Easy No-Churn Lemon Ice Cream Cake

This easy no-churn lemon ice cream cake is pure childhood nostalgia. I first made this when I was 11 years old and wrote it down in my very first recipe journal. With just 5 ingredients and no ice cream maker needed, it is genuinely child’s play to make, yet impressive enough to serve at any summer gathering.

A crunchy Tennis biscuit base supports layers of creamy, tangy lemon ice cream made from whipped cream and condensed milk. The fresh lemon juice and zest cut through the sweetness perfectly, creating a dessert that is both indulgent and refreshing.

What Biscuits Work for Ice Cream Cake Base

Tennis biscuits are an iconic South African coconut biscuit, and the lemon-flavoured version adds an extra citrus punch to this ice cream cake. If you cannot find them, several alternatives work beautifully.

Graham crackers are the best substitute outside South Africa, providing a similar texture and slight sweetness. Digestive biscuits also work well, though they are less sweet. Vanilla wafers create a more delicate, sweeter base. The key is using a dry biscuit that will hold together when mixed with melted butter.

Crush the biscuits by hand for a chunkier texture, or pulse them in a food processor for finer crumbs. Just avoid grinding them into powder as you want some texture in the base. The coarser crumbs create a better contrast with the smooth ice cream.

How Long to Freeze Ice Cream Cake

This ice cream cake needs at least 3-4 hours to freeze solid, but overnight is ideal. The longer freezing time allows the ice cream to set completely and the flavours to meld together. The biscuit base also firms up nicely, making it easier to slice clean pieces.

Before serving, remove the cake from the freezer 5-10 minutes ahead to allow it to soften slightly. This makes slicing much easier and gives you cleaner cuts. If you slice it straight from the freezer, the ice cream can crack and shatter rather than slicing smoothly.

Use a sharp knife dipped in hot water and wiped dry between cuts for the neatest slices. This prevents the ice cream from sticking to the blade and gives you those perfect, Instagram-worthy pieces.

Storage and Serving Tips

This ice cream cake keeps beautifully in the freezer for up to a month, though it rarely lasts that long. Wrap it tightly in plastic wrap once frozen solid, or keep it in an airtight container to prevent freezer burn and ice crystals from forming on the surface.

The baking paper collar around the tin is essential. It extends the height of your tin, giving the ice cream mixture room to expand as it freezes. This prevents overflow and makes for a taller, more impressive cake. Once frozen, you can remove the collar and trim any uneven edges for a cleaner finish.

Serve slices on chilled plates to keep the ice cream from melting too quickly. A scoop of fresh berries or a drizzle of lemon curd alongside each slice takes it from simple to special.

Variations on Lemon Ice Cream Cake

While lemon is classic and refreshing, this base recipe adapts beautifully to other flavours. Replace the lemon juice and zest with lime for a Key lime pie-inspired version. Orange juice and zest create a creamsicle-style cake that kids love.

For a chocolate version, omit the citrus and fold in melted dark chocolate or cocoa powder. Crushed Oreos instead of Tennis biscuits take this in an indulgent cookies and cream direction. Berry purée swirled through before freezing adds colour and fruity flavour.

You can also add texture by folding in crushed biscuits, chocolate chips, or toasted nuts just before freezing. These create pockets of crunch throughout the creamy ice cream.

Frequently Asked Questions

Can you make ice cream cake without an ice cream maker?

Yes, this no-churn ice cream cake requires no ice cream maker. Whipping cream to soft peaks and folding it into condensed milk creates a creamy, scoopable texture when frozen.

How long does no-churn ice cream cake take to freeze?

Allow at least 3-4 hours for the ice cream cake to freeze solid. Overnight freezing is ideal for the best texture and easiest slicing.

How do you slice ice cream cake neatly?

Remove the cake from the freezer 5-10 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry between each cut.

Can I use low-fat cream for no-churn ice cream?

No, you must use full-fat whipping cream (at least 35% fat content) for no-churn ice cream. Lower fat cream will not whip properly or create the right texture.

How many servings does this ice cream cake make?

This recipe serves 12-16 people, depending on slice thickness. Ice cream cake is quite rich, so smaller portions work well.

Recipe – makes 1 large ice cream cake

Easy No-Churn Lemon Ice Cream Cake Recipe

This easy no-churn lemon ice cream cake requires no ice cream maker and uses just 5 simple ingredients.

Print Recipe

Prep Time:20 minutes mins

Ingredients

• 150 grams Lemon Tennis biscuits
• 75 grams butter melted
• 500 ml whipping cream
• 1 tin condensed milk
• Finely grated zest of one lemon
• ¼ cup freshly squeezed lemon juice about 2 lemons

Instructions

• Line a 23cm springform cake tin with baking paper on the base and sides. Cut the side pieces so they extend at least 5cm above the rim of the tin to create a collar. This gives the ice cream mixture room to expand.
• Break the biscuits into crumbs using your hands or pulse in a food processor until you have coarse crumbs. Do not grind too finely as you want some texture.
• Mix the biscuit crumbs with the melted butter until well combined and the mixture resembles wet sand. Reserve 2 tablespoons of the crumb mixture for topping.
• Press the remaining crumb mixture firmly into the base of the prepared tin, using the bottom of a glass to compact it evenly. Set aside.
• In a large bowl, whip the cream using an electric mixer until soft peaks form. Do not overwhip.
• Add the condensed milk, lemon zest and lemon juice to the whipped cream. Beat on medium speed until well combined and smooth. The mixture will thicken slightly as the lemon juice reacts with the cream.
• Pour the lemon ice cream mixture over the biscuit base, smoothing the top with a spatula.
• Sprinkle the reserved 2 tablespoons of biscuit crumbs over the top as garnish.
• Cover the tin with plastic wrap and freeze for at least 4 hours, or preferably overnight, until completely solid.
• Remove from the freezer 5-10 minutes before serving to allow it to soften slightly for easier slicing. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Notes

The baking paper collar is essential as it extends the height of your tin and prevents the mixture from overflowing.

Use full-fat whipping cream (at least 35% fat) for the best texture. Low-fat cream will not work.

For US measurements, each tin of condensed milk should be 385 grams or 13.5 ounces.

If you cannot find lemon Tennis biscuits, use plain Tennis biscuits, graham crackers, or digestive biscuits for the base.

This ice cream cake keeps in the freezer for up to 2 weeks. Wrap tightly in plastic wrap once frozen to prevent freezer burn.

Add fresh berries, lemon curd, or whipped cream when serving for an extra special touch.

Servings: 14

Author: Sam Linsell

Two of my favourite desserts with Tennis biscuits:

London Fog milk tart

Peppermint crisp pudding

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