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No-churn lime & ginger ice cream

By Isabella Jang

15’ Prep time

0’ Cook time

15’ Total time

344 Calories

8 Serving

Summary

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

Isabella Jang 0 Followers

Step by Step

Step 1

Put all the ingredients in a blender 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.