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No-churn lime & ginger ice cream

No-churn lime & ginger ice cream

By Madison Jung
15’ Prep time
0’ Cook time
15’ Total time
344 Calories
8 Serving

Summary

Sandwich a scoop of this easy-to-make ice cream between two dark chocolate-dipepd ginger biscuits for a refreshing summer treat. makes about 800ml
Madison Jung 0 Followers

Step by Step

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Step 1

Put all the ingredients in a blender and whizz at high speed for 1-2 minutes, just until the mixture thickens. Pour into a 1 litre ice cream container and freeze for at least 4 hours or overnight. Allow to soften in the fridge for 10 minutes before scooping. The ice cream will keep in a container in the freezer for up to 3 months, but the flavour will be brightest and best in the week after making.

Ingredient

  • Unwaxed limes
    Unwaxed limes
    2
  • Condensed milk
    Condensed milk
    175 grams
  • Stem ginger in syrup
    Stem ginger in syrup
    4
  • Double cream
    Double cream
    300 mls

Nutrition Facts

View nutrition facts
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