high speed for about 3-5 minutes or until it reaches stiff peaks.
  • Add the sweetened condensed milk, vanilla, and lemon juice to the whipped cream. Use a large silicone spatula to fold the ingredients together until smooth and combined.
  • Gently fold in the crumbled cookies until they are evenly distributed throughout the mixture.
  • Transfer your ice cream to a 9x5 inch loaf pan and cover it with plastic wrap. Allow your ice cream to chill in the freezer for about 6 hours or until the center is set.
  • Serve and enjoy!

Notes

When stored properly, your homemade no-churn ice cream will stay smooth and creamy in the freezer for up to 3 months.
I recommend freezing your ice cream in a covered loaf pan. The pan is wide and shallow enough that your homemade ice cream will freeze relatively quickly. I also recommend wrapping the loaf pan in two layers of plastic wrap to make sure that no air gets in!

Nutrition

Calories: 793kcalCarbohydrates: 78gProtein: 11gFat: 50gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 112mgSodium: 315mgPotassium: 399mgFiber: 1gSugar: 52gVitamin A: 1398IUVitamin C: 12mgCalcium: 253mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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