This lemon and lime ice cream is a zesty, refreshing treat that's perfect for cooling down on summer days. With just 4 ingredients and 10 minutes of prep time, it's a super quick and easy dessert that you don't even need an ice cream maker to make!
Say hello to your new favourite summer dessert... no-churn lemon and lime ice cream! With only 4 ingredients, it's incredibly low effort to make and it's so easy that even kids can do it.
It's great for BBQs, summer parties, or just for enjoying on a hot day in the garden. The recipe serves up to 8 but can easily be doubled if you've got a lot of people to feed. I can't wait for you to try it!
If you're ready to get started, keep reading for my top tips, ingredient notes, step-by-step images and more. Or, you can find the bullet-pointed version of the recipe in the recipe card at the end of the post. Enjoy!
Ingredients
Here's everything you'll need to make lemon lime ice cream...
- Condensed milk: This sweet, thick milk is the secret to creamy no-churn ice cream! It helps prevent ice crystals from forming, meaning you won't get any of those icy lumps that homemade ice cream can sometimes have (if you know, you know). Make sure to learn the difference between condensed milk and evaporated milk so you don't confuse the two!
- Double cream: This makes up the base of the ice cream along with the condensed milk. Again, full-fat is best to ensure you get the smoothest, creamiest ice cream possible. For those in the US, use heavy whipping cream instead. Just make sure to use it straight from the fridge as it'll whip up quicker when it's cold.
- Lemon zest: From 1 large lemon. This adds a bright, citrusy flavour to the ice cream. Make sure you zest the lemon properly, using only the yellow part, as the white pith can be a little bitter. For a stronger lemon flavour, you can add a small amount of lemon extract, but be careful not to add too much as it'll overpower the lime.
- Lime zest: Lime zest is pretty potent stuff so I only used the zest from 1 small lime. However, you can taste it as you go and add more zest to your preference. It pairs perfectly with the lemon zest for a fresh, summery flavour.
Equipment
- Electric whisk: For whipping the cream and condensed milk to make soft peaks. I usually use an electric hand whisk but you can use a stand mixer if you prefer. Unless you have a lot of patience and arm strength, I don't recommend using a manual hand whisk.
- Mixing bowl: A large one, for mixing the ingredients.
- Loaf tin: I used a 2lb loaf tin to make this recipe. I prefer a loaf tin because it makes it easier to scoop out the ice cream, but if you don't have one, you can use any freezer-safe container that holds a similar volume (roughly 900ml).
- Cling film: Covering the ice cream with cling film prevents freezer burn and stops ice crystals from forming on top of it. I still recommend using cling film even if your container has a lid.
- Grater: Or a microplane zester, for zesting the lemon and lime.
How to make lemon and lime ice cream
Step 1: Place ½ a tin of condensed milk (198g) into a large bowl along with 500ml of double cream.
Step 2: Using an electric whisk, whisk them together for a few minutes until the mixture becomes thick. You'll know it's ready to go when it can hold soft peaks as pictured below.
Step 3: Get the zest off of 1 large lemon and 1 lime, then fold it into the ice cream batter. Try to be gentle so you don't knock too much air out of the mixture.
Step 4: Transfer your batter to a 2lb loaf tin (or any other freezer-proof dish) and spread it out evenly. Cover it tightly with cling film- the more it touches the top of the ice cream, the less ice crystals will form.
Step 5: Freeze your ice cream for 6-8 hours until it's solid (I usually leave mine in the freezer overnight for convenience). Let it sit out at room temperature for 5 minutes before serving then enjoy!
Top Tips
- Use full-fat condensed milk and cream to help prevent ice crystals from forming.
- If you're ice cream is too hard to get out of the tin, you can either let it sit out at room temperature for a bit longer or you can use a warm ice cream scoop. To warm it up, dip it in hot water for a few seconds then dry it thoroughly before scooping your ice cream.
- For a bolder colour, try adding a drop of either yellow or green food colouring while you're whisking the condensed milk and cream together.
FAQs
No, single cream does not contain enough fat to whip up, so if you freeze it, it'll end up more icy than creamy. For the best texture and mouthfeel, use double cream or heavy whipping cream.
When stored and covered properly, this ice cream should last about 1 month in the freezer. I usually find it's best if I eat it within the first week, though, as homemade ice cream can become icy over time.
No, I wouldn't recommend it as the flavour will be quite weak compared to the zest and the extra liquid may affect the texture of the ice cream. If you really can't use fresh zest, I'd recommend using a small amount of lemon and/or lime extract instead.
More summer desserts:
I hope you like my lemon and lime ice cream recipe! If you make it at home, please leave a comment and rating below to let me know what you think. Enjoy!
Lemon Lime Ice Cream
Ingredients
- ½ Tin Condensed milk (198g/7oz)
- 500 ml Double cream or heavy whipping cream (2 cups)
- Zest of 1 Lemon
- Zest of 1 Lime
Instructions
- Add the condensed milk and double cream to a large bowl then use an electric whisk to whip it up until thick. The mixture should be able to hold soft peaks.
- Fold the lemon and lime zest into the mixture.
- Transfer the mixture to a 2lb loaf tin and cover with clingfilm.
- Freeze for 8 hours. Let it sit at room temperature for 5 minutes before serving.
Video
Notes
- The ice cream can be stored in the freezer for up to 1 month.
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