No-churn ice cream

No-churn ice cream

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(12 ratings)

Prep: 5 mins Plus freezing

Easy

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

  • Freezable

Nutrition: per serving

  • kcal456
  • fat43g
  • saturates24g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein3g
  • salt0.13g
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Ingredients

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

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Method

  1. 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.

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Comments (32)

iamdaverogers's picture
1

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
1

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.

oscarbeauremi's picture

I made this in my ice cream machine which i suppose defeats the object of the recipe, but anyway, the original recipe was too rich so i substituted half the cream for milk added after whipping, this worked really well, i have since added 125g of melted dark chocolate to the milk and made the most beautifull rich chocolate ice cream!

oscarbeauremi's picture

I made this in my ice cream machine which i suppose defeats the object of the recipe, but anyway, the original recipe was too rich so i substituted half the cream for milk added after whipping, this worked really well, i have since added 125g of melted dark chocolate to the milk and made the most beautifull rich chocolate ice cream!

tails83's picture

Does anyone know where you can get the ice cream containers from to use?

tshaw666's picture
5

This is delicious, my wife couldn't get enough of it and she will be forcing me into the kitchen to make more. It is really smooth and creamy, we split a vanilla pod and used the seeds to give it extra flavour which was a worthwhile addition.

cookie01's picture
1

This recipe is not one I would recommend. The only use I can see for it, is to let the kids try their hand at making ice cream, actually even then I'm not so sure...It tastes of cream and condensed milk, not surprisingly! It's overly sweet and leaves a greasy residue in your mouth. If you want to make ice cream use a recipe that makes a custard and if you don't have an ice cream maker then just get it out of the freezer every couple of hours and beat it. This recipe might seem like an easy option but it's really not worth the cost of the ingredients.

michfitz's picture

Could some of the cream be substituted by Baileys? A sort of frozen Dom Pedro?

cmcinroy's picture
5

Really simple to make and a very grown up smooth ice cream. Will try with different flavours next time.

kim0612's picture
5

This recipe really does work, I can't big it up enough, it is so simple & it tastes just like Cornish Ice Cream, it also keeps very well. I have made it twice & will make it again at the weekend.

helenl04's picture

Does this really, really work?

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