No-churn ice cream

No-churn ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 5 mins Plus freezing


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.


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


  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Nov, 2016
Make this all the time. It's so easy and great to add things to if you don't want plain vanilla.
27th Sep, 2016
I found it was like eating sugar although I didn't have an electric whisk at the time of making it, even if I did I don't think it would have made a difference to the sweetness. I did mix it all in well. I will try again with a electric whisk but I'm very tempted to stay with The Food Network for my recipes after this
28th Aug, 2016
Followed the recipe to a T. It is absolutely awful, greasy and overly rich, and far too sweet even though I used only 1/3 of a can of condensed milk. Unless you don't mind eating frozen clotted cream by itself, avoid this recipe at all costs!
Fully Housewifed
15th Feb, 2016
This recipe is magic. It wasn't too sweet. Very easy to make. We love it!
17th Aug, 2015
This recipe has made my ice cream machine redundant... Can highly recommend, as a Christmas variation, putting in a couple of big spoons of mincemeat. Absolutely divine.
3rd Jun, 2015
If you find this recipe too rich, as number of people appear to, you can use golden syrup instead of condensed milk, although you only need around 2.5 dessert spoons per half pint of cream, so be aware that you'd be making a smaller amount of ice cream.
3rd Dec, 2013
I've tried this recipe, too, WONDERFUL!!!! I've modified it slightly, here you can find more information: Not sickly at all, and thoughly addictive.
13th Aug, 2013
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!
28th Jul, 2013
Good texture and the first spoonful tastes gorgeous, but this ice cream is very, very sickly. Not sure I'd make it again.
9th Feb, 2013
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.


19th Dec, 2015
Can I use lemon juice. In a no churn ice cream mix
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.