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Lemon Ice Cream Dessert

A community recipe by

Not tested or verified by Nigella.com

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Introduction

a lemony ice cream with a crisp biscuit (cookie)base

a lemony ice cream with a crisp biscuit (cookie)base

Ingredients

Serves: 0

Metric Cups

For the Frozen Lemon Cream

  • 2 tins condensed milk
  • 250 millilitres lemon juice
  • 500 millilitres cream

For the Topping

  • ½ packet lemon cream biscuits (crushed)
  • 60 millilitres butter (melted)

For the Decoration

  • whipped cream
  • lemon peel
  • strawberries

For the Frozen Lemon Cream

  • 2 tins sweetened condensed milk
  • 9 fluid ounce lemon juice
  • 18 fluid ounce cream

For the Topping

  • ½ packet lemon cream biscuits (crushed)
  • 2 fluid ounce butter (melted)

For the Decoration

  • whipped cream
  • lemon peel
  • strawberries

Method

Lemon Ice Cream Dessert is a community recipe submitted by renee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine condensed milk and juice.
  • Add cream.
  • Line a deep baking tin with cling wrap or baking paper.
  • Pour in mixture. Combine topping ingredients and sprinkle over the top.
  • Freeze to set (about 6 hours). When frozen, turn the cake out so that the biscuits form the base.
  • Decorate as desired. Can also be done in single moulds or in larger tins to tier like a wedding cake.
  • Combine sweetened condensed milk and juice.
  • Add cream.
  • Line a deep baking tin with cling wrap or baking paper.
  • Pour in mixture. Combine topping ingredients and sprinkle over the top.
  • Freeze to set (about 6 hours). When frozen, turn the cake out so that the biscuits form the base.
  • Decorate as desired. Can also be done in single moulds or in larger tins to tier like a wedding cake.
  • Tell us what you think