At 550 square feet, our apartment is very small. It might be about right for an NYC apartment…we don’t live in NYC.
Our parents have been great about letting us store extra appliances, dishes and clothes at their houses when we don’t have room (thanks, Mom, Dad, Donna and Robert!). One of the extra kitchen tools we would love to keep in our apartment is our ice cream maker. We received it for a wedding present and were so excited to use it, especially in the hot summer months. Unfortunately, with the little storage space we have and the infrequency with which we use it year round, it is one of the appliances that didn’t quite find a living place in our apartment (have no fear, it resides at my parents house for our future use).
With summer now in full force and our apartment sans ice cream maker, I wanted to find a way to make ice cream without the churning process. My requirements: no icy bits; the end product must be as smooth as if we actually used the machine or bought it from the store. The result was a magnificent success.
The ice cream has a vanilla base. Lemon juice and zest give it a fresh, slightly citrusy flavor and the gingersnap bits add a great texture and zip to the flavor. The pairing is delicious and the texture is melt-in-your-mouth smooth. Success achieved!
The best part about this ice cream, beside the mouthwatering flavor, is that it was SO easy! Only a few ingredients, a quick mix and a few hours in the freezer and you have an incredible dessert that leaves everyone wanting seconds.
Don’t you just want to eat that tub with the largest spoon you can find? I do.
Throw this together and in little time with little effort you will be enjoying some no-churn lemon gingersnap ice cream goodness!
No-Churn Lemon Gingersnap Ice Cream
Zest of 1 medium lemon
Juice of 1 medium lemon (2-4 tablespoons)
1 14-ounce can sweetened condensed milk
2 ¼ cups heavy cream, cold
1 cup gingersnap cookies, crushed
Line a loaf pan with parchment paper (skip this if you have a freezer container that you want to use).
In the bowl of an electric mixer whip the cream on high speed until it is the texture of whipped cream and stiff peaks form.
In a large bowl, mix the sweetened condensed milk, lemon juice and lemon zest together. Fold the whipped cream into the sweetened condensed milk mixture. Keep folding, from bottom to top and around the edges every now and then, until fully combined. This might take a few minutes. Once the whipped cream is fully incorporated fold in the gingersnap bits.
Pour the mixture into your prepared loaf pan or freezer container. Use a spatula to even out the top. Freeze for 6 hours or overnight.
Adapted from Martha Stewart
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