Mary Berry’s 5-ingredient no-churn lemon ice cream is ‘light and refreshing’

With warmer weather expected for areas of the UK this week, many households may be heading to buy ice cream. However, with just a few ingredients, you can easily make your own, making it slightly healthier than shop-bought ones. Mary Berry’s recipe , from Good Food, said: “This is a light and refreshing lemon ice cream that you can make without an ice cream maker.

Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar.” This recipe serves eight people, so it is perfect for any spring gatherings. 300ml double cream 300ml full-fat natural yoghurt Two lemons, finely grated zest and juice 350g caster sugar 300ml pint of milk Start by whisking the cream in a bowl until soft peaks form when the whisk is removed.



Sir, in the yoghurt, lemon zest, juice, sugar, and milk, whisk well until combined. Pour into a 1.5-litre shallow plastic container, cover with a lid and freeze for around six hours, or overnight until firm.

Remove the ice cream from the freezer before cutting it into chunks and blending it in a processor until smooth and creamy. Return to the plastic container, cover it with a lid, and return to the freezer until required. This ice cream can keep in the freezer for a couple of months, but make sure it is stored correctly to avoid freezer burn.

You can also try to experiment with different flavours, such as lime and oranges, too..