Waitrose and Partners
No-churn lime & ginger ice cream

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

4.5 out of 5 stars(2) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusfreezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 175g condensed milk
  • 300ml double cream
  • 2 unwaxed limes, zest and juice
  • 4 balls stem ginger, roughly chopped, and 50ml of syrup from the jar

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,434kJ/ 344kcals

Fat

24g

Saturated Fat

15g

Carbohydrates

29g

Sugars

28g

Fibre

0.5g

Protein

2.5g

Salt

0.2g

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