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    No-Churn Meyer Lemon Shortbread Ice Cream

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    Spring has sprung and weather is warming up which only means one thing - Ice Cream Season! This No-Churn Meyer Lemon Shortbread Ice Cream is the perfect treat on a hot day. Creamy, sweet and tart, it's a perfect balance.

    The best part is, you don't need an ice cream maker to make this! It's quick, super easy and only requires 3 ingredients. What could be better than that?

    I’d love to hear how you like it, so please comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients:

    • Heavy cream
    • Condensed milk
    • Meyer lemons
    • Shortbread

    Equipment:

    • Stand mixer or hand mixer
    • Loaf pan or 8x8 pan

    Instructions:

    Whip the cold heavy whipping cream until soft peaks form. Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.

    Continue whipping as you add the meyer lemon juice and zest just until it's incorporated and hard-peaks form. Be careful not to overwhip. Fold in the shortbread pieces.

    Scoop the mixture into the pan, lined or unlined is fine. Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.

    Serve with some meyer lemon zest and cookies, or however you desire.

    No-Churn Lemon Shortbread Ice Cream

    No-Churn Meyer Lemon Shortbread Ice Cream

    Cream No-Churn Ice Cream with Meyer Lemon and Shortbread
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cooling Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 270 kcal

    Ingredients
      

    • 2 cups heavy whipping cream cold
    • 1 can sweetened condensed milk
    • 1 Tbsp meyer lemon zest
    • ½ cup meyer lemon juice
    • 6 shortbread cookies broken into pieces

    Instructions
     

    • Whip the cold heavy whipping cream until soft peaks form. Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
    • Continue whipping as you add the meyer lemon juice and zest just until it's incorporated and hard-peaks form. Be careful not to overwhip. Fold in the shortbread pieces.
    • Scoop the mixture into the pan, lined or unlined is fine. Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.
    • Serve with some meyer lemon zest and cookies, or however you desire.

    Notes

    Keyword Ice Cream, Lemon, Meyer, No-Churn, Shortbread

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