No-churn ice cream

No-churn ice cream

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(12 ratings)

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Cooking time

Prep: 5 mins Plus freezing

Skill level

Easy

Servings

Serves 8

Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
456
protein
3g
carbs
15g
fat
43g
saturates
24g
fibre
0g
sugar
15g
salt
0.13g

Ingredients

  • ½ a 397g can sweetened condensed milk
  • 600ml pot double cream
  • 1 tsp vanilla extract

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Method

Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

Recipe from Good Food magazine, August 2010

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Comments

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sarahleetes's picture

Made this ice cream and it is really simple and loved by kids and adults alike. Made vanilla with the addition of fresh chopped peaches and crystallised ginger! Definitely think the ginger cuts through the richness! Not sickly at all! I am going to experiment with mint, choc chip and strawberries!

katrinaferg's picture

Good texture and the first spoonful tastes gorgeous, but this ice cream is very, very sickly. Not sure I'd make it again.

cybirea's picture
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Made this ice cream yesterday. Had to tweak the recipe as I only had 250ml of double cream, so whipped that with 100g of condensed milk and some vanilla bean paste. It's beautiful and creamy, no greasy after taste in the mouth at all.
I will make again, probably with rum soaked raisins or some mint and chopped chocolate.

maggiehelen's picture

Fantastic ice cream, no fuss ,no messing . Add anything you like ie Disaronno with chopped almonds onthe top, Cointriau .Swirl in cooling melted chocolate to the mix on put in fast freeze. te list is endless.I love it and all the family get to hear it,s been made when grandma feels full.!!

zodiac1's picture

Just made this ice cream, cant believe how easy it was to make, just mixed all the ingredients together wisked it a few minutes with electric mixer, then simply put it in ice cream maker for 15 minutes, I had some of the ingredients left over as I made a bit too much for the size of my ice cream maker so I put some in some small individual sealed containers and just popped them in the freezer, this work good as well because this is a recipe you can use without a ice cream maker, cant praise this recipe up enough, tastes wonderful ! :))))

lcmh12's picture

Any idea how long this will keep?

dorothy_culshaw's picture

Just made this. Yummy !

thepearsons's picture

Tried this recipe for the first time yesterday and i must say it was very easy and I added strawberries. it tasted vey nice but could have done with a few more strawberries. I will try it again but use bannanas next time.

thepearsons's picture

First time I have ever made ice cream very easy to do I added some fresh strawberries and if it tases as good as it looks I,ll try it again

gervais's picture
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I tried this over the weekend with the edition of some homemade lemon curd swirled through it and it was delicious. The tartness of the lemons broke down the 'fatty' taste from the cream. The lemons were home grown which added to the 'specialness'.

buffologist's picture
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This is really good! I put mine in a Mackie's tub (previously my favoirite ice cream) and I can barely tell the difference! I added some vanilla seeds too coz I just felt like it. Looks great, tastes great, and no odd mouth feel like some have commented on. And better yet it was so so easy!

schizofish's picture
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Lovely consistency, really easy. I pureed some blackcurrants, raspberries and cherries from our garden, sieved it to remove pips and added to the cream and condensed milk before freezing. Even my fruit-phobic son loved this! Will definitely make again

fionne's picture
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Absolutely delicious. Easy to make and everyone raved about it. I used low fat condensed milk and doubled up the vanilla essence. Also used a plastic container for freezing as it was easier to get out. Will make regularly. Used it to accompany strawberries and raspberry and blueberry crumble.

foxwood-coriander's picture
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Great recipe, although original is very creamy.
I used nestle dulche de leche can instead of condensed milk for caramel flavour and added some munchie bites.
Also did lemon and rum and raisin, gorgeous!!

billieboy1's picture

Lovely. Really nice smooth consistency. Had it with apple crumble yesterday. Will try flavouring with chocolate or strawberries when they are in season. I used a whole tin of condensed milk with 600ml extra thick cream (which had been reduced in price) and about half to three quarters of a pint of whole milk. I had to whisk it for about 10 minutes. I ended up with 2 litres of ice cream.

davidson's picture

Have just made this ice cream for Christmas. I added milk chocolate drops and white chocolate and have frozen it in small pudding tins. On Christmas day the kids (and big kids who don't like Christmas Pud!) will have their own small ice cream puddings which I will top with some melted chocolate. I added extra vanilla essence, it is quite sweet and rich but my niece tasted it last night and thought it was lovely. Might try it next time with a bit of greek yoghurt or creme fraiche. But it does freeze to a wonderful consistency - definitely no ice crystals.

iamdaverogers's picture
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consistency is ok... no crystals at least and its super simple, but like Cookie01 said - after every mouthful it tastes horribly greasy on the top of your mouth. I won't use this recipe again.

give me a coffee tin inside a coffee tin and an egg based recipe any day.

iamdaverogers's picture
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consistency is ok... no crystals at least and its super simple, but like Cookie01 said - after every mouthful it tastes horribly greasy on the top of your mouth. I won't use this recipe again.

give me a coffee tin inside a coffee tin and an egg based recipe any day.

lillies's picture

Very good just made ice cream, family down next weekend will do this again.

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