Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake and cookies and just like the majority of the world I’ve always wanted to make my own ice-cream. But I just don’t have the space in my kitchen for another gadget, which is why this no-churn ice cream recipe is a firm favourite of mine. It’s 2 ingredients and tastes absolutely phenomenal.
- 500ml Cream
- 325ml Condensed Milk
Whip the double cream in a bowl with an electric whisk until soft peaks form.
Now gently fold the whipped cream into the condensed milk until it’s thoroughly incorporated. Spoon the ice cream into a container and place in the freezer for 6-8 hours.
Leave the ice cream at room temperature to soften before serving.
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