Two ice cream cones in a stand, filled with dairy ice cream

Dairy ice cream

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(4 ratings)

Prep: 15 mins Plus at least 2 hrs chilling


Serves 6

Make your own no-churn ice cream with a recipe from the award-winning Our Cow Molly. You only need eggs, sugar and double cream for this cooling summer treat

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal359
  • fat30g
  • saturates18g
  • carbs18g
  • sugars18g
  • fibre0g
  • protein5g
  • salt0.2g


  • 4 free-range eggs, separated



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

  • 100g caster sugar
  • 300ml double cream
  • chocolate, fruit, vanilla or coffee extract (optional)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • cones, nuts, flakes, sauces, to serve


  1. Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form. With the beaters still running, slowly whisk in the sugar. Continue whisking until the egg whites are stiff and glossy.

  2. Whisk the cream until soft peaks form. Fold the cream, yolks and your choice of flavour into the egg whites until combined. Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.

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Comments, questions and tips

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18th Dec, 2018
Unless Im missing something, this is a recipe for whipped raw eggs, with added cream and sugar then. Even with Lion stamped eggs, I'd give this a miss
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