This No-Churn Lemon Shortbread Ice Cream makes a great all-in-one dessert! No special equipment needed. Easy to make gluten free too!

No-Churn Lemon Shortbread Ice Cream

This No-Churn Lemon Shortbread Ice Cream makes a great all-in-one dessert!
Course Dessert
Cuisine American, British
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 -12 servings
Author Nicky Corbishley


  • 240 ml 1 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 600 ml 2 1/2 cups double/heavy cream
  • 6 tbsp good quality lemon curd
  • 4 shortbread biscuits crumbled (replace with gluten-free shortbread if required - still tastes great!)


  • Pour the condensed milk, vanilla extract and cream into a large bowl or food mixer. Whisk using the balloon attachment or hand whisk until thick (the mixture should hold its shape when you lift the whisk).
  • Take a loaf tin/pie tin or similar freeze-able container and spoon two-thirds of the cream mixture into it in large blobs. Add half of the lemon curd in small dollops over the top. Use a cocktail stick to swirl the lemon curd into the ice cream slightly.
  • Spoon on the remaining ice cream mixture, then dollop on the remaining lemon curd. Swirl again with the cocktail stick.
  • Sprinkle on the crumbled shortbread and place the ice cream in the freezer for at least 3-4 hours. (cover with a lid or clingfilm if freezing for longer).
  • Take the ice cream out of the freezer about 15 minutes before you want to eat it (to allow it to soften).


Nutritional Information is per serving (based on getting 10 servings from the ingredients).

Nutritional Information

Calories: 337kcal | Carbohydrates: 23g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 102mg | Potassium: 138mg | Sugar: 19g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 0.2mg
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