Lemon Almond No Churn Ice Cream

For a light dessert, enjoy Lemon Almond No Churn Ice Cream with Candied Almond Sesame Topping. Make ahead and serve to dinner guests!

Friends, looking for a refreshing dessert to serve to company? Everyone loves ice cream, and it’s really fun to make your own. Especially when it involves lemon and crushed cookie wafers.

Lemon Almond No Churn Ice Cream

Have you tried Trader Joe’s Crêpe Wafer Cookies? Oh my goodness. They are … heavenly. And so good mixed in with this lemon ice cream!

Trader Joe’s Crêpe Wafer Cookies

They are made with dozens of extra-thin layers of all-butter dough on top of one another multiple times over, then cuts the multilayered dough into triangles and baked to crisp perfection. It sounds like they are made with a lot of love!

This recipe is easy to make, adapted from Dori Sanders’ No-Churn Lemon Ice Cream recipe.

Make ahead and freeze!

Candied Almond Sesame Topping

It’s also super easy to make ahead and keep this topping for salads and desserts. All you need is almonds, sugar, and sesame seeds. That’s it – easy peasy!

But of course the topping is optional.

Host a dessert night

I’m always a huge fan of asking people over for dessert, or to just to hang out. I’ve written about it often on my blog. My parents did this constantly when I was growing up, so it has always been normal to me.

Can you come over at 7 tonight for dessert?

Especially summer or early fall desserts, like this Lighter Blackberry Cobbler Dessert with vanilla ice cream. Sometimes my parents would go out of their way and make my mom’s Old-Fashioned Homemade Vanilla Ice Cream (little bit of trivia, this is the most popular recipe on my blog right now!)

We all struggle in a culture of busyness, where often people require weeks of notice in order to make time to hang out.

It’s unfortunate, because it makes hosting not so easy. But I say, keep trying.

Perservere and get that date on the calendar.

Or, simply host a last-minute dessert night. This Lemon Almond Ice Cream recipe is great for that, because you can make it ahead and it’s ready to go!

Freeze and serve!

We need to host dessert nights more often! :)

Lemon Almond No Churn Ice Cream

Prep Time20 mins
Freezing time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Keyword: homemade ice cream, lemon ice cream
Servings: 6

Ingredients

For the ice cream:

  • 1 tablespoon finely grated lemon zest
  • 1/4 cup freshly squeezed lemon juice about 2 lemons
  • 3/4 cup sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 teaspoon almond extract
  • 1 cup crushed cookies or wafers optional
  • 1/3 cup Candied Almonds Sesame Topping to garnish

Candied Almond Sesame Topping

  • Makes about 2 cups
  • 1/3 water
  • 1/3 sugar
  • 1/3 sliced almonds
  • 1/3 sesame seeds

Instructions

Ice cream directions

  • In a medium mixing bowl, whisk together cream and half and half. Set aside.
  • In a large mixing bowl, combine lemon, sugar and salt. Whisk until sugar is mostly dissolved (the granules will no longer scrape the side of the bowl), then add in the cream mixture. Continue whisking until all sugar has dissolved and the liquid becomes thick.
  • Pour into a shallow cake or loaf pan and cover with foil. Freeze for 3 hours, then remove and stir. Add in the wafers or cookies at this time (if applicable). Smooth the top and place back into the freezer for an additional 1-2 hours, or until ice-cream is completely solid.
  • When ice-cream is firm and frozen, remove from the freezer and serve with candied almond topping. Enjoy!

Candied Almond Sesame Topping directions

  • Line a baking sheet with parchment paper and set aside.
  • In a medium skillet over high heat, bring the water and sugar to a boil and whisk until sugar has dissolved (2 minutes). While liquid boils, add in the nuts and seeds and mix constantly—the nuts and seeds will be coated in the caramel sugar and begin to clump together. Continue to stir over high heat until the nuts turn golden brown—this takes 4 minutes over high heat.
  • When topping is golden brown and clumped together, transfer to the parchment-lined pan and allow to cool. When topping is cooled, it should be crunchy and have a warm flavor. Serve over ice cream or yogurt and enjoy!

Notes

Adapted from Dori Sanders' No-Churn Lemon Ice Cream | Genius Recipes.

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