No-churn ice cream

No-churn ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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.
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?
tshaw666
30th Aug, 2010
5.05
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
23rd Aug, 2010
1.05
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
22nd Aug, 2010
Could some of the cream be substituted by Baileys? A sort of frozen Dom Pedro?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.