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

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Recipe Summary

hands-on:
15 mins
total:
4 hrs 15 mins including freezing time
Servings:
14
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 18g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 64mg; sodium 122mg; potassium 149mg; carbohydrates 41g; fiber 2g; sugar 34g; protein 4g; trans fatty acidg; vitamin a 580IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 5mcg; vitamin b12mcg; calcium 104mg; ironmg.

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