No-churn ice cream

No-churn ice cream

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(47 ratings)

Prep: 5 mins Plus freezing


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


  • ½ a 397g can sweetened condensed milk
  • 600ml pot double cream
  • 1 tsp vanilla extract


  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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21st Jun, 2018
*Haagen Dasz
21st Jun, 2018
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.
25th Mar, 2018
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.
Kim Davies's picture
Kim Davies
3rd Jan, 2018
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.
14th Nov, 2017
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?
5th Jun, 2017
Absolutely delicious and so easy to make!
30th Nov, 2016
Make this all the time. It's so easy and great to add things to if you don't want plain vanilla.
27th Sep, 2016
I found it was like eating sugar although I didn't have an electric whisk at the time of making it, even if I did I don't think it would have made a difference to the sweetness. I did mix it all in well. I will try again with a electric whisk but I'm very tempted to stay with The Food Network for my recipes after this
28th Aug, 2016
Followed the recipe to a T. It is absolutely awful, greasy and overly rich, and far too sweet even though I used only 1/3 of a can of condensed milk. Unless you don't mind eating frozen clotted cream by itself, avoid this recipe at all costs!
Richard Moore's picture
Richard Moore
18th Aug, 2019
bit confused, you followed the recipe to a T but only used 1/3 of a can of condensed milk. there's only 3 ingredients and you changed the quantity of 1, so is it me not understanding what "to a T" means or are you just trolling?


1st Jun, 2014
I think I may whisked it up too much!? It has separated a little & slightly resembles scrambled eggs!!!! :((( Why can I do?? Will it be okay??


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