This recipe for an easy no-churn lemon ice cream cake comes from the first recipe journal I had as a child. I started writing down and saving recipes I liked around the age of 11 and I have clear memories of making this ice cream cake at a friend’s house and falling it love with it. Consisting of only 5 ingredients, it really is overwhelmingly simple to make and literally childs play
This formed part of a project with a dream new client Bakers Biscuits where I developed 6 recipes using their brand new lemon flavoured Tennis biscuits. They have taken the iconic South Africa coconut flavoured Tennis biscuit and added a lemon twist, which is pretty clever if you ask me. They are also totally delicious.
I developed the recipes for their platforms but I really wanted to share this one here too.
Recipe – makes 1 large ice cream cake
Easy no-churn Lemon ice cream cakePrint Recipe
- 150 gm Lemon Tennis biscuits
- 75 gm butter melted
- 500 ml whipping cream
- 2 tins condensed milk
- Finely grated zest of one lemon
- ¼ cup freshly squeezed lemon juice about 2 lemons
- 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.
Two of my favourite desserts with Tennis biscuits:
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