Lime Ice Cream Wedges are the quickest, cutest summer dessert. A zesty and refreshing no-churn lime ice cream is spooned into lime shells and frozen, ready to be served as a summer dessert to share! They're perfect for pool parties, BBQs, or afternoons in the garden.
If you've ever been in Rome over the summer, you probably will have seen their specialty, Fruttini Gelato, which is ice cream served in fruit skin. The proper version of this Italian dessert is very labour-intensive, with delicious gelato made from the fruit pulp, churned and then meticulously returned to the fruit shell. This recipe is by no means an authentic version! But it takes minutes to prepare, and is gloriously refreshing. I serve these frozen lime bites to my private chef clients when I am with them abroad, and they need a sweet snack in the heat.
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Ingredient notes/no churn ice cream science
The key to no-churn ice cream that has the right chewy texture and isn't rock solid is the balance between cream and sweetened condensed milk. With traditional ice cream, you have to churn it as it freezes to prevent the water in the mixture from forming a solid crystal structure. No-churn ice cream with sweetened condensed milk happily skips the need for a machine because SCM has already lost a vast amount of its water through the evaporation process. SCM also contains sugar, so you don't need to add extra sugar.
The issue is that we have to add cream too, and the fat content of the cream matters. Use cream with the highest fat content you can find (heavy cream in the US, and double cream in the UK, for example). Lower-fat creams will have more water content in them, which will affect the texture of your no-churn ice cream.
We also add lime juice and lime zest, which is very important. Fresh lime zest adds lime flavor without adding too much water from lime juice, which would, again, affect the texture of the lime ice cream wedges. When it comes to no-churn ice cream recipes, fat is your friend (as it absorbs flavor and gives texture), and water is the enemy (as it freezes solid enough to break your teeth).
There's a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make lime ice cream in lime shells.
Prepare your lime shells
If you have an electronic juicer, this will save you time as it will neatly whiz all the juice out of the limes and leave you with perfectly hollowed-out lime skins.
Otherwise, slice your limes in half lengthways and squeeze the juice out into a jug. Now turn the lime skin inside out and use scissors to trim away all the flesh. Return the lime skin to the right away around and set aside. Repeat until you have done this with all the limes.
I generally allow one lime (so four wedges) per person. This part can be done in advance, and you can freeze the lime skins in a ziplock bag, ready to use later.
Make your no-churn lime ice cream mix
- Combine the sweetened condensed milk, cream, lime zest, and lime juice in a bowl and mix thoroughly.
- Use a teaspoon to fill each lime skin with the lime ice cream mixture. Smooth the top off with a knife so it is flat.
- Place the filled lime halves on a tray in the freezer for 2 hours. Then slice the lime halves in half again into wedges
- Grate over more fresh lime zest before serving.
Top tips
Only grate the top layer of lime zest. Don't grate the white pith layer, as this tastes bitter.
The citric acid in the lime juice will cause the cream to thicken as it reacts with the dairy. This may appear at first like it is curdling, but it isn't. Just keep stirring, and it will settle down.
How to serve
You will end up with more lime juice than you need for this recipe. And in my eyes, that means it's time to make a margarita jug to serve alongside the ice cream!
Variations and substitutions
Try this no-churn ice cream snack recipe with other citrus fruits like oranges, lemons, or grapefruit. Remember that the zest is essential for flavor without adding excessive amounts of the juice.
It is impossible to make this recipe dairy-free, as we need the sweetened condensed milk to work. Do not use evaporated milk as it contains no sugar and will muck up the recipe.
What if I have leftovers?
Once the lime ice cream wedges have had 2 hours to freeze solid, you can transfer them to an airtight container layered between pieces of parchment paper. Enjoy them within one month.
Equipment
All you need is a bowl and a spoon. It really is that simple!
Other summer desserts to try
If you loved this recipe, try some of these others:
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If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Lime Ice Cream Wedges (Cheat Fruttini Gelato)
Equipment
Ingredients
- 4 tablespoon lime zest
- 2 tablespoon lime juice
- 200 grams (½ + ⅓ cup) sweetened condensed milk
- 130 grams (½ cup) cream double cream/heavy cream (high fat)
- 8 whole limes to serve (for the shells)
Instructions
Prepare your lime shells
- Slice the limes in half lengthways and squeeze out the juice (remember to zest the ones you need for this element first).
- Turn the lime skin inside out and remove the flesh with scissors before returning it the right way around.
- Alternatively, use an electric juicer to collect the juice and hollow out the lime skins.
Make the lime ice cream mixture
- Combine the lime zest and juice with the cream and sweetened condensed milk. Stir until thoroughly incorporated.
- Use a teaspoon to fill each lime shell half with the ice cream mix. Use a knife to smooth off the top so it is flat. Place them onto a tray in the freezer for 2 hours.
- Slice the frozen lime halves in two to create the wedges and garnish with more fresh lime zest before serving.
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