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, passionfruit or, like Rosemary, lime.

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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© 2022 - Penny Melville-Brown
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