Lemon Poppy Seed Crumble Ice Cream — this is what summer tastes like. Sweet, creamy, and infused with bright lemony vanilla goodness. This no-churn lemon poppy seed crumble ice cream is bound to become your new favorite. It’s made with a homemade lemon-infused cream base, filled with those iconic little specks of poppy seeds and layers of buttery cookie crumble throughout.
This is the kind of ice cream you’ll be making (and eating) all summer long.
One of my favorite ice cream shops has a lemon poppy seed muffin ice cream, so I had to do my own version.
Why you’ll love this No-Churn Lemon Poppy Seed Ice Cream:
- Incredibly easy to make
- Absolutely delicious
- Bright, lemony goodness in every bite
It’s the perfect blend of creamy vanilla and fresh lemon, and the cookie crumble adds the perfect buttery crunch for texture and balance.
Ingredients for Lemon Poppy Seed Crumble Ice Cream
Creamy vanilla lemon base, with swirls of poppy seeds and a buttery cookie crumble in each bite.
- Heavy whipping cream: The base of the ice cream. Whipped until stiff peaks form.
- Sweetened condensed milk: Used for sweetness and extra creaminess. I love using this brand.
- Vanilla: Pure vanilla extract. If you want a stronger vanilla flavor in the base, I recommend using vanilla bean paste.
- Cookie crumble: See notes.
- Lemon: Both fresh lemon juice and lemon zest are used in this recipe. I prefer seedless lemons to make things easier.
- Poppy seeds: for that classic lemon muffin vibe.
Shop the tools I used for this recipe:
- Ice cream scoop (for serving)
- Stand mixer
- Ice cream cartons
- Metal Mixing bowl
Shop all my kitchen favorites in my Amazon storefront.
Looking for Other Dessert Recipes? Check Out Some Faves
- Southern Peach Cobbler
- Berry Cobbler Dessert
- No-Churn Double Cookies and Cream Ice Cream
- No-Churn Butter Pecan Ice Cream
If you love this No-churn lemon poppy seed crumble ice cream, don’t forget to tag me on Instagram @cookwithci and use #CookwithCi so I can see your creations.
This no-churn dessert is perfect any time of year—but especially during the summer!
No churn Lemon Poppy seed Ice cream
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed
- 2 lemons juiced
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 1 tbsp poppy seeds
For the cookie crumble
- 3/4 cup All Purpose flour
- 1/4 cup salted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/2 cup unsalted butter
Instructions
For the crumble
- Preheat the oven to 350°F. Place a metal mixing bowl in the freezer for at least 20 minutes before making the ice cream to ensure the cream whips up properly.
- Combine flour, sugars, baking powder, vanilla, and butter. Mix until a crumbly texture forms. place on a parchment lined baking sheet and bake for 15-20 minutes.
for the ice cream
- In a bowl, add lemon juice, lemon zest, sweetened condensed milk and vanilla.
- In a chilled metal bowl, carefully pour heavy cream and whip until stiff peaks, about 5-10 minutes. Fold in lemon sweetened condensed mixture and poppy seeds.
- Layer the ice cream mixture into a freezer-safe container, followed by a layer of cookie crumble. Add another layer of ice cream, then finish with a few more pieces of crumble on top. Cover with a piece of parchment paper and freeze for at least 6 hours, or overnight, before serving.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
