Honey & lime ice cream

Indulge in a bowl of honey and lime ice cream for dessert. The sweetness of the honey pairs beautifully with tangy lime. Top with lime zest and raspberries

  • Prep:15 mins
    plus 3-4 hrs freezing
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 230
  • fat 18g
  • saturates 11g
  • carbs 14g
  • sugars 0g
  • fibre 0g
  • protein 2g
  • salt 0.1g


  • 600ml double cream
  • 397g can condensed milk
  • 3 tbsp honey
  • 3 limes, 2 zested, all juiced
  • 60ml gin
  • 150g raspberries, to serve


  1. Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.

  2. Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won’t need to stir the cream as it sets – the gin stops it from freezing solid.

  3. Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.

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