No Churn Lemon Curd And Vanilla Wafer Ice Cream

Line the bottom of a loaf pan with parchment paper and set aside

Pour heavy cream into a large bowl. Using an electric mixer, beat until cream forms stiff peaks, about 2 minutes.

In a large bowl, add sweetened condensed milk, vanilla extract, lemon zest, and salt. Stir to combine

Transfer about 1/3 of the whipped cream into the bowl with the condensed milk. Fold the cream into the milk, making sure not to over mix.

Repeat step 4 until all cream is combined with condensed milk mixture

Pour 1/3 of cream mixture into loaf pan and spread to an even layer

Scoop 3 - 4 tablespoons of lemon curd onto of cream. Using a knife, swirl the lemon curd throughout the cream

Spread 1/2 cup of wafers on top, and gently press down so they slightly sink into the cream

Repeat steps 7 and 8 until you’ve used all the cream and curd

Top with any remaining wafers you have left

Cover with plastic wrap and place in the freezer for 5+ hours

When your ready to eat, remove from freezer and serve immediately