This simple no churn lemon ice cream is a ‘Nan recipe’.
When we visited ‘Nan’ and ‘Dumps’ in New Zealand in December we were treated to a second summer. We were also treated to an array of delicious treats cooked by Nan.
For months before our arrival she tested out the available gluten free flour blends in various cakes and bakes. She visited the super markets to discover what food was available and she dug out recipes that she thought we’d enjoy.
This simple no churn lemon ice cream was a firm favourite. Despite trying to avoid sugar, I couldn’t resist a little of this.
I admit over the last few months to have well and truly fallen off the sugar bandwagon. I’ve been eating way too much of it and am suffering as a consequence.
For me, eating sugar leads to poor sleep, anxiety, eczema, hair loss and hugely unbalanced hormones. I would never have known any of this if I hadn’t removed it from my diet.
I know I need to remove it completely from my diet again but I just don’t want to.
It’s like a crutch.
It makes me feel happy even though I know it is actually making me unhappy with the symptoms it delivers. Such a double edged sword.
It’s also particularly tricky to avoid when I’m developing recipes for other people.
But I know all of those things are excuses!
Anyway, back to the recipe. I’m currently working on a dairy free version that uses milk kefir but until that is perfected you have this.
I’ve tweaked ‘Nan’s’ recipe to include a lot less sugar, but apart from that it’s the same creamy, deliciousness. It makes around one litre of ice cream and is so simple to make.
Not only is it lower in sugar than shop bought ice cream, but it’s easier to digest too if you make it with goats milk products.
Goats milk has less allergenic proteins than cows milk, it’s lower in lactose and has more easily digested proteins and fats than cows milk.
However you make it, enjoy it in this incredible heat wave we’re having. Pin the recipe so you don’t lose it:
Simple No Churn Lemon Ice Cream
Gluten Free, Egg Free, Nut Free, Soya Free
- 300 ml Double cream
- 300 ml Full fat natural yoghurt
- 2 Organic unwaxed lemons grated zest and juice
- 150 g Granulated or caster sugar
- 300 ml Full fat milk
Whip the cream until soft peaks form
Whisk the yoghurt, lemon zest and juice, sugar and milk into the cream until well combined
Pour the mixture into a shallow 1.5 litre dish or box and cover
Freeze for 6 hours or overnight.
Remove from the freezer, cut into chunks and blend until smooth and creamy
Put back in the freezer until ready to use
Remove from the freezer at least 5 minutes before you want to use it to allow it to soften a little
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