Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake, cookies; everything and like the majority of the world, I’ve always wanted to make my own ice-cream, minus the ice-cream maker. I just don’t have the money or space in my kitchen for another gadget that I wouldn’t use that often. So when I came across this recipe for a no-churn ice-cream on pinterest, I rushed out and got all of the ingredients straight away. Actually, that’s a lie…I just did an online order from Asda because the twenty first century rocks like that. At the time of this epic discovery I didn’t stop to think about alternatives to have less calories, which I find incredible because usually I’d have counted the macros and probably not have ended up making this which would have been a HUGE mistake as this is fantastic ice-cream and because of the fat, it’s filling too and one scoop should be more than enough for you.
For this ice-cream you will need two main ingredients and any additional ingredients are optional, as this is just as good on it’s own, as it is with toppings and trust me when I say that that is some GOOD ice-cream, even better than any other store bought, big brand ice-cream. I now it’s a bold statement to make, but it’s the truth. It’s freaking insane! And if you don’t believe me – try it for yourselves!
Before I go any further, I will warn you that this ice-cream does contain a lot of double cream, so if you are a person who doesn’t follow a flexible dieting/healthy balance approach to life; you may as well stop reading this blogpost now because I don’t want anyone moaning to me in the comments that this ice-cream is unhealthy. It’s still far healthier than store bought as it isn’t loaded with hundreds of grams of sugar which adds extra unnecessary carbs and it doesn’t contain any stabilisers or chemicals either. I’ve also come to the conclusion that this ice-cream is perfect for people who cycle their calories and do higher and lower carb days, as on lower carb days your fat intake is supposed to be higher – hello creamy non-churn ice cream. Thank me later you guys.
For those people who count macros, I have tried to keep them low while still managing to retain a smooth and creamy finish by using light condensed milk as this cuts out some sugar and fat. I also, halved the amount that was on the original recipe as the comments said it was too sweet. Although, I added the whole tin and loved it, so I guess experiment with it and see what you like. The condensed milk is essential because when it’s frozen it doesn’t freeze solid, which is what makes the ice-cream smooth and creamy. You can also use single cream.
If you do happen to own an ice-cream maker
– I hate you – then all you have to do is add the ingredients and let the machine do the rest. But, with this recipe you will never need one of those contraptions because with this ice-cream you just whip it up and freeze. It sounds too good to be true right? But, I promise you the end result is fabulous.
After this ice-cream has frozen for 6 hours, like most ice-creams it will become very hard, so let it stand at room temperature for 5-10 mins before you plan to eat it and then it will scoop out like a dream.
- 500ml Cream
- 250g Condensed Milk
- 1 tsp Vanilla Extract
Whip the double cream in a bowl with an electric whisk until soft peaks form. Make sure you don’t over whip as it will turn to butter, if this happens all you have to do is slowly whip in a little more cream and it should be fine.
At this point you can divide the condensed milk into 4 servings and add different toppings into each bowl, then gently fold the whipped cream into the milk too. I left mine plain with a little vanilla as I didn’t have any extra tubs to store the ice-cream. Now all that’s left, is to transfer the ice-cream mixture into containers and freeze for 6 hours.
I definitely plan to experiment with this recipe in the new year and try different variations, other than just plain vanilla and I have a vegan version I want to try too – so watch this space!
For more recipes, reviews and ideas you can follow me on Instagram: @Happy.Hungry.Healthy and please tag me in my recipes if you try them, I would love to see what you create and what you think.