No-Churn Lemon Bar Ice Cream | Midwest Living

No-Churn Lemon Bar Ice Cream

No-Churn Lemon Bar Ice Cream

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  • Makes: 14 servings
  • Hands On 15 mins
  • Total Time 4 hrs including freezing time

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True to the easy no-churn spirit, this burst of summer sunshine requires no stovetop cooking or baking: Just stir in purchased lemon curd and crumbled vanilla Oreos.


  • 2 cups cold heavy cream
  • 1 14 - ounce can sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 6 ounces coarsely chopped vanilla sandwich cookies (such as Golden Oreos) or shortbread cookies, about 1 1/2 cups chopped)
  • 1 10 - ounce jar lemon curd (about 3/4 cup), well-stirred


  1. Line an 8x8-inch metal baking pan with plastic wrap. Place pan in freezer. In a mixing bowl, whip cream at medium-high speed until stiff peaks form; set aside.
  2. In a medium bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, vanilla and salt. Fold one-third of the whipped cream into mixture to lighten it, then fold in remaining cream until well-blended. Fold in chopped cookies. Spoon half of the mixture into chilled baking pan. Dollop with half of the lemon curd. Use a butter knife to lightly swirl curd into ice cream. Repeat with remaining cream mixture and lemon curd. Freeze, uncovered, until firm, 4 to 6 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.

Nutrition Facts

(No-Churn Lemon Bar Ice Cream)

Servings Per Recipe 14, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 3, vit. A (IU) 580, pro. (g) 4, sugar (g) 34, fiber (g) 2, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, iron (mg) 0, Monounsaturated fat (g) 4, calcium (mg) 104, carb. (g) 41, Potassium (mg) 149, sat. fat (g) 11, sodium (mg) 122, chol. (mg) 64, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 18, Folate (µg) 5, cal. (kcal) 334, Pyridoxine (Vit. B6) (mg) 0

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