Once upon a time, my favorite store, Trader Joe’s, carried a lemon triple ginger snap ice cream flavor. Everyone and their mother loved it, including me. But one day it went to TJ’s heaven and was discontinued for some unknown reason. Today I’m bringing you my own copycat version: lemon ginger snap no-churn ice cream.
If you think the lemon + ginger snap combination is weird, you’re in a for a happy happy treat. It’s SUCH a good flavor mix, I promise. But in case you can’t be convinced, the base of this no-churn ice cream is perfect for any flavors and add-ins you like. Crush up some Oreos, add in some caramel syrup, toss in some flavor extracts… whatever you like!
The basic ingredients for this no-churn ice cream are literally two-fold: heavy whipping cream and sweetened condensed milk. It’s that easy for a basic recipe. Whip, mix, and freeze. I took this in a slightly different direction by using my own homemade sugar free condensed milk. Feel free to sub in this sugar-free version if it better fits your macros. Otherwise grab yourself a small can of condensed milk and you’re halfway there.
Here are a few more of my favorite lemon recipes if you’re also a fan:
- Blueberry basil crisp with lemon drizzle
- Lemon poppy-seed waffles
- Lemon lavender almond cake
- Low carb lemon coconut truffles
- Lime margarita bars (technically these are lime, but hey!)
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Ingredients
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk (or sugar free condensed milk - recipe here!)
- 1 tsp vanilla extract
- ½ cup fresh lemon juice
- 2 tsp lemon zest
- 10-12 ginger snaps, roughly crushed
- For freezing: 8x5 loaf pan (this kind is rad since it has a lid) or ice cream tub (like this one)
Instructions
- Use a hand mixer or a stand mixer to whip the cream until stiff peaks form. Be careful not to over-mix (it'll start to look a little like butter if you go too long).
- In a large bowl, whisk together the vanilla, lemon juice, lemon zest, and sweetened condensed milk.
- Fold in the whipped cream, gently incorporating until combined (it helps to pour the condensed milk mixture onto the cream instead of the reverse). Fold in the ginger snaps.
- Transfer to your desired serving/storing container and freeze for at least 4 hours.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
