Lemon Ice Cream Dessert
A community recipe by reneeNot tested or verified by Nigella.com
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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.
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 ounces lemon juice
- 18 fluid ounces cream
For the Topping
- ½ packet lemon cream biscuits (crushed)
- 2 fluid ounces 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.
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