No-churn ice cream

No-churn ice cream

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(15 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

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, questions and tips

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fionne
3rd Jul, 2011
5.05
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
6th Mar, 2011
5.05
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
24th Jan, 2011
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
10th Dec, 2010
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
18th Nov, 2010
1.05
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
18th Nov, 2010
1.05
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
16th Oct, 2010
Very good just made ice cream, family down next weekend will do this again.
oscarbeauremi
16th Oct, 2010
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
16th Oct, 2010
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
15th Oct, 2010
Does anyone know where you can get the ice cream containers from to use?

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