10 Feb No-churn Vanilla Ice Cream
If you ever see an ice cream recipe that asks you to churn ice cream in intervals from the freezer, avoid! It never comes out creamy and what’s the point in that?! Use this easy non-churn recipe instead. The condensed milk does make it sweet but it also gives you the flexibility to add any of your favourite flavour combos. Add any flavouring or ingredients into the condensed milk to maintain maximum cream fluffiness.
No-Churn Vanilla Ice Cream
- 400ml double cream
- 200ml condensed milk
- 1 tsp vanilla bean paste
1 Whisk the double cream in a large mixing bowl until you get soft, wispy peaks. It doesn’t have to be “hold-the-bowl-upside-down-over-your-head” stiff, just enough so they don’t collapse again.
2 Mix in the vanilla with the condensed milk and fold it into the fluffy cream with a spatula or spoon until blended through.
3 Pour the mix into a container and freeze for around 3-4 hours before serving.
Flavour ideas (leave out the vanilla)
Biscuit and cinnamon Add 2 tsp of cinnamon and crumble ginger biscuits or digestives stashed in your cupboard, fold into the mixture before freezing.
Coffee, cardamom and hazelnut Add 2 tbsp finely ground instant coffee and 1 tbsp ground cardamom into the condensed milk before adding chopped toasted hazelnuts (Roast whole hazelnuts on a baking sheet at 180C/160C fan assisted for 10 minutes. Chop when cool) into the cream and condensed milk mixture.
Pistachio, Saffron and Rose In a small bowl add 1 tbsp hot water to a pinch of saffron and leave for 10 minutes. Stir and fold into the condensed milk with 1 tbsp rosewater. Fold the condensed milk mixture into the whipped cream and add 1/2 cup (50 g) of chopped pistachios mixing it together before freezing.
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