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.
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.
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.