Easy no-churn Lemon ice cream cake
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Easy no-churn Lemon ice cream cake
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 150 lemon tennis biscuits gm
- 75 butter melted, gm
- 500 ml whipping cream
- 2 condensed milk tins
- lemon finely grated zest of 1
- ¼ cup lemon juice about 2 lemons, freshly squeezed
Instructions
- Break the Tennis biscuits into crumbs by hand or by using a food processor (be careful not to grind this up too finely) Mix in the melted butter until well combined. Remove 2 tablespoons of the crumb mix and set aside.
- Line a 23cm spring-form cake tin with baking paper and cut the sidepieces so they protrude above the tin. This will ensure that the mix has a larger space to fit (alternatively you could use a slightly bigger tin). The paper forms a collar around the ice cream cake to contain it.
- Press the remainder of the crumb mix into the base of the cake tin to evenly cover the surface. Press down with the bottom of a glass to ensue that it is compacted.
- Whip the cream to soft peak stage using an electric beater. Add the condensed milk, lemon zest and lemon juice and beat until well combined.
- Decant this into the lined cake tin and sprinkle the 2 tablespoons of biscuit crumbs on the top as garnish. Freeze until solid.
- Remove from the freezer about 5 – 10 minutes before you want to serve so that it will be easier to cut.
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