Silly twits ice cream

Silly twits ice cream

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(16 ratings)

Prep: 15 mins Plus freezing


Serves 6
You don't have to own an ice-cream maker to enjoy a homemade, freezer friendly staple

Nutrition and extra info

  • Freezable


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 140g caster sugar
  • 300ml pot double cream


  1. Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy. Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it is thick and glossy, a bit like making meringues.

  2. Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture until everything is combined. Turn into a container, cover and freeze until solid. Take out of the fridge about 10 mins before serving.

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Comments, questions and tips

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12th May, 2019
This is delicious but I can't give it a five star rating as it involves an awful lot of washing up. I made it by doing things in a different order to deal with this and it is now five star.
Huw Davies's picture
Huw Davies
4th May, 2019
Arwen's comment worried me as I've been back to eating soft/almost raw eggs for years! I was relieved to read that a report from the Advisory Committee on the Microbiological Safety of Food (ACMSF), in 2016, said that salmonella has dramatically reduced in British eggs and the FSA (Food safety agency) has advised that pregnant women can now eat raw eggs that have the British Lion red stamp. So it is ok to make ice cream with safely produced raw eggs these days!
14th Jul, 2018
Superb flavour! Very rich, but this is a good thing as you don't need a lot of it. Once you make this ice cream you will find yourself hard pressed to buy supermarket variants ever again!
6th May, 2018
I'm pretty sure it is inadvisable to use raw eggs as you'd be at risk of Salmonella infection?
13th Jun, 2016
Delicious, easy, fantastic recipe. Tastes just like the little pots of ice cream you used to buy during the intervals at the cinema.....those were the days :)
10th Jun, 2016
Love this ice cream so easy and makes a big batch going to add different flavours to it next time give it a go.
13th May, 2016
Agree with saschlet this is so easy that now I too have an ice cream maker to spare! Have made many times. Have just been using left over freezer fruit - black currant swirl - cook the fruit and pass through a sieve. Freeze the ice cream 1-1 1/2 hours, then swirl the fruit through. I defy you not to lick the spoon afterwards ;))
7th Jan, 2016
I am astounded at how good this recipe turned out: I tried a second time with some new banana essence from Lakeland (about 1/2 a tsp), elmlea light double, 100g xylitol and 40g golden caster sugar and it has frozen to the same consistency as soft scoop ice cream. It is divine. Can't wait to try with raspberry essence! I didn't bother with the ice cream machine which I think I can now freecycle!
22nd Nov, 2015
I used this to experiment healthy ice cream. Used xylitol instead of sugar and elmlea double light instead of cream. Made as per instructions and then popped into ice cream machine for a while, then into freezer for about 8 hours. Was surprised at how good this healthy alternative was! Will try with coconut essence next time!
1st Aug, 2015
Easy and tasty!


7th Mar, 2016
How long does this last in the freezer?
4th May, 2019
This is delicious but there is something which could improve it. Doing it like this makes a lot of washing up! Whip the ingredients in a different order to make for less.
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