No-churn lime & ginger ice cream
Waitrose and Partners

No-churn lime & ginger ice cream

Sandwich a scoop of this easy-to-make ice cream between two dark chocolate-dipepd ginger biscuits for a refreshing summer treat. 

Makes about 800ml

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusfreezing

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Ingredients

  • 175g condensed milk
  • 2 unwaxed limes, zest and juice
  • 5 balls stem ginger, roughly chopped, plus 75ml syrup from the jar
  • 300ml double cream

Method

  1. Put all the ingredients in a blender with a pinch of fine salt and whizz at high speed for 1-2 minutes, just until the mixture thickens. Pour into a 1 litre ice cream container and freeze for at least 4 hours or overnight. Allow to soften in the fridge for 10 minutes before scooping. The ice cream will keep in a container in the freezer for up to 3 months, but the flavour will be brightest and best in the week after making. It goes very well with tropical fruits such as mango and passion fruit.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,366kJ/ 328kcals

Fat

22g

Saturated Fat

14g

Carbohydrates

30g

Sugars

28g

Fibre

0g

Protein

2.2g

Salt

0.1g

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Overall rating (4/5)

4 out of 5 stars1 rating