No churn ice cream

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397g tin of condensed milk.

300ml carton double cream.

Flavouring of your choice (see tips below).



Whip the ingredients together, flavouring to taste and freeze.

My Tips:

Flavourings: This is quite a sweet mix that works well with more acid fruits.

Alcohol will reduce the freezing point of the mix so needs to be used sparingly.   A small amount will produce a” soft scoop” ice-cream; too many results in a sloppy mix that needs serving in glasses.

Options include:

The zest of two oranges and a capful of Cointreau (see video – utterly fabulous served with sliced strawberries macerated in the orange juice, a teaspoonful of sugar and a dash of Cointreau).

Raspberries or strawberries, chopped and gently heated to a puree before cooling.

Grapefruit and Campari.

Lemon juice, zest and lemoncello or gin.

Passionfruit flesh (sieved) and passionfruit liquor.

Pineapple flesh (blended) and gin or vodka.

Lime juice and zest (picked from her own tree according to Rosemary in Kiama, Australia) and gin or vodka.

A couple of handfuls of raisins soaked for a week in dark rum.

Strong coffee, pecan or walnuts and Kahlua/Tia Maria.

Vanilla bean paste.

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© 2024 - Penny Melville-Brown
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