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Eggless No-churn Lemon Ice Cream Pie

I’ve been reading a lot. I mean, really, a lot. In the last month and a half since I have moved I’ve read about a 100 books. Yup, you read that right. A hundred books.

You see, I do have a lot of time on my hand, which does have its benefits , I suppose. I’ve also been reading a lot online as well. Not just going through blogs, but like really reading up on food. NYT Dining, Serious Eats and HuffPo’s Taste are my new bffs. As are Gourmet and Eater.

Which also means I come across recipes that are super interesting.  And thanks to Flipboard have found an easier way of collecting them and then trying them out. And what a fun way it is to collect recipes, because  you can store then both offline and online, which is perfect when you're looking for a quick fix.

I found this recipe on Serious Eats and bookmarked it immediately. I love love love frozen lemon stuff. I love a lemon fro-yo, lemon smoothie, lemon sorbet. Oh there's really nothing quite like the tangy sweetness of a lemon or lime dessert. 

 This Lemon Ice cream Pie is made with exactly six-ingredients – two for the crust and four for the ice cream. It’s eggless and no churn, so really life couldn’t get simpler than that. Plus because am living a country where there's plenty of fresh dairy and you get excellent heavy cream to whip. 

The best thing about this recipe is how low effort it really is. And honest if you don't feel like baking the crust, it's really quite fine. Oh and no eggs! Not a single egg does into this mix, so there's no cooking involved either. Yet, this ice cream pie is so creamy, so creamy, that you'll be wondering why you haven't made it before!

I made this in ceramic pie dishes, but the next time round, I'm going to make 'em in the removable tart tins, I think you'll see how beautifully the pie sits and cuts. And don't forget to garnish it with the lemon zest just before serving, the intoxicating citrus smells will want to make you eat the pie whole.

Eggless No-churn Lemon Ice Cream Pie
Adapted from Serious Eats

Serves 6


For the crust:
10 digestive biscuits
5 tablespoons butter

For the ice cream:
1/2 cup lemon juice
1 tablespoon freshly grated lime zest from 1 to 2 lemons, plus more for garnish
3/4 cup sweetened condensed milk
1 cup cream
1/4 teaspoon  salt

1. Crush the biscuits in a Ziploc bag. Add melted butter to it. Press it down on to pie tins.

2.Bake them for 15 minutes at 160 degree centigrade. Once slightly brown, pull out and rest till you’re ready to fill

3. In a medium mixing bowl, whisk together lemon juice, zest, condensed milk, and cream. Stir until mixture thickens, about 1 minute, and add salt to taste.

4. To assemble: Pour ice cream base into to pie crust, spreading it evenly across with a rubber spatula, then chill in freezer until firm, 2 to 3 hours. Let pie sit out on counter for 5 minutes before serving, then garnish with lime zest and serve.

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  1. Ooh delicious and easy peezy lemon squeezy ;0)

  2. Can I use Amul fresh cream? I am going to try it out...its seems to be an amazin recipe.

  3. wow!! Looks really yumm n very tempting..

  4. I made this yesterday, and everyone in the family fell in love with it. Thank you so much for the recipe. I know it is going to be a regular in our home henceforth, in spite of the calories involved. :D