No-Churn Lemon Ice Cream with Maple Blueberries

Ice cream with blueberries in glass dishes.

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No-Churn Lemon Ice Cream with Maple Blueberries

Treat your family to my No-Churn Lemon Ice Cream recipe. Swirled with lemon cookies and topped with New England maple-soaked blueberries, this dessert is refreshing and so easy.

Prep Time25

Chilling Time12

Total Time12 25

Course: Chilled Dessert, Dessert, Frozen, Ice Cream, Spring Dessert, Summer Dessert

Cuisine: American

Servings: servings

Calories: 560kcal

Author: Nancy Mock

Ingredients

For the ice cream:

14 ounces sweetened condensed milk
¼ cup fresh lemon juice
3 tablespoons lemon zest
2 teaspoons pure vanilla extract
1 pinch sea salt
2 cups heavy cream
2 cups broken, crisp lemon cookies (Such as Tate's)

For the blueberry topping:

2 cups fresh whole blueberries, washed and patted dry
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup

US Customary - Metric

Instructions

Chill the bowl for the whipped cream:

Place the bowl and whisk attachment for a stand mixer in the freezer to chill for 10 minutes. (Or a large bowl and whisk beaters if using a hand mixer.)

Combine the first several ingredients:

Stir together the 14 ounces sweetened condensed milk, ¼ cup fresh lemon juice, 3 tablespoons lemon zest, 2 teaspoons pure vanilla extract, and 1 pinch sea salt in a large bowl. Hold this aside.

Make the ice cream:

Assemble the chilled bowl and whisk attachment on the stand mixer. Pour in the 2 cups heavy cream, and turn the mixer on medium-high. As the cream begins to thicken, you can slowly increase the speed. Beat the cream for 3-5 minutes until it reaches the stiff peak stage.
Pour the lemon-condensed milk mixture into the bowl with the whipped cream. Use a rubber spatula to fold everything together.
Set a few pieces of the 2 cups broken, crisp lemon cookies aside. Then, fold the rest of the broken cookies into the cream mixture.

Freeze the ice cream:

Spoon the cream mixture into a 9-5-inch loaf pan, and swirl the top decoratively. Press the reserved lemon cookie pieces into the top.
Cover the pan tightly with plastic wrap, and place the pan in the freezer. Let the ice cream freeze and firm overnight.

Prepare the blueberry topping:

Stir together 2 cups fresh whole blueberries, 1 teaspoon pure vanilla extract, and 1 tablespoon pure maple syrup in a small bowl. Cover the bowl tightly and store it in the fridge for at least an hour.

Serve!

Scoop the lemon ice cream into serving dishes, and spoon the maple-soaked blueberries over the tops.

Notes

Remember that the ice cream needs to set up overnight, so make it the day before you want to serve it.
The blueberries and syrup should have at least an hour to meld, or you can put them together the day before you want to serve them.

Nutrition