This easy homemade lemon ice cream recipe is perfectly delightful! The lemon is balanced with white chocolate and the no-churn ice cream is creamy with irresistible homemade lemon cookie crumbles mixed in.
Ice cream + cookies = love. Especially when it’s another easy no-churn recipe!
Ever since sharing the recipe for cherry bourbon crumble ice cream, I’ve been obsessed with creating new flavors. Lemon white chocolate is a match made in heaven. Sweet and creamy; the perfect balance of tart lemon and white chocolate swirled with homemade lemon cookie crumbles. And the cookie crumbles!!! Seriously, SO GOOD.
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What ingredients do I need for lemon white chocolate cookie ice cream?
- heavy whipping cream
- sweetened condensed milk
- vanilla bean paste (you can substitute pure vanilla extract)
- lemon juice
- white chocolate
- all-purpose flour
- granulated sugar
- baking powder
- unsalted butter
- lemon zest
- lemon essential oil or extract
what is no-churn ice cream?
No churn ice cream means that no ice cream maker is needed for this recipe. Heavy whipping cream gets whipped to stiff peaks and is combined with a sweetened condensed milk mixture to form the base of the ice cream. No cooking of a custard and worrying about scrambling the eggs and no having to remember to freeze the ice cream maker insert! No-churn is easy peasy!!
how to make the lemon white chocolate cookie crumbles
First, I like to chop the white chocolate. You need half and ounce for the cookie crumbles and save the remaining two ounces for mixing into the ice cream. My local market carries Callebaut chocolate in the bulk section and that is what I prefer to use. You can also find high quality white chocolate bars in the baking section, such as Ghirardelli, Lindt or Baker’s.
Place all the cookie ingredients in a medium bowl and and mix with a hand-mixer until small crumbles appear.
Then use clean hands and squeeze the cookie crumbles into larger chunks. Spread the lemon white chocolate cookie crumbles onto a lined baking sheet (parchment paper or a silicone baking mat works). Bake for 10 minutes, then toss the crumbles and break up any large pieces. Continue baking for another 3-5 minutes until lightly browned.
The cookie crumbles are INCREDIBLE!! Try not to eat all of them before you use them, totally guilty of doing that here! Let the crumbles cool completely before mixing into the ice cream and save a few crumbles aside for scattering over the top of the finished ice cream.
how to make no-churn ice cream
Start by mixing sweetened condensed milk with lemon juice and vanilla bean paste. I’m a big fan of Nielsen-Massey’s vanilla bean paste, but you can substitute pure vanilla extract if you wish.
Then beat the heavy whipping cream in a stand mixer or use a hand-held mixer until stiff peaks form. Next, fold the sweetened condensed milk mixture into the whipped cream in two additions. Be gentle as you don’t want to overly deflate the whipped cream. Then mix in lemon white chocolate cookie crumbles and remaining chopped white chocolate (save a small bit aside for sprinkling over the finished ice cream).
Finally, spread the ice cream into a freezer safe container and sprinkle with the extra crumbles and white chocolate. Cover tightly and freeze until firm, about 4-6 hours. I used an 8×8 baking pan here as it’s more photogenic than an airtight container, but I use smaller containers when I am making this for just our personal consumption.
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Does no-churn ice cream taste good?
As I often respond, is this even a question?? Yes, every version of no-churn ice cream I have tasted tastes good. BUT, as with everything, taste is subjective. The biggest difference I have found between traditional homemade churned ice cream and no-churn ice cream is the texture. No-churn ice cream has a softer texture. It does freeze to be hard, but the mouthfeel leans more toward soft serve ice cream.
Wishing you all a wonderful summer ~ filled with sunshine, lazy days and lots of ice cream! I’ll be back soon with more treat recipes and a few healthier breakfast options.
Other Ice Cream Recipes to enjoy ~
- Cherry Bourbon Crumble No-Churn Ice Cream
- Homemade Cinnamon Ice Cream
- Homemade Cool Britannia Ice Cream
- Rose “No Churn” Ice Cream from my friend, Kathleen, at The Fresh Cooky
- Tiger Tail No-Churn Ice Cream from my friend, Katherine, at Love In My Oven
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Lemon White Chocolate Cookie Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review. I read every comment, and I LOVE hearing from you!
Lemon white chocolate cookie crumbles
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon essential oil (can substitute 1 teaspoon lemon extract)
- pinch of salt
- 1/2 ounce white chocolate, chopped
Lemon Ice Cream
- 2 cups heavy whipping cream
- 1 teaspoon vanilla bean paste (can substitute vanilla extract)
- 2 tablespoons lemon juice
- 14 ounce can of sweetened condensed milk
- 2 ounces white chocolate, chopped
- Lemon Cookie Crumble - Pre-heat oven to 350°F. Mix all the cookie ingredients together with a hand-mixer until small clumps form. Then use your clean hands to gather the dough into larger clumps and place on a parchment lined baking sheet, slightly breaking up the clumps. Bake for 10 minutes, then toss the crumbles and break up any large pieces and bake another 3-5 minutes more, until lightly browned. Allow to cool completely before adding to the ice cream.
- Lemon Ice Cream - In a medium bowl, combine sweetened condensed milk with lemon juice and vanilla bean paste.* Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes. Next, with a spatula, fold in the sweetened condensed milk mixture in two additions. Be gentle as you don’t want to completely deflate the whipped cream. Then gently fold in the lemon cookie crumbles (save a small bit to sprinkle over the top of the finished ice cream) and chopped white chocolate (save a little extra chocolate to sprinkle over the top of the finished ice cream as well). Spoon the ice cream into a loaf pan or freezer safe bowl and sprinkle with remaining cookie crumbles and white chocolate, cover and freeze until firm, about 4-6 hours.
*Vanilla bean paste can be substituted with pure vanilla extract
Lemon essential oil can be substituted with lemon extract
Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.
Amount Per Serving: Calories: 476Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 86mgSodium: 114mgCarbohydrates: 46gFiber: 0gSugar: 40gProtein: 7g
The nutrition information is an estimate and may not be entirely accurate.
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