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–+ servings

No-Churn Lemon Cream Pie Ice Cream

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Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Servings 10

Ingredients
  

  • 2 cups heavy cream
  • 14 oz sweetened condensed milk
  • 2 tablespoons lemon zest*
  • ⅓ cup lemon juice*
  • 2 teaspoons vanilla extract
  • 1 cup shortbread cookies, broken into pieces

Instructions
 

  • Whip the cold heavy whipping cream on medium speed just until stiff peaks form; about 2-3 minutes. Set the bowl aside. 
  • In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until combined. 
  • Gently fold the whipped cream and lemon mixture together until totally combined. Fold in most of the shortbread or lemon cookie pieces, reserving some for the top. 
  • Pour ice cream mixture into a standard size loaf or 9x9 pan and spread into an even layer. 
  • Sprinkle on the rest of the shortbread cookie pieces on top of the ice cream.
  • Freeze for at least 6 hours, or overnight. Enjoy!

Notes

*Using 2 medium-sized lemons should give you roughly 2 tablespoons of zest and about ⅓ cup of lemon juice. 
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