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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

334 calories; 18 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 64 mg cholesterol; 122 mg sodium. 149 mg potassium; 41 g carbohydrates; 2 g fiber; 34 g sugar; 4 g protein; 0 g trans fatty acid; 580 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 104 mg calcium; 0 mg iron;