Easy Lemon Ice Cream

    3 hours 20 min

    You don't need an ice cream maker for this easy recipe. Just freeze in a dish right in your freezer.

    271 people made this

    Serves: 4 

    • 1 large lemon, juiced and zested
    • 200g (7 oz) caster sugar
    • 250ml (8 fl oz) milk
    • 250ml (8 fl oz) double cream, chilled

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Combine the lemon zest and sugar in the container of a food processor. Process until the zest is very fine.
    2. In a medium bowl, stir together the zest mixture and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the double cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until blended.
    3. Pour the mixture into a 23x13cm (9x5 in) loaf tin, and cover with cling film. Freeze for 3 hours, or until firm.

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    Reviews in English (52)


    Used different ingredients. Try omitting the lemon and adding vanilla extract (I added approx 1 teaspoon) for vanilla ice-cream. I also added small chunks of vanilla fudge. The basic recipe could probably be made into a variety of flavours - experiment!  -  20 Sep 2010


    Delicious!! Makes you wonder why the shop-bought ice-cream has to have so much rubbish in it! This recipe is so much easier than usual ice-cream recipes that involve whisking or stirring after a few hours.  -  12 Sep 2010


    A favorite with my friends. Refreshing on a hot day or just basically scrummy anytime.... Easy to make too.  -  23 Apr 2012