No-churn ice cream

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 I used a tin of condensed milk and 600g of (slightly out of date) cream.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.

Forgot to rate

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.

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.

*Haagen Dasz

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.

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.

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.

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?

Absolutely delicious and so easy to make!