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.