No-Churn Lemon Swirl Poppy Seed Ice Cream
I seriously love the no-churn homemade ice cream hack. I may never use an ice cream maker again! This is seriously the easiest ice cream too. It's a vanilla poppyseed base with store-bought lemon curd swirled in and chewy, lemony shortbread bites sprinkled throughout. Perfectly refreshing on a hot day! The only real hands-on work you need to do besides whip some cream is make a simple cookie for the crumbles. It's sort of a shortbread/sugar cookie hybrid. It's a bit softer of a dough than a traditional sugar cookie and the addition of brown sugar ensures they stay nice and chewy when frozen. Perfection. Are you on the no-churn ice cream train? What's your favorite flavor?
No Churn Lemon Swirl Poppy Seed Ice Cream
makes about 6 cups
2 c heavy cream, chilled
1 14 oz can sweetened condensed milk
1 t vanilla bean paste (or pure vanilla extract)
big pinch of Himalayan pink salt
1 T poppy seeds
1 c store-bought lemon curd (or homemade if you're feeling adventurous)
lemon shortbread crumbles (recipe below)
shortbread
1/2 c unsalted butter, room temperature (1 stick)
1/4 c organic granulated cane sugar
1/4 c brown sugar
1 t lemon extract
1 T lemon zest (from about 1 large lemon)
1 c all purpose flour
big pinch of Himalayan pink salt
make the shortbread crumbles
Preheat oven to 300 F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until just combined. Add in the lemon extract and zest and stir to incorporate. Add in the flour and salt and mix again until a dough is formed. Press dough into a 9 x 5 inch baking dish for about 20-25 minutes, until light golden brown. Allow to cool completely then remove from pan and slice into 1/4 inch cubes using a serrated knife. Set aside until ready to prepare the ice cream.
make the ice cream
In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a hand mixer or whisk), whip the heavy cream and vanilla together until soft peaks form. Gently fold in the sweetened condensed milk and pinch of salt by hand until fully incorporated. Stir in the poppy seeds. Pour about half the ice cream mixture into a 9 x 5 inch loaf pan and dot the surface with spoonfuls of about half the lemon curd then swirl it around with a knife. Sprinkle over half of the shortbread crumbles. Pour in the rest of the ice cream mixture and repeat with the remaining lemon curd and shortbread. Freeze overnight. Scoop up and serve!
