No-churn ice cream

No-churn ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(27 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cydney65
3rd Jan, 2020
5.05
Wow! Who knew ice cream was this easy. I used a tin of condensed milk and 600g of (slightly out of date) cream. I also added 2 teaspoons of vanilla and bunged it in the freezer in a loaf tin. It was heavenly.
Breadwinner
19th Dec, 2019
4.05
Forgot to rate
Breadwinner
19th Dec, 2019
4.05
I checked out Pioneer Woman's recipe as others had mentioned it and she said she's tried lots of different ratios and recommends less cream than this recipe said. I used 1 tin of condensed milk and 500ml of cream and it was great so maybe that's the best ratio. I'm about to make this with a broken up Crunchie Bar to make Hokey Pokey so fingers crossed that works.
Kate Black's picture
Kate Black
25th Nov, 2019
1.05
Tasted like frozen cream to me. Checked the recipe about a million times and I had done exactly as it said. Then I tried Pioneer woman's recipe. It has a whole tin of condensed milk with less cream and it's amazing.
lisav1426
21st Jun, 2018
5.05
*Haagen Dasz
lisav1426
21st Jun, 2018
5.05
Just made this to use up some double cream and can't believe you can make ice cream this easily! I used a stick blender as don't have an electric whisk, and it took just a few minutes. Used double the vanilla. I lined a loaf tin with cling film to turn it out and slice if too solid to scoop, but actually it almost all got eaten before it was quite ready, with raspberries from the garden. It is very rich, but it as the same ingredients as Daagen Dazs (except they include egg yolk, which I don't like anyway) and it's much cheaper.
MSheldon
25th Mar, 2018
5.05
This is a great recipe and very easy. I make it in a stand mixer and whip it quite slowly - you get a bit more volume and lovely texture. I served it with salted caramel sauce. I've also made it with stem ginger - the sort in syrup - finely chopped and stirred in with a slug of the syrup from the jar added.
Kim Davies's picture
Kim Davies
3rd Jan, 2018
5.05
Wow i made this ice cream yesterday but added 2 tablespoons of instant coffee in a little boiled water with 2 tablespoons of baileys, its awesome.
PerthSavoyard
14th Nov, 2017
5.05
I have tried this recipe and find it to be excellent. Those who complain that it is to 'fatty' should perhaps try a lighter alternative to double cream - I use whipping cream, and those who complain that it is too sweet should perhaps use less condensed milk and add in a fruit puree or a fairly bitter honey. My one wish would be for some addition that would help to achieve a softer freeze and wonder if perhaps the addition of one teaspoon of glycerine (as is common to keep Royal Icing from setting like a rock) would work?
MilAme
5th Jun, 2017
5.05
Absolutely delicious and so easy to make!

Pages

Zaj
13th Jan, 2020
How long does it take to freeze?
lulu_grimes
14th Jan, 2020
Hi, How long it takes will depend on how cold your freezer is and on what kind of container you use. if you use a metal container like the loaf tin we specify this will help speed things up a little, ceramic for example doesn't chill down as fast. if you want a fast freeze then use a shallower container so the freezing reaches the centre of the ice cream faster. In an efficient freezer this should freeze in 4 hours but freezing it overnight is a safer bet.
Zaj
14th Jan, 2020
Thank you
Lwbozier
19th Dec, 2015
Can I use lemon juice. In a no churn ice cream mix
maggie440
1st Jun, 2014
I think I may whisked it up too much!? It has separated a little & slightly resembles scrambled eggs!!!! :((( Why can I do?? Will it be okay??
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.