Lemon ice-cream cake recipe

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serves: 8
Skill: easy
Prep: 20 min

Nutrition per portion

Calories 373 kCal 19%
Fat 28g 40%
  -  Saturates 16g 80%
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  • This dessert is super speedy to whip up, literally, and will keep for weeks in the freezer meaning you can have a fancy pud at the drop of the hat if you have unexpected guests pop in on you. With a buttery biscuit base and a silky smooth top, this cake is the perfect combination of flavour as well as texture. Serve with plenty of fresh raspberries for a fresh and fruity dessert.


    • 30g unsalted butter
    • 8 digestive biscuits, crushed into crumbs
    • 2 large eggs
    • 150g caster sugar
    • 300ml pot double cream
    • 2 lemons – grated zest from 1 and juice from both
    • Raspberries, to serve


    • Melt the butter and stir into the crushed biscuits. Spread evenly over the base of the dish but don’t press down.

    • Separate the eggs and whisk the whites until stiff. Add the sugar and whisk again until thick and glossy.

    • Whip the cream and fold in the egg yolks mixed with the lemon zest and juice. Fold the whites into the cream mixture.

    • Pour over the crumble base and put in the freezer. It will take 4-5 hours to freeze. Serve frozen, with raspberries.

    Top tip for making Lemon ice-cream cake

    Remove 10 minutes before serving to make it easier to scoop.

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