No churn beautiful creamy homemade lemon and yoghurt ice cream..
Whisk 300ml of cream in a bowl until soft peaks form. Stir in 300ml of yoghurt, 2 lemons - juice and zest, 350g of castor sugar, 300ml of milk. And whisk until well combined.
Pour into a large plastic container and freeze for a minimum of 6 hours, preferably overnight, until firm.
Remove from the freezer and spoon all the ice cream into a food processor and blend until smooth. Return the mixture to the plastic container and return to the freezer until required. It’s the perfect midnight snack!
Plant-based option: Replace the cream with coconut cream, the yogurt for coco yogurt and the milk with a non-dairy milk! YUM!
Serve with toasted nuts and fresh fruit of your choice.