No Churn Lemon Shortbread Ice Cream
Cool, creamy, no-churn lemon shortbread ice cream is the perfect summer treat with only five ingredients and can be prepped in 15 minutes.
Servings: 6
Calories: 793kcal
Ingredients
- 2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 lemon (freshly squeezed)
- 1½ 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: 793kcal | Carbohydrates: 78g | Protein: 11g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 112mg | Sodium: 315mg | Potassium: 399mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1398IU | Vitamin C: 12mg | Calcium: 253mg | Iron: 2mg