Prep:15min › Extra time:2hr chilling › Ready in:2hr15min
Cut the courgette in half lengthways and scrape out the seeds. Cut the courgette into chunks and place into a blender along with the lemon juice, lemon zest, sugar and mint. Puree until smooth, then strain into a bowl through a mesh sieve. Cover and refrigerate 1-2 hours until cold.
Pour the mixture into an ice cream maker and freeze according to manufacturer's directions to your desired consistency.