Lemon Yoghurt Ice Cream
MARKET BOX RECIPES

Lemon Yoghurt Ice Cream

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! 

 CHEF’S TIP: 

Serve with toasted nuts and fresh fruit of your choice.