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This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Do you ever get so hot that you just don’t even want to eat? The last few weeks it’s been like that around here. The temperatures have been in the 80’s and 90’s and when it’s time to eat dinner we are hot, tired, and not very hungry.
We’ve been pounding iced teas like they are going out of style. It’s nothing for us to each have 2 large iced teas a day plus water plus anything else that’s cold. But when it’s really hot we’ll do ice cream for dinner once a week.
We don’t have a whole lot of choices in town but we rotate between the two or three places we enjoy. While it’s a nice treat it’s often way too expensive. So last week instead of going out for ice cream I decided to make my own. I’ve been craving a sweet and tart ice cream and I knew this No Churn Lemon Shortbread Ice Cream would be a hit.
- heavy cream
- sweetened condensed milk
- lemon curd
- shortbread cookies
To make the ice cream place the heavy cream in a chilled bowl. Beat on medium high speed with a mixer until the mixture has thickened and looks like whipped cream. Add in the sweetened condensed milk and vanilla and mix on medium high speed for 2 minutes. Place the lemon curd in a microwave safe bowl and heat for 15-20 seconds or just long enough that it’s easy to stir. Dollop onto the cream mixture and swirl it into the batter. Add the cookie crumble and gently fold into the cream mixture. Place in a freezer safe container and freeze for 4-6 hours and enjoy! I mean, who can resist a creamy vanilla ice cream base swirled with tart lemon curd? Had I planned better I would have made my own curd but since I made this on a whim I used a jar I had in the pantry. You can use any kind of shortbread or butter cookies you have available. I just happen to have a box of Girl Scout cookies left over from the spring so that’s what I used.
Can I use something besides lemon curd?
You really need to use curd in this recipe because of the consistency and tart to sweet ratio. However, you can use lime curd, lemon curd, or even orange curd.
Can I use homemade lemon curd?
Absolutely! The next time I make this I’ll be making my own curd to swirl into the ice cream.
Can I have a different flavored ice cream base?
Yes! You can use whatever flavor of extract you want to make this ice cream your own. Use lemon extract to make a double lemon ice cream. Add strawberry or cherry extract and a few drops of red food coloring to make cherry lemon or strawberry lemon ice cream.
Do I need an ice cream maker?
No! This recipe is for no churn so there is no ice cream maker needed! This ice cream is out of control amazing! My husband and I couldn’t stop eating it and ate the entire recipe in just three days. The combination of the smooth and creamy vanilla ice cream with the tart lemon curd combined with the crunch and butter from the shortbread is absolute perfection. I didn’t need anything with my ice cream as all the elements worked so well together. My husband liked putting a little whipped cream on his. I want to try this ice cream in a waffle cone with white chocolate on the cone and plenty of sprinkles. I think that would be amazing. Another serving suggestion would be to add fresh blueberries on top for an awesome lemon blueberry ice cream.
More Ice Cream Recipes:
- Chocolate Chip Cookie Ice Cream Sandwiches
- No Churn Blueberry Graham Cracker Ice Cream
- No Churn Patriotic Funfetti Ice Cream
- Brown Butter and Peach Chardonnay Ice Cream Cake
If you’ve tried my No Churn Lemon Shortbread Ice Cream or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 Tablespoon vanilla
- 3/4 c. lemon curd
- 1 c. shortbread cookies, crushedP
- Place the heavy cream in a chilled bowl.
- Using a mixer, beat on medium speed until it begins to thicken then turn
it on high speed until it begins to thicken and become the consistency
of whipped cream.
- Add in the sweetened condensed milk and vanilla and beat on high for 2 minutes.
- Pour into a container to freeze.
- Heat the lemon curd in a microwave safe dish for 15-20 second or just until it is easy to stir.
- Add the curd to the cream mixture and swirl it in with a butter knife so that it goes all through the ice cream.
- Add the shortbread pieces and gently fold them in.
- Cover and freeze for 4-6 hours.
A Hezzi-D Original recipe