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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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.
Step by step instructions:
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.
More delicious recipes for you to try:
Try our other favourite ice cream recipes:
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
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
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
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.
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. 🙂