Simple No Churn Lemon Ice Cream
This simple no churn lemon ice cream is a ‘Nan recipe’. It’s so easy to make and the result is simply delicious.
Prevent your screen from going dark
Prep Time10 minutes mins
Resting time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Servings 12
Author Vicki Montague
- 300 ml Double cream
- 300 ml natural yoghurt - (full fat)
- 2 unwaxed lemons - organic - grated zest and juice
- 150 g sugar - granulated or caster
- 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
Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 32mg | Potassium: 91mg | Sugar: 15g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 75mg