Naked Rivals

Lemon and Honey Ice Cream

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Servings:  4-6, makes 1L
Preparation:  15 minutes, plus 6hrs freezing
Cooking time:  0 minutes


4 cubes of Naked Rivals lemon juice, thawed 165g (¾ cup) caster sugar 30g (1 tbs) honey ¼ tsp salt flakes 300ml thickened cream 185g (¾ cup) milk 150g crushed ginger biscuits


  • In a large bowl, whisk together the lemon juice, sugar, honey and salt.
  • Add the cream and milk and whisk until thickened and a little aerated.
  • Transfer the mixture into a loaf tin and cover tightly with aluminium foil. Freeze for 6 hours, whisking or stirring every now and then to break up the ice crystals. Return to the freezer until firm.
  • To serve, scatter half the crushed biscuits over the ice cream. Scoop into bowls and sprinkle with extra crushed biscuits.


Handy Tip:

Cover with foil and store ice cream in the freezer for up to 1 month.