Lemon Shortbread Ice Cream
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.
Servings: 8
Calories: 586kcal
Ingredients
- 2 cups heavy cream
- 1.5 cups sweetened condensed milk
- ½ cup lemon curd
- 1 cup crumbled shortbread cookies
- Zest of 1 lemon
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!
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
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
