No Churn Lemon Ice Cream
This easy, no churn lemon ice cream is creamy and perfect for summer.
Ingredients
- 2 cups cold heavy cream
- 1 (14-oz) can sweetened condensed milk
- 2 tbsp fresh squeezed lemon juice
- 6 oz lemon curd, slightly warmed until it is liquid enough to be swirled into the batter
Instructions
- In a bowl of a stand mixer, combine heavy cream and lemon juice. Beat on high speed until stiff peaks form.
- In a large bowl, add condensed milk. Working in small batches, gently fold in the heavy cream. I added my heavy cream in three batches. You want to fold until no steaks remain and heavy cream is completely combined with the condensed milk. The heavy cream will loose its stiff peaks, but the final batter should still look airy and light. See photos from this post for reference.
- Pour ice cream batter into a loaf pan or other similar sized container. Pour thin swirls of lemon curd over surface of the ice cream. Use a knife to swirl it evenly into the ice cream batter. Place into freezer and let set for 10-12 hours.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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