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No-churn lemon yoghurt ice cream

No-churn lemon yoghurt ice cream
Prepare
overnight
Cook
no cooking required
Serve
Serves 8

This is a light and refreshing lemon ice cream that you can make without an ice cream maker. Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar.

By Mary Berry

From Great British Food Revival

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Ingredients

How-to videos

Method

  1. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.

  2. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.

  3. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.