No-Bake Desserts
Lemon Bar Ice Cream
A creamy no-churn lemon bar ice cream swirled with homemade lemon curd and packed with buttery shortbread cookie pieces.
Giulia’s Recipe Rundown
Taste
Bright lemon flavor, creamy vanilla sweetness, buttery shortbread, and tangy lemon curd swirls.
Texture
Smooth no-churn ice cream with ribbons of lemon curd and crunchy-soft cookie pieces.
Ease
No ice cream machine needed. Just make the curd, whip the cream, fold, swirl, and freeze.
Best For
Summer desserts, lemon lovers, BBQs, birthday treats, and make-ahead freezer desserts.
This Lemon Bar Ice Cream tastes like a creamy frozen version of classic lemon bars. It has a bright homemade lemon curd, a rich no-churn ice cream base, and plenty of buttery shortbread cookie pieces folded throughout.
The lemon curd brings the tangy citrus flavor, while sweetened condensed milk and whipped cream create a smooth, scoopable ice cream without needing an ice cream machine.
The shortbread cookies make this dessert feel just like a lemon bar, adding that buttery cookie crust flavor in every bite. It is fresh, creamy, sweet, tart, and perfect for warm-weather dessert cravings.
Why You’ll Love This Recipe
- No ice cream machine required
- Bright homemade lemon curd swirl
- Inspired by classic lemon bars
- Buttery shortbread cookie pieces in every scoop
- Perfect make-ahead frozen dessert
- Sweet, creamy, tangy, and refreshing
Important Ingredient Notes
Egg Yolks and Whole Egg
The egg yolks and whole egg create a rich, silky lemon curd. Whisk constantly while cooking so the curd stays smooth.
Fresh Lemon Juice
Freshly squeezed lemon juice gives the ice cream a bright, clean citrus flavor. Bottled lemon juice will not taste as fresh.
Lemon Zest
Lemon zest adds intense lemon aroma and flavor without adding extra liquid. Zest the lemons before juicing them.
Unsalted Butter
Butter makes the lemon curd glossy, smooth, and rich. Add it at the end while the curd is still warm.
Sweetened Condensed Milk
Sweetened condensed milk gives no-churn ice cream its creamy texture and sweetness. It helps prevent the ice cream from becoming icy.
Heavy Cream
Heavy cream is whipped and folded into the lemon base to create a light, creamy ice cream texture.
Shortbread Cookies
Shortbread cookies give this ice cream its lemon bar feel. Chop them coarsely so you get cookie pieces throughout the ice cream.
How to Make Lemon Bar Ice Cream
Make the lemon curd
Whisk egg yolks, whole egg, sugar, lemon juice, lemon zest, and salt in a saucepan. Cook gently while whisking until thickened.
Add the butter
Remove the curd from the heat and whisk in butter pieces until smooth and glossy. Let the curd cool completely.
Make the lemon ice cream base
Stir sweetened condensed milk, lemon juice, vanilla, and salt together until smooth.
Whip the cream
In a separate bowl, whip heavy cream until soft peaks form. This creates the airy texture in the no-churn ice cream.
Fold and add cookies
Gently fold the whipped cream into the lemon condensed milk mixture, then fold in the chopped shortbread cookies.
Swirl and freeze
Layer the ice cream mixture with lemon curd in a freezer-safe pan. Swirl gently, cover, and freeze until firm.
Sweet No-Churn Science
Why does no-churn ice cream work?
No-churn ice cream uses whipped cream for airiness and sweetened condensed milk for sweetness and smooth texture. Together, they create creamy ice cream without an ice cream maker.
Why cool the lemon curd first?
Warm lemon curd can melt the whipped cream and make the ice cream base too loose. Cooling it first helps keep the mixture fluffy and creamy.
Why fold gently?
Folding keeps the air in the whipped cream. If you stir too aggressively, the ice cream can lose volume and become dense.
Why add shortbread cookies?
Shortbread gives the ice cream that lemon bar crust flavor. As the ice cream freezes, the cookies soften slightly while still adding texture.
Storage
Store Lemon Bar Ice Cream in a freezer-safe container with a tight lid for up to 2 weeks.
For the best texture, press a piece of parchment paper or plastic wrap directly against the surface before adding the lid. This helps reduce ice crystals.
Make-Ahead Tips
This is a perfect make-ahead dessert because it needs several hours to freeze before serving.
- Make the lemon curd up to 2 days ahead.
- Keep the curd covered in the refrigerator until ready to use.
- Assemble the ice cream the day before serving.
- Freeze overnight for the firmest, scoopable texture.
- Let sit at room temperature for 5 to 10 minutes before scooping.
Troubleshooting & FAQ
Can I make this without an ice cream maker?
Yes. This recipe is designed as a no-churn ice cream, so you do not need an ice cream machine.
Why is my ice cream icy?
The whipped cream may have deflated, or the container may not have been covered tightly. Fold gently and store with a tight lid.
Can I use store-bought lemon curd?
Yes. Homemade lemon curd gives the freshest flavor, but store-bought lemon curd can be used as a shortcut.
Can I use graham crackers instead of shortbread?
Yes. Graham crackers will work, but shortbread gives a richer, more buttery lemon bar flavor.
How long should it freeze?
Freeze for at least 6 hours, but overnight gives the best scoopable texture.
Lemon Bar Ice Cream
Creamy no-churn lemon ice cream swirled with homemade lemon curd and packed with buttery shortbread cookie pieces.
Ingredients
For the lemon curd
- 4 egg yolks
- 1 whole egg
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tablespoons lemon zest
- Pinch of salt
- 2 tablespoons unsalted butter, cut into half-inch pieces
For the lemon ice cream
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 2 cups coarsely chopped shortbread cookies, about 12 cookies
Instructions
- Make the lemon curd. In a small saucepan, whisk together egg yolks, whole egg, granulated sugar, lemon juice, lemon zest, and salt.
- Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the butter pieces until melted and smooth.
- Transfer the lemon curd to a bowl and let it cool completely. Refrigerate if needed.
- Make the ice cream base. In a large bowl, stir together sweetened condensed milk, lemon juice, vanilla, and salt.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the condensed milk mixture until no large streaks remain.
- Fold in the coarsely chopped shortbread cookies.
- Spoon half of the ice cream mixture into a freezer-safe loaf pan or container.
- Add spoonfuls of lemon curd over the ice cream base and swirl gently with a knife.
- Add the remaining ice cream mixture on top, then add more lemon curd and swirl again.
- Cover tightly and freeze for at least 6 hours, or overnight.
- Let sit at room temperature for 5 to 10 minutes before scooping.
Notes
For the best lemon bar texture, keep some shortbread pieces slightly larger so they stay noticeable in the ice cream after freezing.
