Lemon ice cream cups with mint sherbet
One of the most entertaining desserts to make and serve. This recipe is perfect for a dinner party because all the elements can be prepared ahead, meaning that on the night, you can pop in to the kitchen and return 5 minutes later with a dessert that will wow your guest. Trust us – we’ve tried it!
Recipe by: Goody Kitchen
Cut the top from each lemon to make the lid then set aside. Trim the other end of the lemon to create a flat base. Use your smallest serrate knife to cut out the flesh from the lemon – squeeze into a jug until you have ½ cup juice. Put the hollowed-out lemons and lemon lids in the freezer, saving for presentation.
Make the ice cream. Pour the condensed milk and double cream into a bowl. Beat with an electric whisk for 3-4 minutes or until the mixture holds its shape. Whisk in the lemon zest and lemon juice, the sugar and the vanilla. Transfer to a freezeproof container until frozen.
Once the ice cream and lemons are frozen, make the mint topping. Pound the mint, sugar and lemon zest together.
To serve, generously scoop the ice cream into the lemon shells and top with the lids. Serve with a bowl of the mint sugar for your guests to sprinkle.
Layered peanut butter and chocolate overnight oats
Condensed, "Ice Cream", Lemons