Ice Cream, no-churn

(Photo to follow but I think everyone knows what ice cream looks like!)

Condensed milk is a magic ingredient when making no-churn ice cream – the end result will be creamy, smooth and not at all icy. Why not try the salted caramel variety while you’re at it?

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. 
  2. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream, 5-6 minutes. 
  3. Scrape into a freezer container or a large loaf tin
  4. Cover with cling film
  5. Freeze until solid (about 4-5 hours, but if you freeze it for longer, say overnight, remove from the freezer about ½ hour before you need to use it).

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