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+ servings
Simple no churn lemon ice cream recipe

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.
5 from 2 votes
Prep Time10 minutes
Resting time6 hours
Total Time6 hours 10 minutes
Servings 12
Author Vicki Montague

Ingredients
 
 

  • 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

Instructions
 

  • 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

Nutrition (Approx)

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