Bring together two dessert favourites: cake and ice cream, with this one out-of-this-world recipe! Using BAKERS Tennis® Lemon flavour biscuits, this Lemon Ice Cream Cake is super easy to make and delivers the tangy flavour of lemon, in a delightful dessert that can be enjoy by the whole family! Can you say “YUM”?



150 g Tennis® Lemon Flavour Biscuits

750 g butter, melted

500 ml whipping cream

2 tins Condensed Milk

Finely grated zest of one lemon

1/4 cup freshly squeezed lemon juice (about 3 lemons)


  1. Break the Bakers Tennis® Lemon flavour biscuits into crumbs by hand or by using a food processor. Mix in the melted butter until well combined. Remove 2 tablespoons of the crumb mix and set aside.
  2. Line a 23cm spring-form cake tin with baking paper and cut the side pieces so they protrude above the tin. This will ensure that the mix has a larger space to fit. The paper forms a collar around the ice cream cake to contain it.
  3. Press the remainder of the crumb mix into the base of the cake tin to evenly cover the surface. Press down with the bottom of a glass to ensue that it is compacted.
  4. Whip the cream to soft peak stage using an electric beater. Add the condensed milk, lemon zest and lemon juice and beat until well combined.
  5. Decant this into the lined cake tin and sprinkle the 2 tablespoons of biscuit crumbs on the top as garnish. Freeze until solid.
  6. Remove from the freezer about 5 – 10 minutes be fore you want to serve so that it will be easier to cut.