Lemon ice-cream cake recipe

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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.

(Image credit: TI Media Limited)
  • healthy
Serves8
SkillEasy
Preparation Time20 mins
Total Time20 mins Plus freezing time
Nutrition Per PortionRDA
Calories373 Kcal19%
Fat28 g40%
Saturated Fat16 g80%

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.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  1. Melt the butter and stir into the crushed biscuits. Spread evenly over the base of the dish but don’t press down.
  2. Separate the eggs and whisk the whites until stiff. Add the sugar and whisk again until thick and glossy.
  3. Whip the cream and fold in the egg yolks mixed with the lemon zest and juice. Fold the whites into the cream mixture.
  4. 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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