Anyone that loves lemon needs to try this Lemon Shortbread Ice Cream recipe. The ice cream mixture has crumbled cookies and lemon curd for a fabulous treat.

Container of Lemon Shortbread Ice Cream.
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There is so much lemon flavor in this easy ice cream recipe and you don’t need an ice cream maker. It’s one of the Best Lemon Desserts. It is a really simple homemade ice cream treat without much work needed.

Try this delicious flavor on an Ice Cream Sundae Bar.

Why This Recipe Works

Since it is a no churn style, it comes together super-fast. With only 5 ingredients, the recipe is so easy.

The natural flavor is fresh and delicious. This No Churn Lemon Shortbread Ice Cream recipe is guaranteed to be a hit.

Ingredients

Ingredients for Lemon Shortbread Ice Cream - heavy cream, sweetened condensed milk, lemon curd, shortbread cookies, lemon zest.
  • Heavy Cream. This needs to be really cold before using.
  • Sweetened Condensed Milk. Don’t substitute for whole milk. The sweetened condensed milk gives the ice cream its sweetness.
  • Lemon Curd. You will love how fresh and delicious the ice cream is with lemon curd.
  • Crumbled Shortbread Cookies. The cookies should be crumbled into larger sized pieces and not crushed.
  • Lemon Zest. You could also use lemon juice in a pinch.

Get the complete ingredient list at the bottom of the page.

How to Make Lemon Shortbread Ice Cream

  • Step 1. Beat the cream. In a large mixing bowl, whisk the heavy cream until soft peaks form.
Mixing bowl with sweetened condensed milk and lemon.

Step 2. Next, mix in the sweetened condensed milk and lemon. Use a rubber spatula to gently fold the ingredients into the whipped cream.

Crumbled cookies mixed with ice cream base.

Step 3. Swirl the lemon curd and crumbled shortbread cookies throughout the mixture.

Ice cream mixture in loaf pan.

Step 4. Freeze the ice cream mixture. Transfer your ice cream to a metal loaf pan and let it set in the freezer for 4-6 hours.

Ice cream in cone.

Step 5. Scoop and serve.

How to Serve

Serve in a waffle cone or bowl. Top with berries if desired and enjoy! 

Container of Lemon Shortbread Ice Cream.

Storage

Place the ice cream in a freezer container with lid that is airtight. I recommend placing wax paper directly on top of the ice cream to ensure freshness.

This will help to prevent ice crystals from forming.

How Long Will It Last?

The ice cream will last about 2 to 3 weeks in the freezer. Prolonged storage may cause the texture to change.

Cone of Lemon Shortbread Ice Cream.

Expert Tips

  • Shortbread cookies. I crumbled up some leftover homemade shortbread cookies to use in this recipe, but store bought shortbread cookies would be equally delicious.
  • Lemon zest. Do not omit the lemon zest in this recipe! It adds the perfect amount of tartness to this super sweet dessert.
  • Substitution. If you can’t find lemon curd, a lemon jam or homemade lemon compote would work.
  • Heavy Whipping Cream. You want to make sure your cream is whipped into super stiff peaks. If your cream is too soft, all of your shortbread cookie crumbles will sink to the bottom of your ice cream.

More Lemon Desserts

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It’s your turn to make Lemon Shortbread Ice Cream. Then please leave a star rating and comment.

Lemon Shortbread Ice Cream

4.67 from 3 votes
Anyone that loves lemon needs to try this Lemon Shortbread Ice Cream recipe. The ice cream mixture has crumbled cookies and lemon curd for a fabulous treat.
Prep Time 20 minutes
Freeze 4 hours
Total Time 4 hours 20 minutes
Servings 8
Cuisine American
Course Dessert
Calories 586

Ingredients

  • 2 cups heavy cream
  • 1.5 cups sweetened condensed milk
  • ½ cup lemon curd
  • 1 cup crumbled shortbread cookies
  • Zest of 1 lemon
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Instructions

  • In a large mixing bowl, whip the heavy cream to stiff peaks.
  • Add the sweetened condensed milk and lemon zest and use a rubber spatula to gently fold them into the whipped cream.
  • Swirl the lemon curd and crumbled shortbread cookies throughout the mixture.
  • Transfer your ice cream to a metal loaf tin and let it set in the freezer for 4-6 hours.
  • Serve in a waffle cone and enjoy!

Recipe Notes

I crumbled up some leftover homemade shortbread cookies to use in this recipe, but store bought shortbread cookies would be equally delicious.
Don’t be tempted to omit the lemon zest! It adds the perfect amount of tartness to this super sweet dessert.
If you can’t find lemon curd, a lemon jam or homemade lemon compote would work.
You want to make sure your cream is whipped into super stiff peaks. If your cream is too soft, all of your shortbread cookie crumbles will sink to the bottom of your ice cream.

Nutrition Facts

Calories 586kcal, Carbohydrates 60g, Protein 8g, Fat 36g, Saturated Fat 20g, Polyunsaturated Fat 4g, Monounsaturated Fat 9g, Trans Fat 1g, Cholesterol 87mg, Sodium 236mg, Potassium 295mg, Fiber 1g, Sugar 48g, Vitamin A 1053IU, Vitamin C 2mg, Calcium 206mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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