No-Churn Lemon Yoghurt Ice Cream

A light, refreshing lemon ice cream made without a machine by whisking cream, yoghurt, and lemon then freezing and blending.

Vegetarian Dessert Ice Cream Lemon No-Churn

Estimated Nutrition

Calories

390.6

kcal / serving

3125 kcal total

Carbs

50.3g

per serving

402.4 g total

Fat

19.9g

per serving

159.2 g total

Protein

4.1g

per serving

32.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

350

Caster Sugar

Dairy

300

Double Cream

300

Full-Fat Natural Yoghurt

300

Milk

Fruits

piece

Lemon

finely grated zest and juice

Method

Return to the container and freeze until required.

Blend in a food processor until smooth and creamy.

Remove from the freezer and cut the mixture into chunks.

Freeze for at least six hours or overnight until firm.

Pour into a 1.5 litre shallow plastic container and cover with a lid.

Whisk the mixture until well combined.

Stir in the yoghurt, lemon zest, lemon juice, sugar, and milk.

Whisk the cream in a bowl until soft peaks form.