Introduction
If you’re looking for a refreshing and delightful dessert that requires no churning, this homemade lemon shortbread ice cream is perfect for you! With a creamy base and a hint of zesty lemon, complemented by the delicious crunch of lemon-dipped shortbread cookies, this ice cream is sure to be a hit. Whether it’s for a warm summer day or a special occasion, this dessert will satisfy your sweet cravings.
Detailed Ingredients with measures
2 cups heavy cream
14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
Juice of 1 lemon (freshly squeezed)
1½ cups lemon-dipped shortbread cookies, crushed
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 6 hours (freezing)
Total Time: 6 hours 15 minutes
Yield: Approximately 8 servings
Enjoy the process of creating this scrumptious no-churn lemon shortbread ice cream, and indulge in its dreamy flavors and textures that will surely bring a smile to your face!
Detailed Directions and Instructions
Step 1: Whip the Heavy Cream
In a large mixing bowl, whip the heavy cream using an electric hand mixer or stand mixer until stiff peaks form.
Step 2: Combine Ingredients
Gently fold in the sweetened condensed milk, vanilla extract, and freshly squeezed lemon juice until the mixture is smooth and well combined.
Step 3: Incorporate Shortbread Cookies
Add the crushed lemon-dipped shortbread cookies to the mixture, folding them in until evenly distributed.
Step 4: Transfer to Loaf Pan
Transfer the ice cream mixture into a 9×5 inch loaf pan, smoothing the top with a spatula.
Step 5: Cover the Loaf Pan
Cover the loaf pan with two layers of plastic wrap to prevent ice crystals from forming.
Step 6: Freeze the Mixture
Place the pan in the freezer and let it freeze for at least 6 hours, or until the ice cream is firm.
Step 7: Soften Before Serving
Before serving, allow the ice cream to sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Step 8: Scoop and Serve
Scoop, serve, and enjoy your homemade no-churn lemon shortbread ice cream!
Notes
Fresh Ingredients
Using fresh lemon juice yields a brighter, more vibrant flavor in the ice cream.
Cookie Texture
Ensure that the shortbread cookies are crushed adequately for even distribution throughout the mixture.
Storage
Store any leftover ice cream in the freezer, ensuring it remains tightly covered to maintain its texture.
Mixing Technique
Be gentle when folding the ingredients to maintain the lightness of the whipped cream.
Cook techniques
Whipping Heavy Cream
Whip the heavy cream using an electric hand mixer or a stand mixer until stiff peaks form. This process incorporates air into the cream, making it light and fluffy, which is essential for creating a smooth ice cream texture.
Folding Ingredients
Gently fold the sweetened condensed milk, vanilla extract, and lemon juice into the whipped cream. Use a spatula to lift ingredients from the bottom of the bowl and carefully turn them over without deflating the whipped cream.
Incorporating Cookies
Crush the lemon-dipped shortbread cookies and gently fold them into the ice cream mixture. Ensure they are evenly distributed throughout, adding texture and flavor to the ice cream.
Freezing the Mixture
Transfer the ice cream mixture into a loaf pan and smooth the top. Cover with two layers of plastic wrap to prevent ice crystals, then freeze for at least 6 hours, allowing it to achieve a firm consistency.
Softening for Serving
Before serving, let the ice cream sit at room temperature for about 10 minutes. This slight softening helps achieve the perfect scoopable texture.
FAQ
Can I use a different type of milk instead of heavy cream?
No, heavy cream is essential for the whipped texture and richness of the ice cream. Using a different type of milk will not yield the same results.
How long can I store the homemade ice cream?
You can store the homemade no-churn lemon shortbread ice cream in the freezer for about 2-3 weeks for optimal freshness and flavor.
Can I add other flavors to the ice cream mixture?
Yes, you can experiment with other flavors by adding different extracts or mixing in fruits, but be mindful to balance flavors to maintain a pleasant taste.
What should I do if the ice cream is too hard to scoop?
If the ice cream is too hard, let it sit at room temperature for a few minutes or until it softens slightly for easier scooping.
Conclusion
This homemade no-churn lemon shortbread ice cream is a delightful treat that’s easy to prepare and perfect for any occasion. The combination of creamy texture and refreshing lemon flavor, accented by the crunch of shortbread cookies, makes it an impressive dessert that requires minimal effort. Enjoy it on warm days or as a sweet finish to your meals.
Chocolate Chip Cookie Dough Ice Cream
Combine a base of heavy cream and sweetened condensed milk with chunks of edible cookie dough and mini chocolate chips for a rich and indulgent dessert.
Strawberry Swirl Ice Cream
Incorporate a strawberry puree into the base mixture, then swirl it in before freezing to create a deliciously fruity flavor.
Mint Chocolate Chip Ice Cream
Add peppermint extract to the heavy cream mixture and fold in chocolate chips for a fresh and vibrant minty sensation.
Cookie and Cream Ice Cream
Crush chocolate sandwich cookies and mix them into the ice cream base for a classic flavor that never goes out of style.
Pistachio Ice Cream
Blend chopped pistachios into your mixture for a nutty flavor and subtle green color that provides a delightful twist.
