No Churn Lemon Curd and Vanilla Wafer Ice Cream

My husband and kids love ice cream, so I knew I would have to perfect the art of ice cream making sooner or later. However, I don’t have the space for an ice cream maker, and honestly, have no desire to clean another bulky appliance. Enter no churn ice cream. After making this I realize there is nothing better! And absolutely no reason why I should churn ice cream nor buy it from the store ever again. This recipe is SO easy and insanely good. The addition of lemon curd makes it the perfect Spring dessert. I was definitely eating it for breakfast after I made it!

Entertaining tips:

1. Hosting a dinner party or just having a casual dinner with some friends? Pair this pizza with any of these super simple recipes to create the perfect menu.

   • One Pot Pea and Goat Cheese Spaghetti with Spicy Breadcrumbs

   • Burrata with Fried Serrano Peppers and Honey

   • Shaved Fennel, Asparagus, and Citrus Salad with Cara Cara Vinaigrette

   • Cara Cara Margarita

   • Amaro Twist

2. Best part about this recipe is you have to make it ahead because it needs 5+ hours to set in the freezer so it’s ready when you and your guests are ready for dessert!

Recipe

Serves 6-8

Ingredients:

2 cups heavy cream

14oz sweetened condensed milk

2 tsp vanilla extract

1 tsp lemon zest

pinch of salt

1/2 cup lemon curd

1 1/2 cup crushed vanilla wafers

Directions:

1. Line the bottom of a loaf pan with parchment paper and set aside.

2. Pour heavy cream into a large bowl. Using an electric mixer, beat until cream forms stiff peaks, about 2 minutes.

3. In a large bowl, add sweetened condensed milk, vanilla extract, lemon zest, and salt. Stir to combine.

4. Transfer about 1/3 of the whipped cream into the bowl with the condensed milk. Fold the cream into the milk, making sure not to over mix.

5. Repeat step 3 until all cream is combined with condensed milk mixture.

6. Pour 1/3 of cream mixture into loaf pan and spread to an even layer.

7. Scoop 3 - 4 tablespoons of lemon curd onto of cream. Using a knife, swirl the lemon curd throughout the cream.

8. Crumber 1/2 cup of wafers on top, and gently press down so they slightly sink into the cream.

9. Repeat steps 7 and 8 until you’ve used all the cream and curd.

10. Top with any remaining wafers you have left.

11. Cover with plastic wrap and place in the freezer for 5+ hours.

12. When your ready to eat, remove from freezer and serve immediately.

13. Enjoy!