Name: No churn Lemon Ice cream Pie recipe by Ruchira Hoon at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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

Ingredients Serving: 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

Instructions

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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