Easy, creamy and so delicious, my No-Churn Lime Ice Cream is so simple to prepare and tastes fantastic! Containing just three ingredients, this recipe will have you enjoying tangy, smooth ice cream with minimum preparation time.
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Why you’ll love this recipe:
Inspired by my Lemon Ice Cream Recipe, which was gifted to me by my Godmother, this tangy Lime Ice Cream could not be simpler to prepare.
There are no special techniques required – you just whiz all the ingredients together in a food processor and then freeze. It could not be simpler.
Just three ingredients are required, and the recipe contains no eggs or condensed milk!
You will love this No-Churn Lime Ice Cream because:
- It only takes about 15 minutes of minimal effort before placing it in the freezer.
- No technical skills are necessary. If you don’t have any kitchen experience, you can still make this No-Churn Lime Ice Cream.
- You do not require an ice cream machine to make this delicious dessert – it is made in a food processor.
- It is not necessary to stir it to prevent ice crystals from forming.
- The texture is rich and creamy, the flavour is of bright, tangy lime.
- It is made in advance; a great help when entertaining.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh limes – we use the zest and juice.
Caster/superfine sugar – it dissolves more readily than granulated.
Whipping cream – we have used heavy whipping/thickened cream, which contains a minimum of 35% milk fat.
How to Make Lime Ice Cream:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the citrus and sugar to the food processor:
Zest then juice your limes, and add to the bowl of a food processor, along with your caster/superfine sugar.
2 – Mix the citrus and sugar:
Mix the lime zest, juice and sugar together to combine.
3 – Start to add the cream:
With the motor of your food processor running, slowly add the cream to the citrus and sugar mixture.
4 – Mix until thick:
Process just until the mixture thickens to a texture similar to whipped cream.
5 – The consistency of whipped cream:
When your mixture is thick and creamy, just like whipped cream, it is ready.
6 – Add the mixture to your dish:
Spoon the ice cream into an airtight freezer container or a dish.
7 – Cover in cling wrap:
Place a lid on the dish, or cover in two layers of cling wrap.
8 – Scoop and enjoy:
Freeze for approximately 4 hours. Remove from the fridge 15 minutes prior to serving. Scoop and enjoy your No-Churn Lime Ice Cream.
Tips for success and FAQs:
This is a very simple recipe to prepare. I recommend removing the Lime Ice Cream from the freezer about 10-15 minutes before serving to allow it to soften a little.
Without the additives found in commercial ice cream, I have found that homemade ice cream does not keep well. It is best enjoyed within 5 days for the optimal texture and flavour.
We do not recommend reducing the sugar for this recipe. Sugar plays an important part in the setting and thickness of the recipe. It helps prevent the formation of ice crystals, thus keeping it smooth and creamy.
Store the No-Churn Lime Ice Cream in the freezer in a freezer-safe, shallow, airtight container. As an extra precaution against the formation of ice crystals, press a piece of plastic wrap onto the surface of the Ice Cream.
Variations and Substitutions:
Food Processor – if you do not have a food processor, you can also prepare this recipe in a stand mixer or use electric hand beaters.
Lime Juice – no limes on hand, or prefer the taste of lemon? Simply switch out the lime zest and juice to the same amount of lemon zest and juice.
Serving Suggestions:
Although delicious on its own, you can further elevate this Lime Ice Cream by serving it with:
- A fresh berry sauce such as Blueberry or Strawberry.
- Fruit Salad.
- Shortbread Cookies.
Enjoy this creamy, tangy and vibrant No-Churn Lime Ice Cream, and be sure to let me know in the comments below what you think!
Alex xx
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No-Churn Lime Ice Cream
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 teaspoon lime zest – very finely zested See Note 1
- ¼ cup (60 ml) lime juice – freshly squeezed and strained
- 1 cup (220 g) caster/superfine sugar
- 2 ½ cups (600 ml) thickened/heavy whipping cream See Note 2
Instructions
- Add the lime zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
- With the motor running, gradually add the cream through the feed tube.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
- To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.
Video
Notes
- I needed 3 limes to get the required amount of juice and zest. The natural oils in the zest impart more flavour than the juice. Just remove the thin, coloured skin; do not use any of the white pith as it has a bitter flavour. I find a very fine microplane is best. The number of limes used will vary, depending on their size and how juicy they are.
- We have used heavy/whipping cream, which contains a minimum of 35% milk fat.
- Please note, the nutritional information is based on six serves. It does not include what the ice cream is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Clare Hooper
It could be that we have different tastes but the amount of lime juice, sugar and zest was perfect with half the amount of cream! Winners as now have cream for another dessert!
Alexandra Cook
Hi Clare 🙂
Thank you for making, and I am glad you were able to make the recipe to your own liking.
Enjoy, Alex xo
Lin McLean
Super easy and fantastic!
Alexandra Cook
Thank you, Lin! 🙂
Happy you enjoyed this recipe. Alex xo
avital
Can I do this with a handmixer if I don’t have a food processor or stand mixer?
Alexandra
You sure can! Let me know if you give it a try. 🙂
fiona
Hi, just wondering if this same method could be used for other (non-citrus) flavours, or does it need something in the citrus to make it work?
Alexandra
Hi Fiona,
This method does require citrus. We do however have a No-Churn Vanilla Ice Cream (linked) that uses a different method, but is still very simple to prepare, and could be used as a base for other flavours.
Thanks! Alex
Michele
Deliciously decadent …I love how it tastes both refreshing and rich!
Alexandra
Hi Michele, I am delighted to hear that you enjoyed the Lime Ice Cream. Thank you so much for letting me know. 🙂
Pippa
This recipe looks absolutely awesome! I’m going to make it at the weekend. I have so many limes, it’ll be great to use them in something that I know the family will love.
A question for you: do you think I can use icing sugar/powdered sugar?
Thanks
Pippa
Alexandra
Hi Pippa, how lovely to have an abundance of limes! Unfortunately, I can’t advise you on the use of powdered sugar as I haven’t tried it that way. It may require a different quantity of sugar – let me know if you give it a try! Best wishes, Alex 🙂
Lucas
You made ice cream easy! The best recipe!
Alexandra
Hi Lucas, thank you for your feedback on the very easy Lime Ice Cream. I am so pleased that you like it. 🙂