easy no-churn lemon ice cream cake

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Easy no-churn lemon ice cream cake

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

Easy no-churn lemon ice cream cake

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. 

Easy no-churn lemon ice cream cake

Recipe – makes 1 large ice cream cake

Easy no-churn Lemon ice cream cake

Print 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.
Author: Sam Linsell

Two of my favourite desserts with Tennis biscuits:

London Fog milk tart

Peppermint crisp pudding

Easy no-churn lemon ice cream cake recipe


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  1. Lauren Mendoza says:

    So cool, love this! Will deffo give it a whiz

  2. Marie Esterhuysen says:

    Hi Sam
    I sometimes make this no churn ice cream, but use only one tin of condensed milk. Would two tins not make it extremely sweet, even with the added lemon juice? Just wondering.
    Making it into a cake is a very good idea.

  3. Hi Marie, I use two tins so I have no idea what one tin would be like texture wise. You would have to give it a go.

  4. Loooove this!

  5. Claire Brooker says:

    Hi Sam, adore your recipies. How long does this take to freeze up.

  6. Thanks Claire and I’m not sure exactly how long it takes to freeze but I would say around 3 hours. I normally always make it the day before

  7. Megan Wheeler says:

    Dear Sam, This recipe looks lovely and I would like to make it for weekend guests. Here, in the US, there are various sizes to select from. What sizes are the sweetened condensed milk supposed to be for this recipe please? Thank you, Megan

  8. Hi Megan. The can size is 385gms (small cam) which is 13.5 ounces. Thanks and I hope you enjoy this.

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