No-churn ice cream
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- Preparation and cooking time
- Prep:
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 456 | |
| fat | 43g | |
| saturates | 24g | |
| carbs | 15g | |
| sugars | 15g | |
| fibre | 0g | |
| protein | 3g | |
| low in | salt | 0.13g |
Ingredients
- ½ a 397g can sweetened condensed milk
- 600ml pot double cream
- 1 tsp vanilla extract
Method
- STEP 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.
Goes well with
Recipe from Good Food magazine, August 2010
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